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butternut squash soup in a bowl with croutons and chives in it. Croutons, chives, a gold spoon, and a salt container next to the bowl.

Butternut Squash Soup


  • Author: Heather
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Diet: Gluten Free

Description

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


Ingredients

Scale
  • 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
  • 1/2 Teaspoon White Pepper
  • 1/4 Teaspoon Pepper
  • 1/8 Teaspoon Nutmeg
  • 1/8 Teaspoon Sage
  • Cream - optional

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.

Use the code “SOUTHERNSOUL” for 10% off any Vesta Precision vacuum sealers and bags (affiliate code)

  • 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

Keywords: Butternut Squash Soup

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