Five Ingredient Butternut Squash Soup

Roasting squash, caramelizing the onions and seasoning every step of the way ensures that this Five Ingredient Butternut Squash Soup full of flavor. Plus, no stove-top required!

So I have been super pumped to share this post with you guys! A few weeks ago, I was complaining to Kevin about how crummy my blender was.

It was ancient, barely made smoothies, and even when it did, they weren’t smooth and creamy like I (and Teddy) prefer. Then, out of nowhere I got an email to review the new Wolf Gourmet High Performance Blender AND give one away to one of my readers. While I don’t normally do reviews on here, I knew this guy was special and needed to be test-driven. Plus, it’s always been my dream to have a red-knobbed range someday, so I might as well start with the little red knobs, right?

I got her a few weeks ago, and I’m in love.

I have this thing for pureed soups. The velvety texture just sucks me in and I love that at first glance it looks super boring and one-note, but when you take your first slurp, you can instantly taste infinite layers of harmonious flavor. Plus, it just makes me feel so darn fancy.

So when I was reading the instruction manual of my new blender and saw that you could not only puree soups in the blender, but you can basically COOK soups in the blender, I knew my inaugural recipe needed to be some sort of silky-smooth soup.

Even though I already have a couple butternut squash soup recipes in the archives (like this one and this one), I couldn’t resist making another one, except this time, I wanted it to be as simple as possible, and use as little ingredients as possible without sacrificing flavor.

Mission accomplished.

With only five ingredients – olive oil, butternut squash, onion, chicken stock and cream – this is honestly one of the easiest soups I’ve ever made. AND I didn’t even use the stove.

Since there are so little ingredients in this recipe, it was really important to infuse as much flavor into each one as possible, so instead of just sautéing the onion and squash, I tossed them in olive oil, lots of salt and pepper and then roasted them in the oven until they were super soft. The roasting process almost caramelizes the squash and slightly chars the onions, which adds another layer of flavor that makes this simple soup shine.

Once the veggies are roasted, they go in the blender on top of some good-quality chicken and more salt, the lid is secured, you set the dial to SOUP, and let her go. Once it’s on, a little timer pops up, and the soup blends for five minutes and actually heats the soup – it’s pretty mind-blowing.

When the cycle was complete, I turned it on manual and then drizzled in a half cup of heavy cream. After a quick seasoning check, it was ready to go.

Silky-smooth, full of flavor and ridiculously easy.

Since then, I’ve not only made soups in this guy, but dozens of smoothies, dips and I’m ven planning on making almond milk next week.

Thankfully, one of you can also share in my excitement about this blender, because Wolf Gourmet is also giving one away to a lucky reader! Just fill out the form below and for a bonus entry, like us on Instagram.

Enjoy!

Five Ingredient Roasted Butternut Squash Soup

Prep: 5 minutes minutes

Cook: 35 minutes minutes

0 minutes minutes

Total: 40 minutes minutes

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Five Ingredient Butternut Squash Soup is super simple without sacrificing deliciousness.  Roasting the squash, caramelizing the onions and seasoning every step of the way ensures that this soup is layered with ample flavor. 

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6 people

Ingredients

• ▢ 1 large butternut squash, halved lengthwise
• ▢ 1 small onion, halved
• ▢ 3 tsp olive oil
• ▢ 1 1/4 tsp salt
• ▢ 1/8 tsp black pepper
• ▢ 2 cups low-sodium (high quality) chicken stock
• ▢ 1/2 cup heavy cream

Equipment

• blender
• stock pot

Instructions

• Preheat oven to 375 degrees. Brush squash with 2 teaspoons of olive oil. Season generously with salt and pepper. Toss onion with 1 teaspoon of olive oil. Season generously with salt and pepper. 
• Place squash flesh-side down on a large baking sheet. Place onion flesh-side down beside squash. Roast until onion and squash are soft, about 30-35 minutes. 
  
• Add salt, pepper and chicken stock to the blender. Scrape the meat of the squash out of the skin, transfer to the blender. Remove the skin from the onions. Add to the blender. Turn the dial to SOUP, once the cycle ends, turn the dial to manual and a medium speed. Drizzle in cream.
• Season soup to taste with salt and pepper. 

Nutrition Information

Serving: 1serving, Calories: 157kcal (8%), Carbohydrates: 16g (5%), Protein: 3g (6%), Fat: 10g (15%), Saturated Fat: 5g (31%), Cholesterol: 27mg (9%), Sodium: 521mg (23%), Potassium: 523mg (15%), Fiber: 3g (13%), Sugar: 3g (3%), Vitamin A: 13579IU (272%), Vitamin C: 26mg (32%), Calcium: 76mg (8%), Iron: 1mg (6%)

© Author: Nicole

I was given the Wolf Gourmet High Performance Blender to review, however all opinion are my own!