Fall is here friends and that means lots of soup and seasonal vegetables- like butternut squash! My mom has always made butternut squash soup in the fall and winter. She shared her recipe with me and I doctored it up a bit. She typically adds a little maple syrup to her recipe, which I omitted and substituted a granny smith apple. I also added a little coconut milk to make it a bit creamier, but it is totally optional. The blended squash makes it creamy with or without the coconut milk. I make mine in my Instant Pot but this recipe can be modified to be make in a slow cooker or on the stove top by increasing the amount of broth. Enjoy!
Butternut Squash Soup
Makes 8-10 cups depending on squash size
1 medium butternut squash, peeled, seeded, and chopped into large chunks (I recommend microwaving before attempting this!)
1 carrot peeled and roughly chopped
1 granny smith apple, peeled, cored, and sliced
1 large onion, quartered
3-4 fresh sage leaves or 2 springs fresh thyme
2 cups broth of choice
1/2 C canned coconut milk (optional)
Pinch of cinnamon
Pinch of cumin
Pinch of nutmeg
Pinch of all spice
Salt and pepper to taste
1. Combine all ingredients in Instant Pot, set to high pressure for 10 minutes, use quick pressure release method.
2. Using an immersion blender, puree all ingredients in Instant Pot until smooth. Taste and season with additional salt and pepper if desired. You can also use a blender, adding in batches. Be sure your blender is heat safe and be careful!!!
Note: If you are going to make this recipe in your slow cooker or on your stove top, increase broth to 4 cups and cook until vegetables are soft.