Shortcut Autumn Butternut Squash Soup – This simple soup recipe is my family’s favorite year round. You’ll love how smooth and flavorful a bowl of this butternut warming soup is. Make a batch soon and taste the deliciousness. Enjoy!

This soup is my go-to recipe when I want to whip up something fast for my family or a healthy, quick lunch for myself. With only 3 simple steps, it’s a great weeknight meal for those hectic evenings. I work out of the house blogging all day and, since I’m testing recipes most days, there had to be a fast and delicious lunch I could grab after tasting so many other recipes. This one was and is just perfect. For dinner, we have a salad and some nice crusty bread and we have a warm, satisfying dinner everyone really enjoys. Try this simple and delicious soup. It’s a winner all around.

Shortcut Autumn Butternut Squash Soup

Yields: 4 main course soup entrées. 

Ingredients:

• Two 12 ounce packages frozen pureed butternut squash
• 3 cups vegetable or chicken stock, low sodium if possible
• 1/4 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/2 tsp sea salt, add more when soup is finished for taste
• 1/2 tsp ground pepper
• 1 tbsp honey or maple syrup
• 1/2 cup Greek yogurt or for vegan option, coconut cream
• 4 tbps roasted pumpkin seeds, optional for topping

Directions:

1. In a medium pot over low to medium heat, combine frozen squash, stock and seasonings.
2. Cook until squash is cooked and soup is hot. Bring to a slight boil. Take off heat. Stir and check for seasonings.
3. At this time add in the yogurt or coconut cream, Stir with a whisk. Toss pumpkin seeds on top.

Enjoy the warm deliciousness!

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Shortcut Butternut Autumn Soup

This simple soup recipe is my family’s favorite year round. You’ll love how smooth and flavorful a bowl of this butternut warming soup is. Make a batch soon and taste the deliciousness. Enjoy!

Course Appetizer, Dinner, Lunch, Main Course, Main Meal, Soup

Cuisine American

Keyword Butternut Squash, Butternut Squash Soup, soup, Squash, vegetarian

Servings 4

Author Pam

Ingredients

• 2 12 ounce packages frozen pureed butternut squash
• 3 cups vegetable or chicken stock, low sodium if possible
• 1/4 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/2 tsp sea salt, add more when soup is finished for taste
• 1/2 tsp ground black pepper
• 1 tbsp honey or maple syrup
• 1/2 cup Greek yogurt or for vegan option, coconut cream
• 4 tbsp roasted pumpkin seeds for topping

Instructions

1. 1.In a medium pot over low to medium heat, combine frozen squash, stock and seasonings.

   2.Cook until squash is cooked and soup is hot. Bring to a slight boil. Take off heat. Stir and check for seasonings.

   3.At this time add in the yogurt or coconut cream, Stir with a whisk. Toss pumpkin seeds on top. Enjoy!

Autumn is such a pretty time of year

Before leaving, check out another shortcut recipe that’s sure to be a hit with your family like this yummy soup. Just click the link below. Enjoy them both!

Shortcut Sweet Chili Shrimp