Butternut squash soup is like a warm hug on a chilly day, wrapping you in its velvety texture and comforting flavors. This delightful bowl of goodness bursts with the natural sweetness of roasted squash, balanced by a hint of spice and creamy undertones.
As autumn rolls in, the vibrant orange of butternut squash signals the season of cozy meals and gatherings. This recipe is special because it highlights simple ingredients like garlic, onion, and fresh herbs, transforming them into a luscious, satisfying, and nourishing soup.
Roasting the squash deepens its flavor, creating an inviting aroma that fills your kitchen. Serve it with a drizzle of olive oil or a sprinkle of crunchy nuts for an extra touch. As the leaves begin to change and the air turns crisp, there’s no better time to enjoy this seasonal favorite.
Why I Love This Recipe?
- This soup comes together quickly, perfect for weeknight dinners or meal prep.
- Packed with nutrients, it feels indulgent while still being wholesome.
- You can easily customize it with different spices or toppings based on your taste.
- It reheats beautifully, making it a perfect choice for lunch or quick dinners.
Butternut Squash Soup Recipe
Ingredients
- 1 tbsp Olive oil
- 1 medium Yellow onion chopped
- 1 Large carrot chopped
- 1 Celery rib chopped
- 3 cloves of Garlic minced
- 3 lbs peeled and chopped butternut squash about 1 medium-sized squash
- 3 cups Vegetable broth
- 1 Green apple peeled, cored, and chopped
- 1/4 tsp Ground cinnamon
- 1 Sprig fresh thyme
- 1 sprig fresh Rosemary
- 1 tsp Kosher salt
- 1/4 tsp Black pepper
- Pinch of nutmeg optional
Instructions
Sauté the Vegetables:
- On your Instant Pot, select Sauté. Add 1 tablespoon olive oil and sauté 1 medium yellow onion, 1 large carrot, 1 celery rib, and 3 cloves of garlic until soft, about 3 to 5 minutes.
Add Remaining Ingredients:
- Add 3 cups vegetable broth, 3 lbs peeled and chopped butternut squash (about 1 medium-sized squash), 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, and a pinch of nutmeg (optional).
Cook the Soup:
- Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and then do a quick release of the pressure.
Blend the Soup:
- Use an immersion blender in the Instant Pot to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend until smooth.
- Ladle the soup into bowls and serve warm.
Notes
- Choose Ripe Squash: Look for a firm, heavy butternut squash with a smooth skin. The more orange the flesh, the sweeter the soup will be.
- Customize the Flavors: Feel free to add spices like cumin or curry powder for a different flavor profile, or include a splash of coconut milk for creaminess.
- Make Ahead: This soup freezes well! Prepare a big batch, cool it completely, and store in airtight containers for up to 3 months. Just reheat when you’re ready to enjoy!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 33g |
| Protein | 4g |
| Sodium | 876mg |
| Potassium | 896mg |
| Calcium | 120mg |
