Butternut Squash Soup is smooth, velvety deliciousness in a bowl! Combining the autumn flavours of butternut squash, apple, and onion, it will warm your tummy and soothe your spirit. Make it easily by adding four main ingredients and some spices to your Instant Pot. You'll have hot, yummy soup in under 30 minutes!
I like to make this soup often because it's so tasty and simple to make. Like Tomato Soup and Roasted Sweet Potato Soup, it's not only gluten free but also dairy free. The creaminess comes from the butternut squash. In fact, this is easily a vegan recipe if you make it with vegetable broth.
What You'll Need
- Butternut Squash - This is a winter squash that tastes similar to pumpkin. If you're not keen on peeling and cutting it up, you can buy frozen butternut squash perfect for popping into this soup. However, with a little practice, you can cut up a half raw squash and prepare this recipe in 10 minutes.
- Broth - I like to use my homemade bone broth for great flavour. Use vegetable broth if you want your soup to be vegan. You might need to adjust the amount of salt in your soup according to the level of seasoning in the broth you use.
- Apple Juice - Sweet apple cider is a good option, too.
How do you make butternut squash soup from scratch?
How to Cut and Peel a Butternut Squash
This method might seem fiddly until you try it. I really think that it's the quickest, easiest way to cut away the tough outer skin. I think I got the idea from Elaine, who writes Flavour & Savour. She has lots of great kitchen tips as well as good gluten free recipes over there.
- Cut the squash in half lengthwise.
- Cut each half into long thin wedges.
- Scoop out the seedy part in the centre.
- Chopping toward a cutting board with a sharp chef's knife, cut off the skin.
- Cut up the flesh into chunks as desired.
How to Make the Soup
Saute diced onions in hot oil in the Instant Pot or in a saucepan on the stovetop.
Add all of the remaining ingredients to the pot.
Pressure cook for 10 minutes, or cook on stovetop until squash is soft.
Puree the soup with a hand-held immersion blender or carefully, in batches, in an upright blender.
Serve your Instant Pot Butternut Squash Soup warm.
If you cut up a fresh butternut squash, you'll have some seeds you can roast for great flavour.
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.
Butternut squash soup freezes well. Pour it into an airtight container, leaving some room for expansion, and freeze it for 3 or 4 months.
This butternut soup is gluten free. The thing you need to watch out for is processed broth or soup stock. If you buy broth or stock, examine the label carefully for any sign of gluten. My gluten list tells you what to look for. The safest thing to do is to buy only soup that is labeled gluten free.
What to Eat with Butternut Squash Soup
Instant Pot Butternut Squash Soup with Apple
- Chef Knife
- Instant Pot
- Immersion Blender
- 4 cups (500 g) butternut squash cubes (about ½ an average squash)
- 1 medium yellow cooking onion diced
- 1 tablespoon (15 ml) coconut oil
- 1 cup (250 ml) apple juice
- 1 cup (250 ml) bone broth (Use vegetable broth for vegan.)
- ½ teaspoon (3 g) sea salt vary according to seasoning in your broth
- ¼ teaspoon (0.58 g) ground black pepper
- ⅛ teaspoon (0.3 g) ground nutmeg
- ⅛ teaspoon (0.25 g) ground ginger
- ⅛ teaspoon (0.3 g) 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!
- Peeling butternut squash is easiest if you first cut it into long, thin wedges. Then, laying wedges on their sides on a cutting board, cut away the skin with a sharp chef's knife aimed down toward the cutting board.
- Leftover butternut squash will keep nicely sealed in an airtight container in the refrigerator for a few days or in the freezer for a few months. Be sure to leave some room in the container for expansion if you're freezing it.