Super Quick Butternut Squash Soup – 80 Twenty Nutrition

Super Quick Butternut Squash Soup

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Ever feel like you don’t have time to cook? When I have a crazy week, it can be a struggle to muster up the energy to cook when I get home. Here is a super quick, one-pot butternut squash soup recipe for one of those nights.

My cheat is using a pre-cut butternut squash blend, but you can just as easily prep the veggies ahead of time to make during the week! Simple, quick and delicious!

Use my homemade vegetable stock to prepare nutritious broth when you have more time. You can always freeze it to add to recipes when you’re in a rush.

Quick Butternut Squash Soup

If you are using making the butternut squash blend from scratch, use a 3:2:1 ratio of butternut squash to onions to carrots. You can also use no-salt vegetable broth or homemade vegetable stock instead of a bouillon cube. Just add 900 mL to the recipe below!
Servings 4 servings
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes


  • 1 container pre-diced butternut squash, carrots and onions
  • 1 cube vegetable bouillon (organic, no salt)
  • 3-4 cups hot water
  • 1 tsp Chili flakes (optional)
  • 1 tsp 0% fat Greek yogurt (optional)
  • 1 tsp chopped parsley (optional)


  • In a large high-brimmed pan or a stockpot, add the squash, bouillon cube and hot water.
  • Cover and simmer for 15-20 minutes, or until the butternut squash is tender.
  • Use an immersion blender to blend until smooth.
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