gimmesomeoven4.8
Butternut Squash Soup
My all-time favorite Butternut Squash Soup recipe! It's super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious. Stovetop, Crock-Pot and Instant Pot instructions included below.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●slow cooker
- ●pot
📝 Preparation Steps
1
Stovetop Butternut Squash Soup:
2
Sauté the onion and garlic. Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for ⏱️ 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant.
garlic (peeled and minced)4 clovesolive oil1 tablespoonmedium (about 3 pound*) butternut squash1
3
Simmer: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Continue cooking until the soup reaches a simmer. Then cover, reduce heat to medium-low, and simmer for ⏱️ 20-30 minutes until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk.
vegetable broth2 cupscarrot (peeled and roughly chopped)1medium (about 3 pound*) butternut squash1
4
Purée: Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)
5
Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!
6
Slow Cooker Butternut Squash Soup:
7
Slow cook: Add the oil (optional), onion, garlic, vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg to a small (3-quart) slow cooker or large (6-quart) slow cooker. Toss briefly to combine. Cook for ⏱️ 4-6 hours on low, or ⏱️ 2-3 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
garlic (peeled and minced)4 clovesvegetable broth2 cupscarrot (peeled and roughly chopped)1
8
Purée: Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)
9
Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!
10
Instant Pot Butternut Squash Soup:
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Sauté the onion and garlic: Press the "Sauté" button on an Instant Pot. Heat the olive oil. Add the onion and sauté for ⏱️ 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant.
garlic (peeled and minced)4 clovesolive oil1 tablespoon
12
Pressure cook: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon, nutmeg, and toss briefly to combine. Close lid securely and set vent to “Sealing”. Pressure cook on high for ⏱️ 8 minutes, followed by a quick release. Remove and discard the sage. Stir in the coconut milk.
vegetable broth2 cupscarrot (peeled and roughly chopped)1
13
Purée: Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)
14
Season and serve: Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!
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