Rachel Cooks

Shortcut Squash Soup {start to finish in less than 20 minutes!}

This shortcut squash soup is ready in just 20 minutes – but you won’t miss out on any flavor, this soup is packed with nutrition and flavor.

Shortcut Squash Soup | RachelCooks.com

We’ve talked about how much I hate peeling squash. My good friend Liz of The Lemon Bowl was recently here with a solution, great butternut squash soup that doesn’t require the risk of losing a finger.

However — I made it even easier. You don’t get the great depth of flavor from roasting the squash, but this makes a great weeknight meal or a quick lunch when you’re craving something hot, easy to prepare, and good for you. Plus, there is great flavor from the cumin. One of my favorites. It’s still super flavorful and it comes together in 20 minutes. You really can’t beat this. It’s great on those days when you’re feeling uninspired around lunch time.

It starts with a little rectangular package of squash. It can even still be frozen, it will heat up on the stove. Throw that in the pan, add some broth and cumin. Stir in some Greek yogurt at the end for a nice creamy result – with no guilt!

That’s it! It’s great topped with parsley if you have some in the fridge, or cilantro would be good too. The little pop of freshness from the herbs really brightens up this soup.

EASY.

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Shortcut Squash Soup

Yield: Serves 2 as a main dish, 4 as side dish

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

This squash soup is ready in just 20 minutes!

Ingredients:

  • 1 (12 ounce) package of frozen cooked squash
  • 1 ½ cups chicken broth
  • ½ teaspoon ground cumin
  • salt and pepper to taste
  • ¼ cup fat free plain Greek yogurt
  • ~2 tablespoons chopped parsley to garnish

Directions:

  1. Combine squash, chicken broth, cumin, salt and pepper and in a medium saucepan and heat over medium heat until squash is thawed and all ingredients are hot.
  2. Remove from burner, whisk in Greek yogurt. Check seasonings and add salt and pepper as needed.
  3. Serve garnished with chopped parsley.

Verdict: Simple, delicious, and you can feel good about yourself after eating it.

Husband’s take: I made this for lunch for myself, so he didn’t actually get a chance to try any.

Changes I would make: None are necessary.

Difficulty: Unbelievably easy.

E-garnish-600

E thought more parsley was needed.

 

Craving some more great soups? Try these: Pancetta and White Bean Soup with Kale, Red Lentil Soup Recipe, Creamy Tomato Soup with Whole Wheat Orzo, Roasted Cauliflower Soup with Cheddar, or check out my complete collection of soup and stew recipes.

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17 Responses to “Shortcut Squash Soup {start to finish in less than 20 minutes!}”

  1. Liz @ The Lemon Bowl — March 4, 2013 at 7:47 am

    I love that you made butternut squash soup even easier!!! I actually have never used frozen squash – not sure why?!?!

  2. Kathryn — March 4, 2013 at 7:54 am

    I love how quick and simple this is (and that shot of E at the end is just so cute!)

  3. Audra | The Baker Chick — March 4, 2013 at 8:35 am

    How easy this is! Love squash soup but also hate peeling it. This is great!

  4. Laurie {Simply Scratch} — March 4, 2013 at 9:20 am

    6 ingredient soup! I LIKE! Ps… those are cutest little fingers EVER!

  5. Meagan @ A Zesty Bite — March 4, 2013 at 9:44 am

    I hate peeling squash too! It’s so time consuming and when you are short on time you detour to another vegetable.

  6. Ashley — March 4, 2013 at 10:10 am

    I’m all about easy these days! And I love the little hand picture – too cute!

  7. Bev @ Bev Cooks — March 4, 2013 at 10:17 am

    Ooooo!

  8. katie — March 4, 2013 at 10:49 am

    yum! i love a quick and easy soup!

  9. Erin @ Dinners, Dishes and Desserts — March 4, 2013 at 2:40 pm

    Squash soup is new to be this winter, love this quick version. How cute is E helping style your pics!

  10. dixya @ food, pleasure, and health — March 4, 2013 at 5:26 pm

    such a smart idea Rachel. Where do i get that frozen squash???

  11. carrian — March 4, 2013 at 5:39 pm

    Well, I’m always about easier! Especially with two kids!!

  12. Erika @ The Hopeless Housewife — March 7, 2013 at 12:35 am

    So easy and brilliant!

  13. Tony B (SimpleAwesomeCooking) — March 10, 2013 at 10:39 pm

    Using Greek Yogurt instead of cream here is a superb substitution….so is finding a way to do great butternut squash soup in under 20 minutes!

    • Rachel Gurk — March 11th, 2013 @ 9:13 am

      Thanks so much, Tony!

  14. Cyndi — November 9, 2013 at 5:57 pm

    I make a Butternut Whiskey Soup and discovered, like you, that the frozen package of squash worked beautifully. I could not tell a difference between the two and am thrilled that I no longer have to risk serious injury peeling them.

    I have truly enjoyed reading your recipes and getting to ‘know’ you, through them. God has truly blessed you!

  15. Betty Hansen — April 11, 2015 at 6:13 pm

    Don’t know what I did wrong. Soup curdled after I took it off the bburner and added the greek yogurt. Had much better luck on a previous quick sould with only 1 cup broth and cream instead of yogurt. Still asking — why did my soup curdle?

    • Rachel Gurk — April 13th, 2015 @ 2:55 pm

      Sorry to hear that! Next time try letting it cool just a bit before adding the yogurt. Yogurt can be so temperamental in hot dishes.

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