Butternut Squash and Apple Soup is smooth, velvety deliciousness in a bowl! It will warm your tummy and soothe your spirit.
It had been a long, cold winter. Well, that my be a little melodramatic. It hadn’t actually been any longer than our usual winters, and I had been fortunate enough to escape the first couple of weeks that were really nasty by being at my daughter’s place in the States. So, I suppose I shouldn’t complain. It was more that I hadn’t really gone beyond our small town in several weeks. I hadn’t been out to eat. I don’t mind cooking for ourselves. In fact, I mostly enjoy it. Otherwise, we wouldn’t have this blog. It’s just that I had been cooped up in the kitchen too long, and I needed a break. Finally, one weekend in mid March we went away to attend to a family matter. We were to be eating out all weekend.
Saturday evening took us to the Dam Pub in Thornbury. We had been there a few times before, and knew that the cozy atmosphere of dark woods was just what we were craving on a chilly winter evening. We’re not drinkers, but the food at the pub is amazing! In fact, a couple of their dishes have been featured on You Gotta Eat Here!
Butternut Squash Apple soup was one of the daily specials, and I was delighted to learn that it was gluten free. The warm satiny cream definitely hit the spot! I don’t remember much about what I ate after it, but that soup will go down as a favourite memory.
Of course, I wanted to recreate the soup, so I could repeat the experience at home. After a few attempts, this is my version. I also happened to pick up an Instant Pot that weekend. (I know, I’m very late to the game!) I’ve been playing around with it and am giving you directions to make this soup in one if you have it. If not, no worries! The old pot-on-the-stove method still works!
Butternut squash is high in fiber, potassium, and Vitamin B6. If you’re not keen on peeling and cutting it up, you can buy frozen butternut squash perfect for popping into this soup!
If you do cut up a fresh butternut squash, you’ll have some seeds you can use. Yes, you can roast butternut squash seeds. They taste great!
Scoop the seeds out of the centre of the squash. Rinse off the gunk and debris. Spread them out on a foil-lined baking sheet, and bake in preheated 275 F oven for 15 minutes.
Note on Bone Broth
I tested this recipe with my homemade bone broth. You could use stock from beef, poultry, or vegetables. You might need to adjust the amount of salt in your soup according to the level of seasoning in the broth you use.
EQUIPMENT AND SUPPLIES FOR THIS RECIPE
The Instant Pot I Use
- 4 cups butternut squash cubes
- 1 medium yellow cooking onion, diced
- 1 tablespoon coconut oil
- 1 cup apple juice
- 1 cup broth
- 1/2 teaspoon sea salt, vary according to seasoning in your broth
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- Melt coconut oil over medium heat in a large pan. Saute onion until soft. Add squash and remaining ingredients. Bring to a boil. Simmer until squash is tender.
- INSTANT POT INTRUCTIONS: Set Instant Pot to Saute. Melt coconut oil. Add onion, and saute 3 minutes. Add remaining ingredients. Pressure Cook for 10 minutes. Quick Release the steam.
- Puree the soup either with an immersion blender or by carefully transferring it in small batches to an upright blender. Be careful when handling the hot liquid!
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