Hi everyone! How was your Valentines weekend? I spent my Valentines Day with my family this year – such a fun night, with wayyy too much food as usual! Haha 😛 I also went skiing today, and have some fun pics to share with you later this week!

Today’s recipe is perfect if you are doing some last minute meal-prep for the upcoming week. There are literally only 3 ingredients, which obviously means it is the best kind of recipe. Clean, simple, and delicious.

This soup makes you way more full than it looks like it would. It is actually really weird haha. I usually make this if I want a cozy meal that will keep me warm on these oh-so-wonderful (not) winter days. And like I said, it makes you freakishly full. I don’t question it, because it is awesome.

What’s in it:

  • 1 butternut squash
  • ½ large purple onion
  • Extra virgin olive oil

Okay here we go team! You ready?

Start by prepping your ingredients. Cut the squash in half, remove the innards (aka the seeds and weird stringy stuff in the very middle) and cut it up into about 1” cubes. Next, dice your onion. 

Heat up a large pot on the stove to medium heat. Put a nice big “glug” of olive oil in the pot (don’t be shy, it wont hurt you 😉 ) Once the pot is on medium heat, add in your purple onion. Make sure that you are carefully watching it because you really don’t want the onion to burn. Just make it nice and soft.

Once the onion is soft and losing its colour a bit, throw all your squash on top. Right away fill the pot with enough water so that it is just above the squash. Stir everything together and cover to let it cook for about 20 – 25 minutes. The cooking time really changes depending on how large/small your squash chunks are cut, so just feel them with a fork every once and a while to see when they are soft.

When the squash is all soft and delicious, set it aside and let it cool until it is room temp. Then, get out your blender and in small portions blend the soup until it is nice and smooth. And… That’s it! I always season my soup with herbs/salt/pepper after I am done cooking it, so that whoever is eating it can make it as salty or peppery as they like. So make sure you add some salt and pepper before you chow down. 🙂

If you want to check out another squash recipe of mine (and learn more about the benefits of eating squash), try this Skinny Butternut Squash Bowl.

This should keep in the fridge for up to a week! Hope you guys enjoy this recipe, please let me know in the comments below what you think.

Let’s get ready to have a great week! Love you guys <3





14 Replies to “SKINNY SQUASH SOUP”

  1. I love squash 🙂 The reason I don’t ever use it in my kitchen is because I have this idea that it takes forever, while actually it doesn’t at all! Should try this soon now it’s still in season here!

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