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4.70 from 92 votes

Easy Butternut Squash Soup

Recipe from Two Peas and Their Pod

This easy, creamy butternut squash soup is made in the Instant Pot and is the perfect healthy meal for fall! You can also make it on the stove top or in the slow cooker.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Cuisine: American
Keyword: butternut squash
Servings: 6
Calories: 159kcal

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
  • 1/4 teaspoon ground cinnamon
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 teaspoon kosher salt
  • 1/4 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.

Notes

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.
Store leftover soup in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. 

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