Creamy Butternut Squash Soup Recipe (Stovetop or Instant Pot)
This soup is creamy, savory, sweet, and absolutely delicious with little bits of crispy bacon on top.
Servings 8 cups
Calories 134kcal
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
Cook time estimate is for the Instant Pot version. The oven/stovetop version takes about 40 minutes.
Nutritional values are estimates.
Nutrition
Serving: 0.5cup | Calories: 134kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 869mg | Potassium: 447mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12533IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 1mg