Easy Butternut Squash Soup

This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It is great for lunch, dinner, or for Thanksgiving.

Easy Butternut Squash Soup in bowl with thyme

Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little too comforting, if you know what I mean. Our family loves making chicken pot pie, lasagna, chicken and dumplings, and spaghetti and meatballs, but we also love lighter comfort food like this Easy Butternut Squash Soup.

When this healthy soup is on the menu, it is always a good day at our house. We all love this comforting soup! And the best part? It is made in the Instant Pot so it can be made in no time!

Instant Pot Butternut Squash Soup

Easy Butternut Squash Soup

This butternut squash soup recipe is beyond easy because it is made in the Instant Pot. You guys have been asking for more Instant Pot recipes and you are going to LOVE this one because it is super simple. The Instant Pot cooks the butternut squash in no time. If you don’t have an Instant Pot, you might want to consider getting one. It is a lifesaver for making quick and easy recipes, like this soup!

You can sauté the onion, carrot, celery, and garlic right in the Instant Pot. Next, you add in the chopped butternut squash (pro tip, you can buy pre-cut butternut squash at the store to save even more time), vegetable broth, apple, cinnamon, herbs, salt, and pepper. Put the lid on and let the Instant Pot work it’s magic! It’s that easy!

When the soup is done cooking, I like to puree the soup right in the Instant Pot with an immersion blender. We use our immersion blender all of the time, especially for soups! It is one of my favorite kitchen appliances.

If you don’t have an immersion blender, you can let the soup cool for a bit and transfer to a regular blender to blend.

Stove Top or Slow Cooker

If you don’t have an Instant Pot, you can make this soup on the stove top in a large pot or in the slow cooker.

For the stove top, in a large pot, heat the olive oil over medium high heat and cook the veggies until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.

Reduce the heat to low and cook for 20 to 30 minutes or until the butternut squash is soft. Puree the soup in the pot, using an immersion blender or transfer to a blender to puree.

For the slow cooker, add all of the ingredients to the slow cooker and cook on low for 6 to 8 hours and on high for 3 to 4 hours. Blend with an immersion blender or blender.

Healthy Butternut Squash Soup

This soup is vegan, vegetarian, and gluten-free, but you will never know it because it is SO creamy and delicious. There is no cream or butter in this soup, the butternut squash is thick and creamy on it’s own!

A bowl of this soup will warm you up and fill you up! The tart green apple adds a nice balance to the sweet butternut squash. The fresh thyme, rosemary, cinnamon, and pinch of nutmeg give the soup lots of flavor.

Soup Toppings

The soup is good plain, but it is always fun to add toppings, especially if you are serving to guests. It makes the soup feel more fancy:)

You can garnish the bowls of soup with:

Serving Suggestions

This easy butternut squash soup is great for lunch or dinner. It always hits the spot!

The following dishes also go great with a warm, satisfying bowl of butternut squash soup.

How to Store

Let the soup cool to room temperature and then transfer it to an airtight container. Store in the refrigerator for up to 5 days. Reheat in the microwave or on the stove top.

The soup also freezes beautifully. Pour the cooled soup into a freezer container or freezer bag and freeze for up to 3 months.

More Soup Recipes

Easy Butternut Squash Soup in bowls

Easy Butternut Squash Soup

This easy butternut squash soup is made in the Instant Pot and is the perfect healthy meal for fall!
4.72 from 7 votes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 3 cloves of garlic, minced
  • 3 lbs peeled chopped butternut squash (about 1 medium sized squash)
  • 3 cups vegetable broth
  • 1 green apple, peeled, cored, and chopped
  • ¼ teaspoon ground cinnamon
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Pinch of 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.

Nutrition

Calories: 159kcal, Carbohydrates: 36g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Sodium: 876mg, Potassium: 896mg, Fiber: 6g, Sugar: 10g, Vitamin A: 26074IU, Vitamin C: 51mg, Calcium: 121mg, Iron: 2mg
Keywords gluten free, vegan

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. If you don’t have an instant pot, how long would you suggest cooking (at medium or bring to a boil then simmer a long time?!?) on the range after sauteeing? Thanks, Maria! 

    1. 4 stars
      Thanks for the recipe. Just a note for anyone giving it a go. Suggest a pinch of pepper, you can always add more to taste later. We added the half teaspoon and found it overpowering.

  2. This soup is amazing. I didn’t want to break out my instant pot (my husband got me the 8-quart one and it’s HUGE) so
    I just simmered the ingredients on the stove for about 30 minutes (until the squash and apple easily broke apart). I also didn’t have any vegetable stock on hand so I used chicken stock instead and a pink lady apple instead of a granny smith one. I’m only angry that I didn’t make a double batch. SO good!

  3. I’m going to make this as an appetizer for TG. Warm, delicious, and healthy.  I’ll get my instant pot this weekend. Dumb question. Which size should I purchase? The small one is too small. Big one looks huge-ummm any recommendations? 🙂

  4. 5 stars
    This was delicious! I made it exactly as you said. Had it tonight with a kale, cabbage, frisee mix salad. Perfect! And healthy too! Even my husband, who is never thrilled when I make vegetarian meals, loved it too! Easy too, and fast.
    Thank you.

  5. I would love to try the soup but I don’t own an Instant Pot.
    Do you have instructions for a crock pot or for the stove top?
    Thank you

  6. 5 stars
    Thank you for this recipe, this soup was really good. I halved the recipe and kept the cook time the same. Turned out perfectly.

  7. For some reason I couldn’t give a five star rating. First cooking project with my new instant pot. Wonderful soup! This recipe is a keeper!

  8. 5 stars
    This recipe is so yummy! I’ve already made it twice and the second time I doubled the recipe. Very easy to make just a bit time consuming chopping everything. The first time I used a potato masher so it was a tad bit chunky but still so delicious. The second time I emulsified it so it was creamy smooth. I liked it either way. Thanks for this wonderful recipe!!