The snow is finally sticking to the ground and I’ve been craving soup! Fall and wintertime is the perfect season for a warm bowl of soup. We’ve been trying a few new recipes and making some of our usual go-tos lately. One of my favorite soups has been Butternut Squash Soup.
We made up a fresh batch of it this week so I wanted to share this amazing recipe with you! It makes quite a bit and so it’s nice to have leftovers.
This soup is soup-er flavorful. (sorry couldn’t resist!) But seriously! The flavor hits the spot every time. It’s savory and perfect for any occasion. I particularly love pairing it with a good, warm bread bowl or these easy delicious dinner rolls.
This particular butternut squash soup recipe is an Instapot recipe, but you can pretty much do everything the same way just in a slow cooker. Cooking it for 6-8 hours on low or 3-4 on high.
And honestly, this is probably one of my favorite Instapot recipes! I highly recommend it. Plus, Instapots just make homemade soups quick and easy if your short on time!
Simply cut up the veggies, throw in the vegetable stock, and toss together with the rest of the ingredients. Hit manual, change to high pressure, and cook for 8 minutes. Yup. You heard that right. Just 8 minutes!!
It’s seriously brilliant.
It does take a bit to come up to pressure, but then your actual cook time is just 8 minutes. When the alarm goes off, release the vent til the pressure valve drops.
Stir in your coconut milk. Then in two batches, puree the soften veggies til smooth in a blender. Taste and adjust with desired seasonings.
Serve and enjoy this perfect soup for a cold day!
Looking for more recipes? Try these!
Butternut Squash Soup recipe below!
Homemade Cafe Rio Sweet Pork Barbacoa
Creamy Tomatillo Ranch Dressing
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Servings |
people
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- 2 cups vegetable stock
- 1 tbsp minced garlic
- 2 carrots diced
- 1 granny smith apple quartered, diced
- 1 butternut squash peeled, seeded, diced
- 1 yellow onion diced
- 1/2 tsp salt
- 1/8 tsp cayenne
- 1 dash nutmeg
- 1 dash cinnamon
- 1/2 cup coconut milk canned, unsweetened
- paprika *garnish
- extra coconut milk *garnish
Ingredients
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- Add vegetable stock, garlic, carrot, apple, butternut squash, onion, salt, cayenne, nutmeg, and cinnamon to an Instant Pot. Toss ingredients to combine. Close lid and make sure vent is set to seal.
- Hit manual. Make sure it's on high pressure. Then adjust time with the +/- to 8 minutes. Cook. Release the vent til valve drops.
- Remove lid. Stir in coconut milk.
- In two batches, puree the soften veggies til smooth in a blender. Taste and adjust with desired seasonings.
- Garnish. Enjoy!
