Easy Butternut Squash Soup
User Reviews
4.7
Easy Butternut Squash Soup
Description
The Easy Butternut Squash Soup features a base of sautéed onion, carrot, celery, and garlic cooked in olive oil, combined with chunks of butternut squash and green apple. Vegetable broth and seasoning with fresh thyme, rosemary, cinnamon, nutmeg, salt, and pepper create a balanced flavor profile that combines sweetness, earthiness, and aromatic warmth. After pressure cooking in an Instant Pot, the ingredients are pureed into a smooth, velvety soup.
The smooth texture and warm spices make this soup comforting and satisfying. The apple adds a subtle tartness that lifts the dish without overpowering the sweetness of the squash. The herbs impart an herbal depth while the quick sauté preserves the vegetables’ freshness.
This soup can be served hot as a starter or light main course paired with crusty bread or a simple salad. It’s seasonally appropriate for autumn and winter when butternut squash is at peak availability.
The recipe includes variations for stove-top and slow cooker methods, making it adaptable to different kitchen setups. Leftovers store well refrigerated for up to five days and freeze for up to three months for convenient meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion chopped, medium
- 1 carrot chopped, large
- 1 celery chopped, rib
- 3 cloves garlic minced
- 3 lbs butternut squash about 1 medium sized squash, peeled, chopped
- 3 cups vegetable broth
- 1 green apple peeled, cored, and chopped
- 1/4 teaspoon ground cinnamon
- 1 thyme sprig, fresh
- 1 rosemary fresh sprig
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch 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
- To make on the stove, sauté vegetables and cook with broth and squash for 20 to 30 minutes until soft before pureeing.
- Slow cooker option: combine all ingredients and cook on low for 6–8 hours or high for 3–4 hours before blending.
- Store leftovers in airtight containers in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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