Spinach-Infused Butternut Squash Soup with Hidden Lemon Zest
A velvety autumn soup where roasted butternut squash meets fresh spinach, revealing bright lemon notes in every spoonful. This soups (vegan option) ready in about 60 minutes pairs peeled and cubed butternut squash, fresh spinach, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and cubed butternut squash
- 4 oz, fresh spinach
- 1 medium, diced onion
- 2 cloves, minced garlic
- 3 cups vegetable broth
- 1, zest only lemon
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast at 400°F for 25 minutes until tender and caramelized.
- Step 2: Heat remaining 1 tbsp olive oil in a pot over medium heat. Sauté diced onion and minced garlic for 5 minutes until soft.
- Step 3: Add roasted squash, vegetable broth, and spinach. Bring to a gentle simmer and cook for 10 minutes until spinach wilts completely.
- Step 4: Remove 1/2 cup soup and blend with lemon zest until smooth, then return to pot. Stir to combine.
- Step 5: Simmer uncovered for 5 minutes to meld flavors. Adjust salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spinach-Infused Butternut Squash Soup with Hidden Lemon Zest take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spinach-Infused Butternut Squash Soup with Hidden Lemon Zest?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach from drying out.
Can I substitute ingredients in Spinach-Infused Butternut Squash Soup with Hidden Lemon Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spinach-Infused Butternut Squash Soup with Hidden Lemon Zest for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spinach-Infused Butternut Squash Soup with Hidden Lemon Zest vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this. Even my picky eater asked for seconds!
- ★★★★★
This soup is a game-changer! The lemon zest was the perfect touch for the squash.
- ★★★★☆
Delicious, but I wish the spinach was more pronounced—almost missed it.
