Rachel Cooks

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

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 starts with a little rectangular package of squash. Squash, broth, cumin, and Greek yogurt. That’s it! Parsley if you have some in the fridge, or cilantro would be good too.





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!


  • 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


  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 thought more parsley was needed.

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15 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


  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!

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