Butternut Squash Soup

Butternut squash soup is a comforting meal that will leave you feeling satisfied. Full of veggies and fruit, your body will thank you for this nourishing soup!

I am going, to be honest with you. I haven't always been the biggest fan of butternut squash. But now I think it's just because I never had it cooked right. Kinda like if you have had badly cooked Brussels - yuck! You become not a fan until you have something that knocks your socks off and changes your mind.

BUT this butternut squash soup is a mind and game changer!

My mom made this soup for us a while ago and it has been a favorite of mine ever since. I don't even remember why we were at the house, but she had put a pot of this soup on the stove for the afternoon and the heavenly smell got me at first.

I was in love with the first bite. Creamy and filling but not heavy. A touch of spice and a hint of sweetness that left me wondering.....' what is in this soup".

Just a couple of ingredients and a lot of love is all you need!

Ingredients Needed

• Olive Oil
• Onion
• Garlic
• Butternut Squash
• Apple
• Chicken Broth
• Salt
• Pepper
• White Pepper
• Nutmeg
• Sage
• Cream - optional

How To Make

1. Place a large pot on the stove and add the olive oil and diced onion. Turn on medium heat and cook for 4-5 minutes until soft and translucent.
2. Add in your minced garlic and cook for 2 minutes. While that is cooking peel, de-seed, and dice the butternut squash and dice the apple.
3. Next, add in your chicken broth, squash, and apple. Place the lid on the pot and cook for 30 minutes or until the squash is fork-tender.
4. Once the squash is tender, carefully scoop out the squash and apples with some broth and add to a blender. Be careful since this will be very hot. Blend on high for 60- seconds to puree the liquid until smooth. You can also use an immersion blender if you have one.
5. Add back into the pot and add your spices and a splash of cream if desired.
6. Spoon out into bowls and top with croutons, olive oil, freshly chopped chives, salt, and pepper if desired. 

How to Make in the Instant Pot

1. Turn on the saute function and add the olive oil and diced onion. Cook for 4-5 minutes until soft and translucent.
2. Add in your minced garlic, stir, and turn the saute function off.
3. Peel, de-seed, and dice the butternut squash and dice the apple.
4. Next, add in your chicken broth, squash, and apple. Place the lid on the pot and set the custom pressure on the soup function for 10 minutes.
5. Manually release the steam valve to release the pressure.
6. Open the lid, and carefully scoop out the squash and apples with some broth and add to a blender. Be careful since this will be very hot. Blend on high for 60- seconds to puree the liquid until smooth. You can also use an immersion blender if you have one.
7. Add back into the pot and add your spices and a splash of cream if desired.

How to Make in a Slow Cooker

1. Add in the olive oil, onion, garlic, chicken stock, butternut squash, and apple to a slow cooker.
2. Cover with lid and cook on high for 3-4 hours or low for 6-8 (or until the squash is tender).
3. Once the squash is tender, carefully scoop out the squash and apples with some broth and add to a blender. Be careful since this will be very hot. Blend on high for 60- seconds to puree the liquid until smooth. You can also use an immersion blender if you have one.
4. Add back into the pot and add your spices and a splash of cream if desired.

What to Serve With

I love topping our soup with a drizzle of good olive oil, a sprinkle of flaked sea salt, and freshly cracked black pepper. Some freshly minced chives and a sprinkle of parm is always a good idea too! And if I am feeling really bad I will add some homemade sourdough crouton to just send the goodness over the edge!

You can serve this alongside a side salad such as a Kale Caesar salad or a simple leafy green salad with a simple lemon vinaigrette.

Or even serve as a soup and sandwich combo for lunch. A Club Sandwich, Chicken Salad, or a veggie Caprese sandwich would all pair perfectly with this!

How to Freeze

1. Let the soup cool completely. Place in a freezer-safe ziptop bag and seal tight. Lay on a baking sheet flat and place in the freezer. Once frozen store however desired in your freezer. Will last for up to 6 months. If you use a chamber vacuum sealer to store it can be frozen for up to 2 years.
2. To reheat – place the frozen bag in the fridge for 24 hours to thaw. Place in a large pot and put over medium heat on the stove until warmed.

More Soup Recipes

• Instant Pot White Chicken Chili
• Instant Pot Chicken Noodle Soup 
• Chili Con Carne
• Instant Pot Potato Soup
• Easy Southwestern Chicken Soup
• Rustic Tortellini Soup with Italian Sausage and Kale
• Italian Wedding Soup

Recipe

Butternut Squash Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Heather Bilyeu
• Total Time: 50 minutes
• Yield: 8
• Diet: Gluten Free

Print Recipe

Save Recipe Recipe Saved

Description

Butternut squash soup is a comforting meal that will leave you feeling satisfied. Full of veggies and fruit, your body will thank you for this nourishing soup!

---

Ingredients

• 1 Onion
• 3 Cloves of Garlic
• 1 Large Butternut Squash
• 1 Medium Sized Apple (preferably Granny Smith or Honey Crisp - but any sweet and tangy apple will do)
• 32 Ounces Chicken Broth
• 1 Teaspoon Salt
• ½ Teaspoon White Pepper
• ¼ Teaspoon Pepper
• ⅛ Teaspoon Nutmeg
• ⅛ Teaspoon Sage
• Cream - optional

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place a large pot on the stove and add the olive oil and diced onion. Turn on medium heat and cook for 4-5 minutes until soft and translucent.
2. Add in your minced garlic and cook for 2 minutes. While that is cooking peel, de-seed, and dice the butternut squash and dice the apple.
3. Next, add in your chicken broth, squash, and apple. Place the lid on the pot and cook for 30 minutes or until the squash is fork-tender.
4. Once the squash is tender, carefully scoop out the squash and apples with some broth and add to a blender. Be careful since this will be very hot. Blend on high for 60- seconds to puree the liquid until smooth. You can also use an immersion blender if you have one.
5. Add back into the pot and add your spices and a splash of cream if desired.
6. Spoon out into bowls and top with croutons, olive oil, freshly chopped chives, salt, and pepper if desired. 

How to Make in the Instant Pot

1. Turn on the saute function and add the olive oil and diced onion. Cook for 4-5 minutes until soft and translucent.
2. Add in your minced garlic, stir, and turn the saute function off.
3. Peel, de-seed, and dice the butternut squash and dice the apple.
4. Next, add in your chicken broth, squash, and apple. Place the lid on the pot and set the custom pressure on the soup function for 10 minutes.
5. Manually release the steam valve to release the pressure.
6. Open the lid, and carefully scoop out the squash and apples with some broth and add to a blender. Be careful since this will be very hot. Blend on high for 60- seconds to puree the liquid until smooth. You can also use an immersion blender if you have one.
7. Add back into the pot and add your spices and a splash of cream if desired.

How to Make in a Slow Cooker

1. Add in the olive oil, onion, garlic, chicken stock, butternut squash, and apple to a slow cooker.
2. Cover with lid and cook on high for 3-4 hours or low for 6-8 (or until the squash is tender).
3. Once the squash is tender, carefully scoop out the squash and apples with some broth and add to a blender. Be careful since this will be very hot. Blend on high for 60- seconds to puree the liquid until smooth. You can also use an immersion blender if you have one.
4. Add back into the pot and add your spices and a splash of cream if desired.

Notes

How to Freeze

1. Let the soup cool completely. Place in a freezer-safe ziptop bag and seal tight. Lay on a baking sheet flat and place in the freezer. Once frozen store however desired in your freezer. Will last for up to 6 months. If you use a chamber vacuum sealer to store it can be frozen for up to 2 years.
2. To reheat – place the frozen bag in the fridge for 24 hours to thaw. Place in a large pot and put over medium heat on the stove until warmed.

• Prep Time: 20 minutes
• Cook Time: 30 Minutes
• Category: Dinner - Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 72
• Sugar: 4.9 g
• Sodium: 328.7 mg
• Fat: 0.8 g
• Carbohydrates: 15 g
• Fiber: 2.4 g
• Protein: 3.3 g
• Cholesterol: 0 mg

Recipe Card powered by

The post Butternut Squash Soup appeared first on Fueling a Southern Soul.