Butternut squash soup belongs right alongside cozy slippers, fluffy throws, and warm spiced apple cider. When the days get shorter and supper calls for something comforting, a steaming bowl hits the spot!
This easy Instant Pot butternut squash soup combines sweet, nutty squash with a tart apple, sage, and just a hint of cinnamon and nutmeg. Blend it smooth, add coconut milk or cream, and you've got a beautiful bowl of homemade goodness without spending all afternoon at the stove.
Serve it with some good bread for dunking, because leaving that last little bit in the bowl would be a shame!
Butternut squash has a bowling pin shape and grows on a vine. The wide portion is the blossom end, where the seeds are stored.
The outer skin is yellowish-tan, but the flesh is orange. It has a sweet, nutty taste. As it ripens, the flesh darkens to a deeper shade of orange and becomes even sweeter. It is a good source of fiber, vitamins C and A, magnesium, and potassium.
Butternut squash skin is notoriously tough, so you'll need a sturdy cutting board and a sharp knife to cube it for this soup. You can soften the squash a little by piercing it with a fork or knife tip in several places and microwaving it for about 2 minutes, but this step is optional.
Begin by cutting off both ends of one medium-sized butternut squash, then cut the squash in half at about the "waist." It's much easier to peel when cut into two smaller sections. Use a knife or a vegetable peeler to remove the tough skin.
You may find it easier to do with a wide, straight vegetable peeler than a swively peeler as you use for potatoes or carrots. Look in the kitchen section of your favorite retailer or find one online.
You'll also need to scoop out the seeds. Butternut squash makes it easy because all the seeds are conveniently stored in its little round belly.
Next, cut each quarter in half lengthwise, lay it flat side down, and cut it into about 1-inch cubes. Put the squash, onion, apple, garlic, carrot, sage, salt, pepper, spices, and vegetable broth into the Instant Pot. By all means, use fresh sage if you have some. Otherwise, dried is just fine.
Now add 2 cups of vegetable broth. My very favorite vegetable broth is made from Knorr Vegetable Flavor Base. Knorr makes vegetable bouillon in cubes and an 11-ounce jar of vegetable base; availability varies by store. It is my favorite. It is also available online. I use it often, not just in soups, but in dishes like my Easy Skillet Ham and Scalloped Potatoes.
Cook these ingredients on high pressure in your Instant Pot for 8minutes. Let the pressure drop naturally, add the coconut milk, and use an immersion blender to puree everything together. If you don't have an immersion blender, you can puree the soup in two batches in a regular blender or food processor. Do be careful, please. The soup will be hot!
If you are not a fan of coconut milk, feel free to substitute heavy cream. Season to taste, adding more salt or spices until it's just right for you! Serve up in a nice big bowl. If you like, add an extra swirl of coconut milk or cream for a garnish..
This creamy butternut squash soup tastes like fall in a bowl — smooth, naturally sweet, and gently spiced. It’s easy to make, freezer-friendly, and always a hit at the table.
Butternut squash is a nutritional powerhouse, and I have found many neighbors happily giving away some of their abundant squash harvest. Right now, they are plentiful, and prices are low. The sturdy butternut squash has a wonderful flavor- you can use it in place of pumpkin in many recipes, and it keeps for weeks!
A cozy, tasty soup that says welcome fall! Smooth, creamy, and vegan when made with coconut milk. You can also use heavy cream.
Please be careful if you use a blender to puree the soup, it will be HOT!
Pepitas make a perfect garnish for butternut squash soup, but garnish away with whatever you want! Fall is soup time, and there are so many wonderful soups to choose from! I love cooking once and eating two or even three times! Most soups get even better when reheated, don't you agree?
Do you have a favorite soup? Here are some of our family's favorites!
🥣 Easy Italian Sausage and White Bean Soup: This hearty, flavorful soup tastes like it simmered all day, but it's ready in 30 minutes, so it's perfect for a weeknight meal! Brimming with tasty sausage, creamy white beans, spinach, and tomatoes for a taste of Tuscany!
🥣 Instant Pot Beef Noodle Soup: Tender beef, celery, and carrots combine with noodles in a rich, hearty beef broth. Tastes like it simmered all day, but it's ready in about 90 minutes.
🥣 Split Pea and Ham Soup: Here is a recipe for a simple and hearty soup that's meaty enough to be a main dish entree. It tastes amazing, and it's loaded with protein and fiber. An excellent use for leftover ham!
🥣 Lasagna Soup: This soup tastes just like lasagna with none of the fuss. You can have it on the table in about an hour! Any night can be an Italian night!
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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