Easy Butternut Squash Soup
User Reviews
4.7
288 reviews
Excellent
Easy Butternut Squash Soup
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This easy, creamy butternut squash soup is made in the Instant Pot and is the perfect healthy meal for fall! You can also make it on the stove top or in the slow cooker.
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 3 cloves of garlic, minced
- 3 lbs peeled chopped butternut squash (about 1 medium sized squash)
- 3 cups vegetable broth
- 1 green apple, peeled, cored, and chopped
- 1/4 teaspoon ground cinnamon
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg, optional
Instructions
- On your Instant Pot, select Sauté. Add the olive oil and sauté the onion, carrot, celery, and garlic until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.
- Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and do a quick release of the pressure.
- Use an Immersion blender in the Instant Pot to puree the soup until smooth. If you don't have an immersion blender, you can let the soup cool a little and carefully transfer the soup to a regular blender and blend until smooth.
- Ladle the soup into bowls and serve warm.
Notes
- For the stove top, in a large pot, heat the olive oil over medium high heat and cook the veggies until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.
- Reduce the heat to low and cook for 20 to 30 minutes or until the butternut squash is soft. Puree the soup in the pot, using an immersion blender or transfer to a blender to puree.
- For the slow cooker, add all of the ingredients to the slow cooker and cook on low for 6 to 8 hours and on high for 3 to 4 hours. Blend with an immersion blender or blender.
- Store leftover soup in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.
Nutrition Information
Show Details
Calories
159kcal
(8%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
876mg
(37%)
Potassium
896mg
(26%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
26074IU
(521%)
Vitamin C
51mg
(57%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 876mg | 37% |
| Potassium | 896mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 26074IU | 521% |
| Vitamin C | 51mg | 57% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
288 reviews
Excellent
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