ย
ย
It’s soup season, friends!ย Even if the temperature hit 83 today in sunny California, you can bet I’m still making & freezing all the soups to enjoy now that fall is here and baby is on his way!
ย
I love how easy soups are, and how versatile!ย I almost always eat them differently when I serve them up as leftovers- especially with this Butternut Squash version!
ย
Whether it’s crumbled bacon, chopped chicken apple sausage, or a handful of toasted almonds & green onions, garnishing soups is my favorite way to switch things up and reinvent my leftover meals.
ย
This soup is perfect for fall, and would make a delicious course at Thanksgiving if your family does soup!ย It has a thick, creamy texture and all the right sweet, nutty flavors to pair perfectly with your turkey and sides.
ย
Personally, I’ve been making this and freezing it for later!ย I love how it’s frozen for me so far- so next batch will be put on hold for when baby arrives and I’m looking for some drinkable food that’s easy to ingest with one hand!ย ย
ย
ย
I love to load this up with bone broth for the added protein & nutrients, and you could even add a few scoops of collagen to it- it will dissolve easily and you’ll never know it’s there!
ย
This recipe was designed for the Instant Pot, but of course I’ve got you covered with stovetop & slow cooker directions too.ย ๐ย Read on to the bottom of the post for all the details, and enjoy this festive bowl!
ย
ย
ย
Instant Pot Butternut Squash Soup | PALEO, Whole30
Servings: 6
Calories: 101kcal
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- 2 cups chicken broth
- 1 medium butternut squash, peeled & diced
- 1 medium apple, cored & diced
- 1 small white onion diced
- 2 celery stalk, diced
- 4 cloves minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp sage
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- pinch cayenne, or to taste
- 1/2 cup coconut milk*
Option garnishes: extra coconut milk, sliced & toasted almonds, sliced green onion, crumbled bacon
Instructions
Instant Pot Directions
- Add the broth, squash, apple, onion, celery, and garlic to the Instant Pot.ย Season with salt, pepper, sage, cinnamon, nutmeg, and cayenne, and give it a good stir.
- Close the lid and set the vent to "sealing".ย Set the Instant Pot to Pressure cooking mode on High (manual) for 8 minutes.
- When the timer goes off, hit cancel and carefully turn the vent to "venting" for a quick release.ย Wait until the steam has released and the valve has dropped, then remove the lid.
- Stir in the coconut milk, then use an immersion blender to puree the soup until smooth.*
- Add more salt & pepper if needed, and serve hot with your choice of garnish.ย Enjoy!
Slow Cooker Directions
- Add the broth, squash, apple, onion, celery, and garlic to a slow cooker.ย Season with salt, pepper, sage, cinnamon, nutmeg, and cayenne, and give it a good stir.
- Set the slow cooker to cook on "low" for 6 hours.
- Once finished, stir in the coconut milk, then use an immersion blender to puree the soup until smooth.*
- Add more salt & pepper if needed, and serve hot with your choice of garnish.ย Enjoy!
Stovetop Directions
- Melt a tablespoon of cooking fat in a large pot over medium heat.ย Add the squash, apple, onion, celery, and garlic.ย Sautรฉ until the onions are almost translucent.
- Season with salt, pepper, sage, cinnamon, nutmeg, and cayenne, and stir in the broth.
- Bring the mixture to a simmer, then cover.ย Continue to simmer covered on "low" for 25 minutes or until the vegetables are fully cooked and soft.
- Stir in the coconut milk, then use an immersion blender to puree the soup until smooth.*
- Add more salt & pepper if needed, and serve hot with your choice of garnish.ย Enjoy!
Notes
- You can also use a 2 lb package of pre-cubed butternut squash to make this easier!ย We find ours at Trader Joe’s or Costco typically.
- For the apple, I like to use Granny Smith or Honeycrisp for the best flavor.ย ย
- The coconut milk adds creaminess to the soup, not a coconut flavor.ย You can use canned or carton- whatever you have on hand.ย I like this one that has just coconut & water and is found on Amazon.
- If you don’t have an immersion blender, you can use any type of blender-ย just blend the soup in batches until smooth.
- FREEZER TIPS:ย this soup works great in the freezer!ย I like to cool it completely, then pour into mason jars to freeze (just leave a little room for expansion at the top of the jar).ย You can also do this in a muffin tin to have small portions to reheat!
Nutrition
Calories: 101kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 502mg | Fiber: 4g | Sugar: 7g | Iron: 1mg
2 Comments
Miranda
October 27, 2020 at 5:09 pmThis is DELICIOUS!!!! Made it last night for my food allergy babe, and will be making it again. ๐๐ป I added some ground up Italian sausage and itโs SO GOOD. Thanks for this, Jessie!
Annia G
November 4, 2021 at 7:37 pmSooo delicious. I didn’t have celery on hand and it still turned out great!!