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!
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 depth of flavor that you would get from roasting the squash, but this shortcut squash soup more than makes up for that lack because it’s so easy to make! Anyways, you get tons of great flavor from the cumin, one of my favorite spices, and that pretty makes up for anything that might be missed from roasting squash.
This squash soup is so flavorful, and it comes together in 20 minutes! That’s it! That’s why it makes such a great weeknight meal when you’re craving something that’s hot, easy to prepare, and good for you, but you just don’t have much time. You really can’t beat this shortcut squash soup for ease of preparation. It’s also great on those days when you’re feeling uninspired around lunch time.
Okay, here’s my secret: I start with a little rectangular package of frozen squash. (Side note: that same squash also makes an amazing healthy queso dip – don’t just take my word on it, TRY IT!) It can even still be frozen yet because it will heat up on the stove. Throw that squash brick in the pan and add some broth and cumin. Stir in some Greek yogurt at the end for a nice creamy result – with no guilt!
So there you have it! It’s that easy. This shortcut squash soup is 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.
Craving more soup? You might love these recipes:
- Creamy Turkey Soup with Quinoa
- Copycat Panera Squash Soup
- Red Lentil Soup Recipe
- Creamy Tomato Soup with Whole Wheat Orzo
- Slow Cooker Quinoa Minestrone
- Roasted Cauliflower Soup with Cheddar
- 20 Minute Italian Turkey Bean Soup
Used in this recipe:
- 1 (12 ounce) package of frozen cooked squash puree
- 1 ½ cups chicken broth (can use low salt, or no salt added)
- ½ teaspoon ground cumin
- salt and pepper to taste
- ¼ cup fat free plain Greek yogurt
- 2 tablespoons chopped parsley to garnish
- Combine squash, chicken broth, cumin, salt and pepper in a medium saucepan and heat over medium heat until squash is thawed and all ingredients are hot.
- Remove from burner, whisk in Greek yogurt. Check seasonings and add salt and pepper as needed.
- Serve garnished with chopped parsley.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: I made this shortcut squash soup 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.