Cozy fall soup: 1 pot comfort

You know, as the days get shorter and that crisp autumn air starts to bite, there’s just nothing better than a big, warm bowl of soup. That’s exactly why I love this Hearty Butternut Squash Soup so much! It’s like a hug in a bowl, honestly. This recipe really hits home for me because it’s so simple, just like I always aim for here at Pure Cooking Joy. Remember how I used to be totally intimidated by the kitchen? Well, this fall soup is proof that delicious, soul-satisfying food doesn’t have to be complicated. It’s perfect for those chilly evenings when you just want something comforting that you can basically set and forget. Plus, it’s packed with all those yummy fall flavors – think squash, apple, and warm spices!

Why You’ll Love This Hearty Fall Soup

Seriously, this soup is a lifesaver! It’s one of those recipes that just make life easier and tastier, which is exactly what I’m all about here.

• So Simple to Make: I mean it – you just toss everything into your slow cooker or Instant Pot. No fuss, no stress, just deliciousness happening while you do other things.
• The Ultimate Cozy Flavor: This soup is basically autumn in a bowl. The sweetness of the squash, a hint of apple, and those wonderful warm spices (cinnamon, nutmeg, ginger, oh my!) are just pure comfort.
• Perfect for Chilly Evenings: It’s hearty, satisfying, and will warm you right up. It’s the ideal make-ahead meal when you want something soul-soothing after a long day.
• A Little Something Extra: Plus, the squash and spices give it a nice little boost, making it a nourishing choice that feels good to eat.

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Gather Your Ingredients for Perfect Fall Soup

Alright, to whip up this amazing autumn goodness, you’ll need just a few simple things. Honestly, gathering them is half the fun – it gets you in the mood for all that cozy fall cooking! You’ll want one medium butternut squash, all peeled, seeded, and cut into nice cubes. Toss in one apple, too – peeled, cored, and chopped up small. Grab a onion, just chopped, and a couple of cloves of garlic, minced up nice. Four cups of vegetable broth is your liquid base, and then for those warm, comforting fall vibes, you’ll need a teaspoon of ground cinnamon, half a teaspoon of nutmeg, and a quarter teaspoon of ginger. Of course, we’ll finish it off with salt and black pepper to taste. And for a little extra flair? Some toasted pumpkin seeds or a swirl of cream are totally optional but so good!

Simple Steps to Your Delicious Fall Soup

Okay, so making this comforting fall soup is ridiculously easy. It’s almost like magic! First things first, gather up your goodies. You’re going to add your cubed butternut squash, that chopped apple, the onion, and minced garlic right into your slow cooker or Instant Pot. Then, pour in the vegetable broth and sprinkle in that cinnamon, nutmeg, and ginger. Just give it a little stir so everything’s cozy together.

Now, for the cooking! If you’re using a slow cooker, just pop the lid on and let it do its thing on low for about 6 to 8 hours. If your Instant Pot is your best friend, set it to high pressure for 15 minutes, then let the pressure release naturally for about 10 minutes. Easy peasy!

Once it’s all cooked and wonderfully tender, it’s time for the creamy part! Carefully transfer the whole mixture to a regular blender and puree until it’s super smooth. If you’ve got one of those immersion blenders, you can just blend it right in the pot – even easier! Just be careful, it can be hot!

Last but not least, give it a taste and season with salt and black pepper until it’s just right. Ladle that gorgeous, smooth fall soup into bowls and top it with some toasted pumpkin seeds or a little swirl of cream if you’re feeling fancy. So good!

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Tips for the Best Fall Soup Experience

You know, to really make this fall soup sing, there are a couple of little tricks I’ve picked up. First, if you’re going for that super-velvety smooth texture, after it’s all cooked and you’ve transferred it to the blender, you can absolutely strain out the solids before you puree it. It takes an extra minute, but wow, it makes it so silky! If you like a little kick (and who doesn’t on a chilly day?), a tiny pinch of cayenne pepper stirred in during the last hour of cooking or when you’re blending adds a lovely warmth. And trust me, tasting and adjusting the salt and pepper right at the end is key – it really wakes up all those lovely fall flavors!

Make-Ahead and Freezing Your Fall Soup

One of the best things about this fall soup is that it’s practically *made* for making ahead! It comes out even better the next day, which is music to my ears on busy weeks. Once it’s all cooked and pureed, just let it cool down completely. Trust me, trying to freeze hot soup is a whole mood I don’t want to deal with! Then, just ladle it into airtight containers – glass jars or sturdy plastic ones work great. You can pop these babies in the freezer, and they’ll be good for up to 3 months. So easy to pull out a delicious bowl of homemade goodness whenever that craving hits!

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Serving Your Cozy Fall Soup

When it’s time to serve this dreamy fall soup, you’ve got a few lovely options. I really love topping it with those crunchy toasted pumpkin seeds and a little swirl of rich cream – it just makes it feel extra special. For a truly cozy meal, try serving it with a side of crusty bread for dipping or maybe some simple, buttery crackers. It’s pure comfort in every spoonful!

Frequently Asked Questions About Fall Soup

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Nutritional Estimate for Your Fall Soup

Just a friendly heads-up, the nutritional info for this fall soup is an estimate. It can totally change depending on the specific ingredients and brands you use, so keep that in mind!

Share Your Fall Soup Creations!

I just *love* hearing from you all! If you make this cozy fall soup, please let me know what you think in the comments below. I’d be tickled pink if you shared your experience, maybe even left a star rating if you liked it! And if you snap a photo of your delicious bowl of goodness, tag me on social media – I can’t wait to see your beautiful fall soup creations!

Hearty Butternut Squash Soup

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A cozy and simple butternut squash soup perfect for fall. This make-ahead recipe is ideal for chilly evenings and can be prepared in a slow cooker or Instant Pot.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 6-8 hours
• Total Time: 8 hours 15 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Slow Cooker/Instant Pot
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 apple, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and black pepper to taste
• Optional toppings: toasted pumpkin seeds, a swirl of cream

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Instructions

1. Combine butternut squash, apple, onion, garlic, vegetable broth, cinnamon, nutmeg, and ginger in a slow cooker or Instant Pot.
2. Cook on low for 6-8 hours in a slow cooker, or on high pressure for 15 minutes followed by a natural pressure release for 10 minutes in an Instant Pot.
3. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with toasted pumpkin seeds or a swirl of cream if desired.

Notes

• For a smoother soup, strain out the solids before blending.
• This soup freezes well for up to 3 months. Let it cool completely before freezing in airtight containers.
• Add a pinch of cayenne pepper for a touch of heat.
• Boost the immune-boosting properties by adding a teaspoon of fresh grated ginger.

Nutrition

• Serving Size: 1.5 cups
• Calories: 250
• Sugar: 15g
• Sodium: 400mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 5g
• Cholesterol: 0mg