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Recipe: Butternut Squash Soup




A butternut squash soup recipe that only takes about one listen through to All Too Well 10 minute version (IYKYK if you're a Swiftie!)... and using only 3 ingredients? Sign me up!


Shout out to content creator @consciouschris on Instagram for the initial inspiration for this recipe! He puts pumpkin gnocchi in his recipe, which also sounds fantastic if you'd like to try this! So far I've only tried it as a soup with warm bread on the side :)


Ingredients (as noted below - recipe can be made vegetarian/dairy free as needed):

  • 32 oz chicken or vegetable broth

  • 1 container of Boursin cheese - flavor of your choice (can be purchased dairy-free if needed. I've tried making this with both the garlic and herbs and the shallot and chive and both were delicious!)

  • 1 container of Trader Joe's Holiday Vegetable Hash

    • What is this you may ask? This is a seasonal product from Trader Joe's that includes "small dices of butternut squash, sweet potatoes, red onions, and celery, accompanied by a flavorful and fragrant herb-trio of parsley, sage, and rosemary". Holiday Vegetable Hash


Directions:

  1. Sautee the full package of the veggie hash in a pot with enough cooking oil of your choice to coat the bottom of the pan (~2 tbsp). Season with salt and pepper and cook until softened

  2. In a blender or in the pot with an immersion blender, add 2-3 cups of the broth plus the Boursin puck and blend until smooth (if using a blender, you may need to do it in batches and do equal parts of the 3 ingredients without overfilling the max line of your blender

  3. Serve with garnishes of your choice - pumpkin seeds, croutons, extra dried or fresh herbs, a drizzle of balsamic vinegar/glaze or a splash of heavy cream

  4. Of note - the recipe calls for a 32 ounce container of broth although the recipe only calls for 2-3 cups as I've found that the soup thickens quite a lot in the fridge and you may want to add some broth when reheating/eating leftover

All in all, as mentioned the full prep of this soup takes about 10 minutes and makes a really yummy, smooth autumnal soup!

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