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It’s a batch prep kind of day in my kitchen, so I’m making Instant Pot shredded chicken, ranch dressing, croutons and a big pot of butternut squash soup.
After many, many attempts, I’ve finally landed on a recipe I love – it’s creamy, savory, sweet, and absolutely delicious with little bits of crispy bacon on top. When I have them on hand I also add a drizzle of cream or coconut cream and fresh pumpkin seeds for a little crunch.
You’ll find instructions below for making two versions below: The oven/stovetop version tends to be a smidge sweeter thanks to the caramelized roasted veggies, and the Instant Pot version tends to be smoother. Both are truly delicious, pinky swear and everything.
![butternut squash soup recipe](https://mommypotamus.com/wp-content/uploads/2023/11/butternut-squash-soup-recipe-2.jpg)
Creamy Butternut Squash Soup Recipe (Stovetop or Instant Pot)
Equipment
Ingredients
- 1 medium butternut squash (peeled, seeded and cubed – roughly 8-10 cups)
- 1 small yellow onion (coarsely chopped – about 1 cup)
- 2 medium carrots (peeled and chopped)
- 1 green apple (core removed and roughly chopped)
- 5-8 garlic cloves (peeled)
- ¼ cup avocado or olive oil
- 2 tsp sea salt
- 2½-3½ cups chicken broth or water
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg
Optional Toppings
- bacon crumbles
- heavy cream or coconut cream
- dollop of sour cream
- fresh herbs (minced parsley, sage or rosemary)
- gluten-free croutons or crusty bread
- raw or toasted pumpkin seeds (pepitas)
Instructions
Instant Pot Instrucitons
- Place veggies, salt herbs and 2½ cups chicken broth in the Instant Pot.
- Set pressure to high for 8 minutes.
- When the Instant Pot is finished cooking, you can set the valve to quick release (I recommend using a long handled spoon to turn it) or allow it to vent naturally.
- Turn the Instant Pot off and use an immersion blender to puree the soup. If desired, add more chicken stock to thin it out. (We like ours thick so I rarely add any.)
- Ladle into bowls, add toppings if desired, and serve.
- Store leftovers in an airtight container in the fridge and reheat on the stovetop as needed.
Oven Roasted Butternut Squash Soup Instructions
- Preheat your oven to 400F.
- Divide the butternut squash, carrots, onion, apple and garlic between two large baking dishes. Drizzle the mixture with olive/avocado oil (2 tablespoons per baking dish) then sprinkle 1 tsp salt over each baking dish and toss to combine.
- Bake for 25 minutes, then remove the baking dishes from the oven and transfer the veggies to a large pot.
- Add 3 cups of chicken broth and use your immersion blender to roughly puree the veggies so that they’re fully submerged in the liquid.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Remove the soup from heat and puree again until smooth.
- Ladle into bowls, add toppings if desired, and serve.
- Store leftovers in an airtight container in the fridge and reheat on the stovetop as needed.
Notes
Nutrition
![gluten free cornbread recipe](https://mommypotamus.com/wp-content/uploads/2017/10/gluten-free-cornbread-recipe.jpg)
More Comfort Food Recipes To Try
Corn-Free “Cornbread” – This grain-free “cornbread” is so satisfying that I that I don’t even miss regular cornbread. Actually, I think I like this recipe better because it’s pretty much mistake-proof.
Chicken Pot Pie – This homemade chicken pot pie is gluten-free (and dairy-free optional) and FULL of flavor. It can be made into five mini-pot pies or one big pot pie casserole. I hope you love it as much as we do!
Instant Pot Cheesy Chicken And Rice – Creamy, cheesy and garlicky, this easy chicken and rice is a kid favorite.