I wanted to create a hearty dairy-free, gluten-free, and vegetarian soup that I could feel good about eating all year round and the results were amazing. It’s a super simple one-pot recipe that cooks in just 30 minutes.
My Loaded Butternut Squash Soup is filled with healthy ingredients and, unlike many other versions, it’s only half blended to give it a great consistency. Every bite is creamy and full of potatoes, squash, and corn. I love having texture in my soup so this is my ideal combination to allow for a thick butternut squash base with veggies in every bite.
Loaded Butternut Squash Soup
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 6 cloves garlic chopped
- 1 large butternut squash peeled, seeds removed, and chopped
- 1 medium russet potato peeled and chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups reduced sodium chicken broth
- 15 oz corn
Instructions
- Heat a large pot over medium-high heat and add olive oil.
- Add the onion and sauté for about 5 minutes, until the onion begins to brown. Add the garlic and cook until fragrant, about 1 minute.
- Add the butternut squash, potato, and chicken broth. Bring to a simmer.
- Cover and cook for about 20 minutes, until the squash and potato are fork-tender.
- Add half of your soup into a blender and blend until creamy, about 1 minute. Make sure to vent while blending so the hot liquid doesn't pop the top off.
- Pour the blended soup back into the pot and mix. Add in the corn and heat until simmering and hot.
- Serve and enjoy!
Notes
Check out my Corn Chowder and Broccoli Cheddar Soup if you love a thick and creamy soup like this one!
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