What is Butternut Squash Soup?
This is a perfect fall soup to help you with meal prep!
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My favorite way to meal prep soups is to make an extra large batch of them. This way supper for the night is ready to go and then I dish out the leftovers into my favorite meal prep tool, these Souper Cubes. They make freezing soup extremely easy, saving you time and money.
Not only can you just dish this delicious squash soup into the perfectly portioned containers, but you can just pop them out of the freezer into your favorite lunch container and then warm it up. This saves you so much money from buying these types of soups at the convenience store, in a package, or paying for it at a restaurant.
Butternut squash soup is a super cost effective recipe to make especially in the fall/winter months. It is more of a fall vegetable so they will be in season then and cost just a few cents per pound usually. If you are looking to buy it in the summer you might want to check out the cost of the frozen squash because it could be cheaper than buying it fresh when it is out of season.
I have some family members who have started using Weight Watchers and this soup is around 1-2 points per serving, depending on what type of milk you use and the macros for it are 59 calories per serving, 2 grams of protein, 1 gram of fat (depending on milk used), and 11 grams of carbs.
You are going to be so happy you have this soup ready to go any day of the week this fall and winter!
Why You’ll Love This Butternut Squash Soup Recipe
Why will you love Butternut Squash Soup? Well for starters it is a one pot meal. Who doesn’t love a one pot meal? The clean up on this recipe is really easy because of this. You can easily meal prep several meals and still only use one big saucepot! This is a huge time saver.
This is a “fancy” recipe without having to know how to do anything fancy! You will certainly be able to impress friends and family using the butternut squash. It has a really luxurious velvety feeling after you blend it. You can have this fancy soup out in a matter of minutes and you don’t have to stress at all!
Being naturally creamy you are going to be so satisfied with this meal! It is packed with nutrients from the squash which is going to make you feel even more satisfied because you might find your cravings are down. And it is full of fiber, making you feel better overall! No more stressing about “Did I get my veggies in today?”
I know I have mentioned it already, but this soup is a perfect soup for meal prep. You can make this in a double batch and put it in the freezer for quick meals in the future. You will be so happy with yourself when you can just pop it out of the freezer and have a delicious cozy meal ready for any fall or winter night!
Tips for the Best Butternut Squash Soup
This isn’t really a tip for the best soup, but a tip to save time. Check out the freezer section or the pre-cut section to save yourself time on the prep of the butternut squash. It is really easy to just dump into the pot and go from there!
When you go to blend your soup you can use an immersion blender or you can use a regular blender. Either of these will make a nice velvety soup texture. Make sure that you get all of it though or the texture will be a bit chunky, which you can do if you like it!
If you are looking to change the flavor from one day to the next or just add a little variety you can add some hot sauce for a savory twist, or you can add some maple syrup for a sweet twist!
Meal Prep and Storage Tips for Butternut Squash Soup
To meal prep this for the week and do it without freezing, put it in your favorite microwave safe containers. It lasts the longest when you are keeping it in an air tight container. It will easily last in the fridge 4-5 days.
If you want to freeze this, using the SouperCubes help with portion sizes and cooling, it will last a couple of months in a regular freezer and a little longer in the deep freeze. I highly suggest having a few servings in the freezer so you can always be ready for a meal!
When you reheat this soup all it will take is a few minutes in the microwave if it is frozen. Stir it around and stick it in again then stir and test it. I always start with 1 minute then stir, then add time as needed until it is as hot as I want that day. The beauty of your food is you get to make it the way you like it!
Another tip for reheating is that you can add more broth or cream or milk depending on your mood and what you are feeling for thickness and texture on it.
Other Recipes You Might Like
Butternut Squash Breakfast Egg Bowl
Chicken Noodle Soup
Ingredients
Method
- Make the squash by peeling, seeding, and cubing the butternut squash, it is easiest to put the whole thing in the microwave for a few seconds to soften it up, then it cuts so much easier!
- Cut the other ingredients and have them ready.
- Heat 1 teaspoon of olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softening and starting to turn translucent (see through). Add the garlic and cook a little bit longer, garlic burns easily so keep an eye on it.
- Add the cubed butternut squash to the pot, and saute for a few minutes, until the edges start to turn lightly brown. Add the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender, check by poking it with a fork.
- Once the squash is soft, remove the pot from heat.
- Use an immersion blender or regular blender to blend the soup until smooth and creamy.
- Add the milk, cinnamon, nutmeg (optional), salt, and pepper. Taste the soup and add more salt and pepper if needed (always start with salt).