It’s soup season, friends!  Even if the temperature hit 83 today in sunny California, you can bet I’m still making & freezing all the soups to enjoy now that fall is here and baby is on his way!
 
I love how easy soups are, and how versatile!  I almost always eat them differently when I serve them up as leftovers- especially with this Butternut Squash version!
 
Whether it’s crumbled bacon, chopped chicken apple sausage, or a handful of toasted almonds & green onions, garnishing soups is my favorite way to switch things up and reinvent my leftover meals.
 
This soup is perfect for fall, and would make a delicious course at Thanksgiving if your family does soup!  It has a thick, creamy texture and all the right sweet, nutty flavors to pair perfectly with your turkey and sides.
 
Personally, I’ve been making this and freezing it for later!  I love how it’s frozen for me so far- so next batch will be put on hold for when baby arrives and I’m looking for some drinkable food that’s easy to ingest with one hand!  
 
 
I love to load this up with bone broth for the added protein & nutrients, and you could even add a few scoops of collagen to it- it will dissolve easily and you’ll never know it’s there!
 
This recipe was designed for the Instant Pot, but of course I’ve got you covered with stovetop & slow cooker directions too.  🙂  Read on to the bottom of the post for all the details, and enjoy this festive bowl!
 
 

 

Print Recipe
5 from 1 vote

Instant Pot Butternut Squash Soup | PALEO, Whole30

Servings: 6
Calories: 101kcal

Equipment

  • Instant Pot
  • Immersion Blender

Ingredients

  • 2 cups chicken broth
  • 1 medium butternut squash, peeled & diced
  • 1 medium apple, cored & diced
  • 1 small white onion diced
  • 2 celery stalk, diced
  • 4 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp sage
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch cayenne, or to taste
  • 1/2 cup coconut milk*

Option garnishes: extra coconut milk, sliced & toasted almonds, sliced green onion, crumbled bacon

    Instructions

    Instant Pot Directions

    • Add the broth, squash, apple, onion, celery, and garlic to the Instant Pot.  Season with salt, pepper, sage, cinnamon, nutmeg, and cayenne, and give it a good stir.
    • Close the lid and set the vent to "sealing".  Set the Instant Pot to Pressure cooking mode on High (manual) for 8 minutes.
    • When the timer goes off, hit cancel and carefully turn the vent to "venting" for a quick release.  Wait until the steam has released and the valve has dropped, then remove the lid.
    • Stir in the coconut milk, then use an immersion blender to puree the soup until smooth.*
    • Add more salt & pepper if needed, and serve hot with your choice of garnish.  Enjoy!

    Slow Cooker Directions

    • Add the broth, squash, apple, onion, celery, and garlic to a slow cooker.  Season with salt, pepper, sage, cinnamon, nutmeg, and cayenne, and give it a good stir.
    • Set the slow cooker to cook on "low" for 6 hours.
    • Once finished, stir in the coconut milk, then use an immersion blender to puree the soup until smooth.*
    • Add more salt & pepper if needed, and serve hot with your choice of garnish.  Enjoy!

    Stovetop Directions

    • Melt a tablespoon of cooking fat in a large pot over medium heat.  Add the squash, apple, onion, celery, and garlic.  Sauté until the onions are almost translucent.
    • Season with salt, pepper, sage, cinnamon, nutmeg, and cayenne, and stir in the broth.
    • Bring the mixture to a simmer, then cover.  Continue to simmer covered on "low" for 25 minutes or until the vegetables are fully cooked and soft.
    • Stir in the coconut milk, then use an immersion blender to puree the soup until smooth.*
    • Add more salt & pepper if needed, and serve hot with your choice of garnish.  Enjoy!

    Notes

    • You can also use a 2 lb package of pre-cubed butternut squash to make this easier!  We find ours at Trader Joe’s or Costco typically.
    • For the apple, I like to use Granny Smith or Honeycrisp for the best flavor.  
    • The coconut milk adds creaminess to the soup, not a coconut flavor.  You can use canned or carton- whatever you have on hand.  I like this one that has just coconut & water and is found on Amazon.
    • If you don’t have an immersion blender, you can use any type of blender-  just blend the soup in batches until smooth.
    • FREEZER TIPS:  this soup works great in the freezer!  I like to cool it completely, then pour into mason jars to freeze (just leave a little room for expansion at the top of the jar).  You can also do this in a muffin tin to have small portions to reheat!

    Nutrition

    Calories: 101kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 502mg | Fiber: 4g | Sugar: 7g | Iron: 1mg
    Filed   instant pot, one dish meals, side dishes, slow cooker, soups, Whole 30