4.7 from 288 votes
Easy Butternut Squash Soup
This Easy Butternut Squash Soup uses roasted vegetables, fresh apple, and herbs slow-cooked then pureed to create a creamy, flavorful winter soup. The combination of butternut squash and apple adds natural sweetness balanced by savory onion, celery, and carrot. The soup’s texture is smooth and velvety after pureeing, with warming spices like cinnamon and nutmeg adding subtle depth. Its richness and comfort make it ideal for fall and winter meals.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
Calories:
159 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
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.