Simple Butternut Squash Soup ♥

A super simple silky smooth butternut squash soup, on the table fast, seasoned only ginger, garlic and a squirt of mustard. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly.

~recipe updated, first published way back in 2007~
~more recently updated recipes~

Winter squash is so easy to roast that nearly always, I roast two, one for supper, one for something else. I even keep track of ways to use cooked squash in my Winter Squash recipes, just watch for the "little pot" icon like this a shortcut to recipes that call for cooked squash, good reason to roast extra!

This time the "something else" got delayed a few days and the squash needed fast attention. So I threw together a simple soup, not expecting much. But it tasted great, just a simple soup, perfect for a winterish weeknight supper, fortified by bits of cooked bacon and feta cheese. The sweetness of the soup, the saltiness of the bacon, the creaminess of the cheese ... very nice. And even better the next day.

BACK IN 2007, this simple soup was one of many new soup recipes for A Veggie Venture for an event I hosted called "Soup's On!" All month, soup enthusiasts from all over the world all cooked Soup, Glorious Soup! Bloggers used to do these events all the time back then, they were fun! And our community was small then, mostly, we all "knew" each other through our shared love for food and blogging.

COMPLIMENTS!
"... it turned out great." ~ Sarah
"Awesome!" ~ Anonymous

SIMPLE BUTTERNUT SQUASH SOUP

Hands-on time: 15 minutes
Time to table: 20 minutes
Makes 4 cups

2 cups vegetable stock
1 tablespoon olive oil
1 onion, diced small
1 tablespoon minced garlic
1 teaspoon fresh minced ginger
1 tablespoon Dijon mustard
3 cups cooked butternut squash (about 725g, from about a three-pound squash)
Salt (be generous!) & pepper to taste

Heat the stock in the microwave, this step speeds the overall cooking time but can be skipped if you're not in a rush.

In a large saucepan or Dutch oven, heat the olive oil on MEDIUM until it shimmers. Add the onion, garlic and ginger as they're prepped and cook for 3 - 5 minutes until just beginning to show color. Stir in the mustard and cook 1 minute. Add the hot stock (slowly, at first) and stir well. Stir in the squash and stir until completely mixed in with broth. Cover and bring to a boil, stirring occasionally. Season to taste.

VARIATIONS For a silky smooth and decidedly less-rustic texture (as pictured) purée the soup with an immersion blender or in the blender.

ALANNA'S TIPS & KITCHEN NOTES
Here's my favorite way to cook a butternut squash, whole! It's drop-dead simple but does take some time, so allow for that. Here it is, How to Roast a Whole Butternut Squash.
When I remade this soup recently, I found the texture a little thick so added another cup of vegetable stock. If wish I'd had a little more garlic/ginger for the extra volume.

NUTRITION INFORMATION Per Cup: 113 Calories; 4g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 75mg Sodium; 20g Carb; 0g Fiber; 4g Sugar; 4g Protein. WEIGHT WATCHERS WW Old Points 2.5, WW PointsPlus 4, WW SmartPoints 4 CALORIE COUNTERS 100-calorie serving = scant cup (4g protein).

---

Still Hungry?

NEVER MISS A RECIPE!

For "home delivery" of new recipes from A Veggie Venture, sign up here.
Once you do, new recipes will be automatically delivered straight to your e-mail In Box.

More Favorite Butternut Squash Recipes

~ My Favorite Winter Squash Recipes ~
~ How to Cut, Peel & Cube a Butternut Squash and Keep All Ten Fingers ~
~ How to Roast a Whole Butternut Squash ~

~ Sweet Potato & Butternut Squash Tagine ~
~ Savory Bread Pudding with Butternut Squash, Chard & Cheddar ~
~ Steamed Butternut Squash in a Collapsible Steamer Basket ~
~ Roasted Butternut Squash with Maple Glaze ~
~ more winter squash recipes ~
from A Veggie Venture

~ Roasted Butternut Squash & Apple ~
~ Chicken & Wild Rice Soup ~
~ Squash Puff ~
~ more winter squash ~
from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

White on White Purée Vegan Chickpea Gumbo Mom’s Favorite Leftover Magic Curried Vegetable Bisque Simple Braised Celery Potato & Ridge Gourd Curry Parsnip Fries Candied Fennel Ice Cream Provencal Green Monster Soup Carrot Buttermilk Pancakes Simple Butternut Squash Soup Pepper Sandwiches with Goat Cheese Pepper Spread Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing (<<< this week's favorite!) Spinach Ricotta Gnocchi with Creamy Tomato Sauce Kale Salad To-Go with Avocado & Apple Cajun Dirty Rice with Eggplant Spinach Recipes – Alphabet of Vegetables

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2007 & 2018