Hearty Butternut Squash Soup
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.
- 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
- 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
Instructions
- Combine butternut squash, apple, onion, garlic, vegetable broth, cinnamon, nutmeg, and ginger in a slow cooker or Instant Pot.
- 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.
- Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
- Season with salt and pepper to taste.
- 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
Find it online: https://www.purecookingjoy.com/fall-soup/