Course: Soups

This butternut squash soup is seriously autumn in a bowl! Between the butternut squash, apples, and pinch of nutmeg, if this doesn’t scream FALL to you, then I don’t know how to help you! I’m kidding. Kinda 😉

But seriously, if you are in love with cool, crisp air and turning leaves and everything pumpkin and apples, this soup was created with you in mind! (And we should probably be best friends!)

I actually threw this butternut squash soup together on a whim and somehow nailed it on the first try. I jotted down the details of how I did it and tucked it away because life happened and other things started taking priority. But I feel like this is the perfect time of year to let this soup take the spotlight so here it is for you to try, too.

If you have an instant pot, this soup will be super simple. If not, you can definitely make it on the stove top or crockpot as well. As long as all the fruit and veggies are soft, you can blend it up the same way I do and have yourself a warm, cozy bowl of comfort during these next few cold months.

The Recipe

First, I like to heat up my instant pot to help it come to temperature a little faster. Press the saute button to begin warming up the instant pot.

Next, you will want to peel and chop the butternut squash, sweet potatoes, and onion. Add these veggies to the instant pot. Add in the chopped apple (I didn’t peel mine), garlic, ground ginger, nutmeg, coconut milk, and broth.

Once everything is added to the instant pot, cancel the saute setting and change the setting to soups/stews. Adjust the time to 10 minutes and let it do it’s thing. Once it’s done, you can quick release the pressure.

At this point, you’ll want to let it cool a little bit to make it a little safer to work with. I used an immersion blender (like this one) to blend it up until smooth. If you don’t have an immersion blender, you can use a regular blender, too. Kind in mind you might need to do batches to avoid overflow.

Once it’s smooth and creamy you can serve it up and slurp it down! I love it served with fresh, crunchy bread or a gooey grilled cheese sandwich. Heck, cornbread would even be amazing!

Dietary Needs

After making this soup, I realized not only does it taste out of this world, it’s actually really healthy, too! If you use vegetable broth, it would be great for a vegetarian or vegan diet. If made as is, this recipe is Paleo, Whole30, dairy free, and gluten free! Winning!