Homemade Hot Butternut Squash Soup

6 Quick and Easy Homemade Soup Recipes to Soothe the Soul and Budget

/6 Comments/in /by Mary Hunt
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Loyal readers know that I love to cook. And I prefer to make things from scratch. But given my crazy schedule, many days I have zero time to get a meal on the table—not even 30 minutes. I’m always on the lookout for the fastest food.

Homemade Hot Butternut Squash Soup

3-Ingredient, 20-Minute Butternut Squash Soup!

I need quick and easy meals that are also delicious. If something is fast and tastes good, it’s so much better than eating out. And way cheaper, too. The six recipes that follow (presented as recipe cards so you can easily print them) are my family’s favorite homemade soups!

 

Contents

Italian Sausage Vegetable Soup

3-Ingredient, 20-Minute Butternut Squash Soup

Slow Cooker Taco Soup

Broccoli Cheese Soup

Potato Ham Soup

Quick and Easy Chicken Noodle Soup

Italian Sausage Vegetable Soup

italian-vegetable-soup

Italian Sausage Vegetable Soup

Prepare for this to become your signature dish and for your guests to beg for the recipe! It's that good, and fast, too! It's a keeper to see you through cold winter days.
5 from 6 votes
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Course: Soup
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: 300kcal

Ingredients

  • 1 pound Italian sweet sausage, See NOTE 1
  • 1 clove garlic, finely minced
  • 2 cans beef broth, 14.5 oz size cans
  • 1 can Italian-style stewed tomatoes 14.5 oz size can
  • 1 cup sliced carrots
  • 1 can great northern beans, undrained 14.5 oz size can
  • 2 small zucchini, cubed
  • 2 cups fresh spinach, packed, rinsed and torn into small pieces
  • ¼ tsp ground black pepper
  • ¼ tsp salt

Instructions

  • In a large pot, brown sausage with garlic.
  • Stir in broth, tomatoes and carrots. Season with salt and pepper.
  • Reduce heat, cover, and simmer 15 minutes.
  • Stir in beans with liquid, and cubed zucchini.
  • Cover, and simmer another 15 minutes, or until zucchini is tender
  • Remove from heat, add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves for just 2 or 3 minutes so the spinach remains green and slightly firm.
  • Soup is ready to serve and wasn’t that quick!

Notes

1. Can substitute hot Italian sausage, if preferred. 
2. Turkey Italian sausage is a great alternative in this recipe, too.
3. Cannellini beans are a fine substitute for great northern beans, if that is  what you have on hand. 

Nutrition

Serving: 14ounces | Calories: 300kcal | Carbohydrates: 19g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 1026mg | Potassium: 823mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3705IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 3mg
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3-Ingredient 20-Minute Butternut Squash Soup

A bowl of soup on a table

3-Ingredient Butternut Squash Soup

A friend turned me on to a recipe for this semi-homemade soup that truly is one of the best soups I have ever tasted—in just 20 minutes!
5 from 3 votes
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Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 89kcal

Ingredients

  • 1 quart butternut soup (See NOTE 1)
  • 1 10-ounce bag frozen butternut squash cubes
  • 2 tablespoons maple syrup

Instructions

  • Pour the soup into a medium saucepan or soup pot and add the bag of frozen squash.
  • Bring to a boil, then turn the heat down to low. Allow to cook very gently, uncovered, until the squash is tender (15 minutes or so should do it, but check from time to time as you don’t want this to turn to mush).
  • Puree in a typical blender or use an immersion blender right in the pot. Add salt and pepper, if any, to taste.
  • Stir in maple syrup.
  • You’re done, Einstein. I call you that because this soup, served with a dollop of sour cream and croutons, will make your friends and family think you’re a genius.
  • Serving suggestion: Serve with a dollop of sour cream and croutons

Notes

1. I find Pacific Butternut Squash Soup in a quart-size box at my supermarket, KingSoopers, and also at Trader Joe's. There are other brands.
2. A bag of frozen butternut squash cube is perfect for this soup, so much easier than cubing  fresh squash—however, fresh is certainly an option!

Nutrition

Serving: 1cup | Calories: 89kcal
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Slow Cooker Taco Soup

Beef Taco Soup

Slow Cooker Taco Soup

Here's a super simple, utterly delicious, family-friendly soup. Throw everything together in the slow cooker in the morning and it's ready for dinner. Kids of all ages love this!
5 from 6 votes
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Course: Dinner, lunch, Soup
Cuisine: Mexican
Prep Time: 10 minutes
Slow cook time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8 servings
Calories: 120kcal
Cost: Varies

Equipment

  • 6-qt or larger slow cooker

Ingredients

  • 1 pound ground beef or ground turkey
  • 1 1.25-oz packet taco seasoning mix
  • 1 16-oz can chili beans, with liquid
  • 1 15-oz can kidney beans with liquid
  • 1 15 oz. can black beans, with liquid
  • 1 15.25 oz. can whole kernel corn, with liquid
  • 2 14.5 oz. can diced tomatoes
  • 1 4-oz. can diced green chiles
  • 2 cups water
  • 1 small onion, diced
  • 1 cup tomato juice 8-oz. can

Instructions

  • In a large skillet over medium-high heat, cook and stir beef until crumbly, evenly brown, and no longer pink. Drain and discard excess grease.
  • Transfer beef to a slow cooker.
  • Add the rest of the ingredients to slow cooker and stir to mix.
  • Cover and cook on Low for about 8 hours.

Nutrition

Calories: 120kcal
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Broccoli Cheese Soup

A bowl of food on a plate, with Soup and Broccoli

Broccoli Cheese Soup

If you love Panera Bread's broccoli cheddar soup, you're about to learn how to make it yourself, at home, with real cheese—cheaper, better, faster!
4.75 from 8 votes
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Course: lunch, Side Dish, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 325kcal

Ingredients

  • 1 tablespoon butter
  • 1 onion, small diced
  • 1 cup diced carrots
  • 3 cups broccoli, fresh or frozen
  • 2 cups chicken broth
  • ½ teaspoon each thyme and garlic powder
  • salt, pepper to taste
  • 2 tablespoons flour
  • 1 ½ cups light cream, half and half is good
  • 8 ounces sharp Cheddar cheese, grated
  • ⅓ cup grated Parmesan cheese

Instructions

  • In a large pan over medium heat, saute butter, carrots, and onion for about 3 minutes or until softened.
  • Add seasonings, broth, and broccoli. Allow simmer until broccoli is soft—about 10 minutes.
  • Using an immersion blender, blend vegetables and broth, as desired—from very smooth or semi-chunky, the way that you prefer your broccoli cheese soup! Optional: Before blending remove about 1 cup of broth and vegetable mixture, then blend what remains in the pot.
  • In a small bowl, place the flour and cream. Stir until smooth.
  • Bring the blended mixture back to a boil and quickly whisk in the cream mixture. Continue whisking until soup is thick and bubbly, about 4-5 minutes.
  • Remove from the heat, stir in the cheddar and parmesan cheeses and the optionally reserved vegetables. Serve immediately.

Notes

1.You can use frozen, however fresh will give a better result.
2. While sharp cheddar cheese is traditional, Gruyere is a great option for this soup.

Nutrition

Serving: 1cup | Calories: 325kcal
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

 

Potato Ham Soup

A bowl of food on a plate, with Ham and Potato

Potato Ham Soup

This is without a doubt the best potato soup recipe I have ever discovered. It is quick to make, but more than that, it tastes awesome. Everyone will think you’ve been slaving over a hot stove all day, but the truth is you can have this on the table in fewer than 45 minutes, start to finish, and all for less than $5 if you are a smart (sale) shopper!
4.67 from 9 votes
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Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 332kcal

Ingredients

  • 1 pound potatoes peeled and diced
  • ⅓ cup finely chopped onion
  • ⅓ cup finely diced celery
  • ¾ cup diced, cooked ham
  • 3 ¼ cups water
  • 2 tablespoons chicken bouillon granules
  • 1 teaspoon ground white or black pepper or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups whole milk

Instructions

  • Place the potatoes, onion, celery, ham, and water in a big pot over high heat. Once it comes to a boil, cover the pot and reduce the heat to medium.
  • Cook until potatoes are fork-tender, about 10 to 15 minutes.
  • Stir in the bouillon granules, salt, and pepper.
  • In a separate small saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
  • Slowly add milk, stirring constantly so that lumps don’t form. Continue stirring until all of the milk has been added and until the mixture is nice and thick, 4 to 5 minutes.
  • Stir the milk mixture into the stockpot, and allow to cook for a few more minutes until heated through. Serve immediately.

Nutrition

Serving: 1cup | Calories: 332kcal
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

Chicken Noodle Soup

A bowl of food on a table

Quick and Easy Chicken Noodle Soup

So good, so easy—with all the comfort you enjoy and healing power you need to get you and your family through flu season!
5 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 147kcal

Ingredients

  • 1 tablespoon butter
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 4 cans chicken broth, 14.5 ounce size cans
  • 1 can vegetable broth 14.5 ounce size can
  • 2 cups chopped, cooked chicken
  • 1 ½ cups dry egg noodles
  • 1 cup sliced carrots
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • salt, pepper to taste

Instructions

  • Melt butter in a large pot.
  • Add onion and celery and saute until just tender, about 5 minutes.
  • Pour in the rest of the ingredients. Bring to a boil.
  • Reduce heat and simmer 20 minutes before serving. And just like that, homemade soup!

Nutrition

Serving: 1cup | Calories: 147kcal
Tried this recipe?Mention @EverydayCheapskate or tag #EverydayCheapskate!

 

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6 replies
  2. B L Rogers says:

    5 stars
    Great recipes! A shortcut for the potato soup & others is to buy the bags of frozen O’Brien potatoes & eliminate having to peel potatoes.

    Reply
  4. Imogene says:

    I like making butternut soup. Instead of the waterlogged frozen butternut, I add flavor with roasting the butternut with olive oil and then add it to an already made can/box of butternut soup. I can then have a little texture and not all liquid in my soup when I semi-purée the soup.

    Reply
  5. Pat B. says:

    5 stars
    I have been getting RAVE Reviews on the Italian sausage soup ever since you posted it in 2014. The next door neighbor, who is too old to cook any more, blesses me (and you) every time I share it with her. Many, many thanks!

    Reply

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