Autumn Squash Soup Recipe
This Easy Autumn Squash Soup Recipe is made with butternut squash, green apples, and is perfect for fall. This dish is vegetarian, vegan, and dairy-free. You can even serve it roasted for added flavor!
Servings 8 cups
Calories 138kcal
Ingredients
- 2 pounds butternut squash
- 1 teaspoon olive oil
- 2 green Granny Smith apples Peeled and cored, sliced into chunks.
- 1/2 cup chopped onions I use white onion.
- 3-4 garlic cloves minced
- 3 cups broth Vegetable or chicken
- 13.5 oz can of coconut milk I used full fat
- 1 teaspoon honey
- salt and pepper to taste
- 1/2 teaspoon cinnamon
- 1 teaspoon curry
Instructions
Instant Pot Pressure Cooker
- Saute the onions in the Instant Pot along with the olive oil. When translucent and fragrant, add in the garlic and cook for about 2 minutes.
- Add in the cut squash, green apples, broth, coconut milk, cinnamon, curry, honey, salt, and pepper.
- Stir and pressure cook for 15 minutes, Manual > Pressure Cooking.
- When the pot indicates it has finished, quick release the steam.
- Open the pot and use an immersion blender to blend until creamy. Be careful. You may consider waiting until the soup has cooled to blend. You can also try using a high-powered blender.
Stove Top
- Add onions and oil to a large pot or Dutch oven on medium-high heat. Saute until fragrant and translucent and add the garlic.
- Add in the cut squash, green apples, broth, cinnamon, curry, honey, salt, and pepper.
- Bring the mixture to a boil and then cover and simmer on medium-low heat for 30 minutes.
- Use an immersion blender to blend the soup until creamy. Be careful. You may consider waiting until the soup has cooled to blend. You can also try using a high-powered blender.
Video
Notes
- You can save some time for this recipe by using pre-cut squash chunks found in some grocery stores I've spotted it at Trader Joe's.
- Roasted squash will add a lot more flavor.
- Roasted squash and fresh will follow a similar cook time.
- You can substitute coconut milk for heavy cream or a mix of 1/2 almond milk and 1/2 cream. I find that almond milk only is too watery. If you use either of these, add them in before you puree the soup, as opposed to before pressure cooking.
- You can omit the honey if you wish.
Nutrition
Serving: 1cup | Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g