Super-Quick Butternut Squash Soup with Spinach & Peas

A quick butternut squash soup that comes together in minutes has to rely on a clever shortcut. And for this one, that’s a carton of butternut squash puree.

Soups based on pureed butternut squash are bowls of pure comfort. While prepping a whole fresh butternut squash is a worthy project when you’ve got the time and inclination, it’s not a route to a quick soup. If you’re worn out after a day of work and/or dealing with the kids, these kinds of shortcut recipes can be lifesavers.

This naturally vegan soup starts with butternut puree that comes in 32-ounce containers; Imagine and Pacific brands are equally good. Add fresh spinach, frozen peas, ginger, and curry — and there you have it, a delicious 5-ingredient soup.

What to serve with Quick Butternut squash soup

My favorite companion to this soup is a simple wrap. The one shown here is made with hummus, tomato, and avocado. Otherwise, you can serve with a grain salad or pasta salad.

Optional additions — To easily go beyond the 5 ingredients, add any or all of the following:

• To make this a main-dish soup, add a 28-ounce can of chickpeas (drained and rinsed)
• Spice it up with sriracha or other hot sauce to taste
• Garnish with chopped fresh cilantro

Recipe is adapted from 5-Ingredient Vegan by Nava Atlas. Photos by Hannah Kaminsky.

Explore more …

• Easy Baby Spinach Recipes
• Tasty Recipes for Using Frozen Green Peas
• Coconut Butternut Squash Soup

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Yield: 4

Super-Quick Butternut Squash Soup with Spinach & Peas

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A quick butternut squash soup that comes together in minutes has to rely on a clever shortcut. And for this one, that’s a carton of butternut squash puree.

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Ingredients

• 32-ounce container butternut squash soup

• 2 cups frozen green peas, thawed

• 2 scallions, thinly sliced

• 2 teaspoons curry powder or garam masala, or to taste

• 4 to 5 ounces baby spinach
• 
Salt and freshly ground pepper to taste

Instructions

1. Pour the contents of the carton of butternut squash soup into a soup pot.
2. Add the peas, scallion, and curry powder. Bring to a rapid simmer and cook for just a couple of minutes, until the peas are done and the soup is piping hot.
3. Add the spinach to the soup pot (in batches if need be). Cover and cook until just wilted. Serve at once.

Notes

You can easily go beyond the 5 ingredients by adding any or all of the following:

• To make this a main-dish soup, add a 28-ounce can of chickpeas (drained and rinsed)
• Spice it up with sriracha or other hot sauce to taste
• Garnish with chopped fresh cilantro

Here are more delicious vegan soups & stews