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4.7 from 288 votes

Easy Butternut Squash Soup

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 159 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.