Best Butternut Squash Soup
This easy Butternut Squash Soup recipe is a great recipe to whip up using your Instant Pot, and serve to the entire family. It is finally the time for cozy fall soups using using the season’s best produce, and this recipe is just right, ticking all the boxes.
Contents
Why You’ll Love this Recipe
- Versatile: My favorite part about this butternut squash soup recipe is the fact that it is super customizable.
- Easy: Based on what you have at hand, you can easily swap ingredients and try out different variations of the soup.
- Delicious: I love making some roasted butternut squash soup, which has the perfect fall flavors, but more on that later.
Recipe Ingredients
You’ll need a very simple set of ingredients to make this butternut squash soup.
- Olive oil: Used to sauté the ingredients, enhancing their flavors.
- Yellow onion: Adds a savory depth to the soup’s flavor profile.
- Granny Smith apple: Contributes a subtle sweetness to balance the savory elements.
- Garlic: Infuses the soup with its distinctive, aromatic flavor.
- Vegetable broth: Provides a flavorful, vegan-friendly soup base.
- Butternut squash: The main ingredient, it lends the soup its creamy texture and sweet, nutty flavor.
- Spices: Nutmeg and paprika add warmth and a hint of smokiness.
- Seasonings: Salt and pepper are used to fine-tune the soup’s flavor balance.
How to Make Butternut Squash Soup
Once you have all the butternut squash soup ingredients ready, here’s what you’ll need to do next.
Step 1: Add Butternut Squash to an Instant Pot
Half the squash and remove the seeds. Place each half on a trivet in the instant pot, if you have a tall trivet, you can stack them. Add 1 cup of water.
Step 2: Pressure Cook it
Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.
Step 3: Peel the Squash
Remove squash and peel skin away.
Step 4: Sauté the Apples
Set the instant pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.
Step 5: Add Onion and Garlic Cloves
Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
Step 6: Add Vegetable Stock and Cook
Add the vegetable broth and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.
Step 7: Blend Soup in a Food Processor
Pour soup into a food processor and blend until smooth.
Step 8: Top with Salt and Pepper
Serve with freshly ground black pepper and or coconut milk as desired.
Cooking Tips
Ready to give this recipe a try? Here are some more tips you might want to keep in mind.
- I used vegetable stock to make this recipe, but you can also use some chicken broth or chicken stock if you don’t want have dietary restrictions.
- If you don’t want to use your food processor for the soup, you can use an immersion blender instead.
- Don’t have the apples that the recipe calls for? You can just use some apple cider vinegar instead to lend that tangy flavor to the soup.
- You can also make a nice roasted butternut squash soup by roasting cubed butternut squash in the oven until they’re golden, and then using the roasted squash for the rest of the recipe.
- This roasted butternut squash in fact, has much more enhanced flavors, and is totally worth the extra time and effort.
- Don’t forget to top the roasted butternut squash soup with a generous sprinkle of chopped parsley or any other fresh herbs of your choice.
- The easiest way to store butternut squash soup is to move it to an airtight container and refrigerate it for up to 4 days.
- To reheat the butternut squash soup, you can use the microwave or your pot. If you prefer a thicker soup, you can keep reheat it just like that, or add a couple splashes of water to it to adjust its consistency.
Variations
- Curry: In addition to the salt and pepper, you can also add some yellow curry powder into the soup mix to lend it some extra flavor.
- Intense Flavor: Another great idea is to add a dash of lime juice and some garam masala powder if you want some more intense flavors.
- Spice: And of course, if you’re fond of that little kick of spice, you can add some cayenne pepper onto the soup.
Substitutions
- Coconut Milk: I added some coconut milk towards the end to bring some richness and creaminess to the soup. You can also use some heavy cream or sour cream instead if you don’t have any dietary restrictions.
Storage Instructions
- Refrigeration: Cool your butternut squash soup, store in airtight container, lasts 3-4 days in fridge.
- Freezing: Cool and transfer your soup to a freezer-safe containers, lasts up to 3 months.
- Thawing/Reheating: Thaw your soup in the fridge. Reheat gently on stove or in microwave, stir before serving.
- Stir Before Serving: Before serving the reheated soup, give it a good stir to reincorporate any separated liquids and ensure an even consistency.
What To Serve With This Recipe?
- Crusty Bread: Its hearty texture is perfect for dipping into the creamy soup, soaking up all the delicious flavors.
- Garlic Bread: The savory garlic flavor will add a nice contrast to the sweetness of the butternut squash, enhancing the overall taste experience.
- Hawaiian Rolls: These slightly sweet rolls will provide a unique twist to the meal, adding a touch of sweetness that complements the savory soup.
- Grilled Cheese: A classic choice that’s always a hit! The gooey cheese and crispy bread of grilled cheese sandwiches will pair wonderfully with the smooth and velvety texture of the soup.
FAQ’S
Can I Make This Soup Without an Instant Pot?
If you don’t have an Instant Pot, you can totally use a large soup pot to make this butternut squash soup.
The only downside of this cooking method is the fact that making the soup will take a little longer.
Make sure you choose a good quality large pot with a thicker base, and cook the soup on medium heat.
Butternut Squash Soup
This easy butternut squash soup recipe is a great recipe to whip up using your Instant Pot, and serve to the entire family.
It is finally the time for cozy fall soups using using the season's best produce, and this recipe is just right, ticking all the boxes.
Ingredients
- 1 tbsp olive oil
- ¼ large yellow onion, diced
- ½ Granny Smith apple, peeled, cored, and diced
- 1 tbsp cloves garlic, minced
- 2 cups vegetable broth
- 1 (3-pound) butternut squash
- ½ tsp nutmeg
- ½ tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Half the squash and remove the seeds.
Place each half on a trivet in the instant pot, if you have a tall trivet, you can stack them. Add 1 cup of water.
Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.
Remove squash and peel skin away. Vide and set aside.
Set the instant pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.
Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
Add the vegetable broth and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.
Pour soup into a food processor and blend until smooth.
Serve with cracked pepper and or coconut milk as desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 64Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 626mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g
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