This creamy, bursting-with-flavor, totally simple butternut squash soup is made with just THREE ingredients – plus olive oil and salt/pepper- and it is so easy that sometimes I start it in the morning so I can eat it by lunch.
It’s a work-from-home dream soup, since it also freezes really well, especially when you’ve got something handy to store it in like Soupercubes (aff) or my favorite reusable silicone-based bags.
(psst! Afraid of cutting into those huge butternut squashes and losing a finger in the process? Just microwave it for 30 seconds, it’ll soften the skin enough that your knife will slide right in)
If you want to make this vegan, vegetable broth works just as well as chicken or beef broth. You can “jazz” it up by adding a splash of heavy cream, too!
You can also add a couple of cleaned, trimmed leeks to the roasting pan. They add a depth of flavor balanced out by the sweet roasted garlic.
I used to make something like this for my kids when they were little and just getting into food. This soup is so comforting and simple, it makes a great first food for baby and a weeknight meal for adults all at the same time.
Grab yourself a crusty bread loaf, and you’re golden!
3 Ingredient Butternut Squash Sheet Pan Soup
Equipment
Ingredients
- 2 pounds butternut squash
- 1 head garlic
- 2 cups chicken broth
- extra-virgin olive oil to taste
- Kosher salt to taste
Instructions
Prep Ahead:
- Make the soup as described in the "Make From Fresh" instructions
- When cool enough to comfortably handle, transfer to a freezer-safe container with a tight-fitting lid.
- Freeze for up to 3 months
Make From Fresh:
- Preheat the oven to 375*F.
- Slice the butternut squash in half from top to bottom, and then scoop out and discard the seeds.
- Slice the top off of the garlic, discarding any extra loose or papery skins.
- Arrange the garlic and squash, skin side down, on a sheet pan.
- Drizzle everything with olive oil and a generous sprinkle of salt
- Turn the butternut squash over, skin side up.
- Place in oven and roast 1 hour, or until the squash is completely soft all the way through
- Scrape the soft squash insides onto the sheet pan, discarding the skins.
- Squeeze the garlic cloves out of their skins and add to the squash insides.
- Use a rubber spatula to scrape everything, including any extra oil and salt, into a blender.
- Add the broth and secure the lid.
- Blend on high until completely smooth.
- Season with salt and pepper or fresh herbs like rosemary or thyme
- Serve hot.
No-Boil Pesto Chicken Pasta Bake
Leave a Reply