Shortcut Squash Soup {less than 20 minutes!}
Posted: 03/04/2013
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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.
EASY.
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:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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!
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Serving: 1of 2, Calories: 52kcal, Carbohydrates: 6g, Protein: 5g, Fat: 1g, Cholesterol: 5mg, Sodium: 855mg, Fiber: 1g, Sugar: 4g
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.
Donna Turner says
how can I add the other missing flavors? like onion, carrot and apple.
want to make this but not sure how to add those or how should I cook those and add to the already pureed cooked squash?
Rachel Gurk says
You can add them in the beginning, saute them a bit, and the add the rest of the ingredients and simmer until softened. You’ll have to puree it with an immersion blender then, or in batches in a blender. Or you could try this squash soup or this panera copycat squash soup. I hope that helps!
Jennifer says
This was just what I was looking for! I had pureed squash in my freezer from my garden. This was a simple, yummy dinner for a snowy day. I added ginger because it sounded good. Didn’t have parsley so I subbed . . . bacon, naturally!
Rachel Gurk says
So glad you liked it! Bacon is always a great choice.
Karyn Allen says
I cannot get those packages of frozen butternut squash puree anymore. All our grocery stores discontinued their brand and/or stopped carrying it. So bummed – we used to eat quite a bit of those.
Rachel Gurk says
Oh no! Those are such a great shortcut! That’s too bad. :(
Lauren says
This had very little flavor.
Rachel Gurk says
Thanks for the feedback. It is a simple, straightforward soup with a short ingredient list. You could try adding more cumin if you’d like. You also might like my Panera squash soup copycat.
Cait says
This looks super good, but why so much sodium! There’s more sodium in one serving than a Big Mac! Are the calculations right? That takes away from the fact that it’s low cal
Rachel Gurk says
Hi Cait! I recalculated and the numbers look a little better now! :) I removed the “salt to taste” as that can sometimes make the numbers go crazy. Hope this helps! (PS: The nutrition info is part of the recipe card now).
Cass says
From the picture, it really looks at though you’ve blended the soup, yet there is no direction to do so. Is this creamed in a blender?
Rachel Gurk says
I actually used frozen pureed squash in this recipe (it comes in a square package in the freezers) but that should be specified in the recipe, so thank you for pointing it out! If you can’t find that, then yes, you’ll have to puree the soup.