Simple 3-Ingredient Butternut Squash Soup – My Fall Soup Go-To
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As the crisp autumn air starts to settle in, I find myself craving cozy, nourishing meals. One of my absolute go-to dishes for fall is this super simple 3-ingredient butternut squash soup. There’s just something about its creamy, comforting texture that makes it the perfect bowl to curl up with on a chilly evening.
But what makes this soup even more special is the butternut squash itself. Growing and harvesting butternut squash in my garden has become one of my favorite late-summer rituals. I love watching the vines spread out and the squash slowly take shape throughout the warm months. By the time fall rolls around, they’re ready to harvest, and I always look forward to turning them into delicious soups, like this one. There’s a certain joy in using fresh produce from my garden, knowing exactly where it came from and how it was grown. Plus, the flavor of garden-fresh squash is seriously unbeatable!
This soup is not only cozy and nourishing, but it’s also incredibly convenient. With just three simple ingredients, you can whip up a batch in no time. It’s perfect for those busy weeknights when you want something healthy and homemade without spending hours in the kitchen. Not want we want, mama, right?
Make It a Complete Meal
While this 3-ingredient butternut squash soup is absolutely delicious on its own, I sometimes like to pair it with other ingredients to make it a more well-rounded meal. Here are a few of my favorite ways to enjoy it:
Over Rice: Ladle the warm soup over a bed of fluffy jasmine or basmati rice. The rice soaks up the creamy broth, making every bite extra satisfying. Add a sprinkle of toasted pumpkin seeds on top for a bit of crunch!
With Sourdough Bread: There’s nothing quite like dunking a thick slice of sourdough into a bowl of soup. The tangy, hearty flavor of the bread complements the natural sweetness of the butternut squash beautifully. Plus, it’s a great way to make sure you don’t leave a drop behind! Just try not to eat a loaf of sourdough in one sitting…not that I would know (haha).
Add Protein: If you're looking to boost the protein content, you can toss in some organic chickpeas, or organic shredded chicken. These additions turn the soup into a hearty, protein-packed meal that keeps you full and satisfied.
However you decide to enjoy it, this butternut squash soup is sure to become one of your fall favorites. Whether you're using garden-fresh squash like I do or picking one up from your local market, the simple ingredients and flavors will have you coming back for seconds. So, grab your squash, coconut milk, and broth, and let’s make a pot of autumn goodness!
The Health Benefits of My 3-Ingredient Butternut Squash Soup
As a busy mom, finding healthy, easy-to-make meals can be a challenge. This 3-ingredient butternut squash soup has become a go-to in my kitchen, especially during the fall. It’s packed with nutrients, quick to make, and most importantly, kid-approved. Each ingredient brings specific health benefits that support growing bodies, making this soup a great option for moms who want to serve wholesome meals without spending hours in the kitchen. Plus, making it at home means you can avoid the added sugars and preservatives often found in store-bought soups. Here’s why this simple 3-ingredient butternut squash soup is worth adding to your family’s meal rotation.
Butternut Squash is a Nutrient Boost for Growing Kids
Butternut squash is loaded with vitamins and minerals that are essential for your kids’ development. It’s rich in vitamin A, which supports healthy vision and a strong immune system—both important for kids who are growing, exploring the world around them, and those who are in school. The natural sweetness of butternut squash is also a hit with little ones, making it easier to get them excited about eating veggies.
Butternut squash is high in fiber, which is key for healthy digestion and keeping energy levels steady throughout the day. If your family tends to deal with mid-day energy crashes, the fiber in this soup can help provide lasting fullness. Growing my own butternut squash in the garden means I’m using fresh, nutrient-packed produce that hasn’t lost its vitamins and minerals from sitting on store shelves.
Coconut Milk Provides Healthy Fats for Brain Development
Coconut milk adds a creamy texture to this soup and contains healthy fats that are beneficial for kids. These fats, known as medium-chain triglycerides (MCTs), are easily absorbed by the body and provide a steady source of energy—great for active kids who are always on the move.
Including coconut milk also helps with the absorption of the fat-soluble vitamins in butternut squash, like vitamin A. This means your kids are getting the maximum nutritional benefit from each spoonful. Plus, using coconut milk makes this soup dairy-free, making it a perfect option for kids with lactose intolerance or dairy sensitivities.
Vegetable Broth is Filled with Nutrients
A good vegetable broth serves as the base for this soup, adding flavor without unnecessary additives. Broths made from vegetables like onions, carrots, and celery contribute important vitamins and minerals, including potassium and magnesium. These nutrients support overall hydration and muscle function, which is crucial for growing kids.
Store-bought soups can be loaded with excess sodium and preservatives, so controlling what goes into your soup is a great way to ensure it’s as healthy as possible.
Why Homemade Butternut Soup is Better Than Store-Bought
Store-bought soups often contain added sugars, preservatives, and artificial flavors that can detract from their nutritional value. By making this soup at home, you’re using whole, real ingredients that provide clean, natural nutrition without unnecessary additives. Plus, you can adjust the flavors and seasonings to your preference, adding herbs and spices for an extra health boost.
This 3-ingredient butternut squash soup is not just a delicious and comforting fall favorite, but it’s also a nourishing choice packed with vitamins, minerals, healthy fats, and fiber. It’s quick to make, super convenient, and customizable to suit your needs – whether you’re looking for a light lunch or a cozy dinner paired with your favorite sides. So, grab your garden-fresh butternut squash, some coconut milk, and vegetable broth, and enjoy a bowl of wholesome goodness that’s far better than anything you’ll find on a store shelf!
Simple 3-Ingredient Butternut Squash Soup Recipe
Ingredients:
1 medium butternut squash (about 2-3 lbs), peeled, seeded, and chopped into cubes
1 can (13.5 oz) full-fat organic coconut milk
2 cups organic vegetable broth (or water for a lighter flavor)
Instructions:
This is a great affordable immersion blender for soups!
Cook the Squash: In a large pot, add the chopped butternut squash and the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the squash is tender and easily pierced with a fork.
Blend: Remove the pot from the heat. Using an immersion blender, blend the squash and broth until smooth. (Alternatively, transfer the mixture in batches to a regular blender.)
Add Organic Coconut Milk: Stir in the coconut milk and blend again until fully incorporated. If the soup is too thick for your liking, add more broth or water to reach your desired consistency.
Serve: Taste and adjust the seasoning with salt and pepper if desired. Ladle into bowls, and serve warm!
Enjoy your creamy, comforting, and super simple butternut squash soup and let me know if you give it a try!
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