Easy Squash Apple Soup (Instant Pot or Stove Top)
This full-bodied and healthy butternut squash apple soup is creamy, velvety smooth, full of flavor and super simple. Make it on the stove top or instant pot. Make it on the stove top or instant pot.
Servings (change as needed): 6
Ingredients
Butternut Squash soup, Note 1
- 2 teaspoon olive oil or vegetable oil
- 1 small onion, roughly chopped (or 1 leek, trimmed and sliced)
- 1 garlic cloves, chopped (1 tsp)
- 5 cups -6 cups butternut squash, peeled and cubed (1 1/2 lbs/700g), Note 2 (or 1 medium butternut squash)
- 1 apple, peeled, cored and cut into chunks (or pear)
- 1 potato, peeled and cut into chunks (white or sweet potato)
- 4 cups (950ml) chicken broth or veggie broth - or more as needed use water instead if you like
- 1 teaspoon each chopped fresh thyme and rosemary or more (or 1/4 teaspoon each dried)
- salt and black pepper to taste
- 1/4 cup cream or milk, Note 3
Garnish options
- Pepitas, Homemade croutons (my fave), Fresh herbs – thyme, rosemary, chives, sage; Crumbled goat cheese; Cheese toasts; Parmesan wafers; Chopped cooked bacon; Toasted nuts or candied pecans
Instructions
- SAUTE VEGGIES: Heat oil in medium pot to medium-high heat. Add onions and saute for 3 minutes. Add butternut squash, potato, garlic and apple. Saute another 4 minutes. Shortcut: skip this first step, add all veggies to the pot and go to the next step.
- SIMMER SOUP: Add enough broth to cover the vegetables. Add seasonings. Bring to boil, then reduce heat to medium low, cover and simmer for 20-30 minutes or until vegetables are very soft.
- PUREE SOUP AND FINISH: Puree soup - I do it right in the pot with an immersion blender, but you can also do it in a regular blender or food processor. The soup will be fairly thick as the potato acts as a thickening agent. Here’s where I add about 1/4-1/2 cup (59-118 ml) of half and half cream - or milk if you want to keep it lighter. Or, you can skip the dairy altogether and just add some water or broth to desired consistency if you find the soup too thick. Taste and adjust seasonings. I often add a pinch of fresh or dried thyme. Serve with garnishes you like.
Notes
- Measuring amounts: Use the recipe amounts as a guideline. If you have a bit more or less butternut squash or onions, it won't matter. You also may need more or less broth depending on the size of your pot. Tip: The key is to use enough broth just to cover the vegetables. Once the soup is cooked and pureed, you can add a bit more if the soup is too thick to get the consistency you like.
- Preparing butternut squash: If you can, buy precut and peeled butternut squash. If you can't, buy a whole butternut squash, pierce it a few times with a knife, then microwave it for 4-5 minutes. This will make it much easier to peel and cut.
- Cream or milk options: Use whatever combination you like to get the creaminess you want. Heavy cream will make a richer and thicker soup (you may need to add more broth to thin it out). I use about 1/4 cup half and half cream. To reduce calories, use milk. For dairy free, leave out the cream altogether. Or use coconut milk.
- Substitutions:
- I like to use thyme and rosemary, but you can also consider curry powder, cinnamon, coriander, nutmeg or a splash of sherry vinegar.
- Instead of an apple, use a pear.
- For an extra boost of sweetness, nutrition and depth of color, use a small sweet potato instead of a white potato.
- To add heat, use red pepper flakes or a pinch of cayenne pepper.
- How to make butternut squash soup in an instant pot. Press saute function and let heat up. Add oil and veggies. Saute for 5 minutes. Turn saute function off. Add broth and seasonings. Set pressure cooker to High Pressure for 10 minutes. Place lid on and turn knob to Sealing. Once finished cooking, do a quick release, taking care not to burn yourself from the steam. When button drops, you can safely take off lid. Puree soup with immersion blender in the instant pot. Add cream and adjust seasonings as needed.
- Make ahead: The soup keeps well in the fridge for up to a week. Or you can freeze it in an airtight container or bag for 3 months. Make sure you don't bring the soup to boil when reheating or the cream will curdle.
Calories: 155kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 253mg | Potassium: 775mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12494IU | Vitamin C: 36mg | Calcium: 88mg | Iron: 2mg