Butternut Squash Apple Soup
This Butternut Squash Apple Soup recipe is so simple and easy! You start with a base of chopped onions, celery, and carrots. Add the chopped butternut squash, the chopped apple, stock, and seasonings, and cook until done.
Ingredients:
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 Tbsp butter
1 butternut squash, peeled and chopped, seeds discarded (see How to Peel and Cut a Butternut Squash)
1 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1)
3 cups chicken stock or broth (use vegetable broth if cooking vegetarian)
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper
See the full recipe here:
Squash and Apple Soup
Squash soup is great year-round. The butternut squash in this version provides beta carotene, vitamin A, vitamin C, and fiber. This recipe serves four at $2.14 a serving.
Instant Pot Creamy Squash & Apple Soup
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Instant Pot Creamy Squash & Apple Soup
-Ingredients-
-2 Tbs Coconut Oil
-1 medium sweet onion, chopped
-3 garlic cloves, peeled and chopped
-1 medium butternut squash, peeled, seeded and cut into 1-2 inch chunks
-1 medium sweet potato, peeled and cut into 1-2 inch chunks
-1 tart-sweet Apple (I used Granny Smith), cored and cut into 1-2 inch chunks
-1 teaspoon dried sage
-¼ teaspoon pumpkin pie spice
-¼ teaspoon dried ginger
-½ teaspoon kosher salt
-⅛ teaspoon fresh cracked pepper
-2 cups vegetable stock or chicken bone broth
-½ can full-fat coconut milk
-Instructions-
Set the Instant Pot to sauté and add coconut oil.
Once the screen reads hot and oil is melted, add onion and garlic.
Cook, stirring occasionally until onion begins to soften, 3-5 minutes.
Add squash and potato, and stir to combine.
Cook another couple of minutes until squash begins to soften, stirring occasionally.
Press the cancel button on the screen, then add all other ingredients, with the exception of coconut milk.
Stir to combine, then tighten the lid on the pot. Ensure vent valve is set to sealing.
Press the Manual button, and set the timer to 10 minutes on high pressure. Once completed cooking and the pot beeps, let pressure release naturally. If you're in a hurry you can release manually, but be careful. Remove lid once pressure has dissipated.
Using an immersion blender, purée soup directly in the pot. Alternatively, transfer contents to a food processor or high powdered blender. Blend until smooth, then add coconut milk and additional seasonings to taste. Blend again to combine.
Top with toasted pumpkin seeds, coconut cream, and a dash of smoked paprika if desired.
Instant Pot Butternut Squash & Apple Soup Recipe
Learn how to use your Instant Pot to make my smooth Butternut Squash & Apple Soup
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Savory Sweet Apple Butternut Squash Soup
Now that it’s fall, are you scouring your cookbooks for the type of cozy comfort food that warms your heart and soul? Us too. That’s why we are so excited to share our recipe for savory-sweet apple butternut squash soup. It takes the nutty flavor of butternut squash and pairs it with sweet apples and staple seasonings to create a rich and delicious soup you’ll want to make all season long. With 7 grams of fiber and 6 grams of protein per serving, this soup satisfies, but it also pairs nicely with a dark-green salad for an easy weeknight meal!
Instant Pot Apple Butternut Squash Soup
Learn how to cook Apple Butternut Squash Soup in your Instant Pot. For more information please visit or download the Instant Pot Recipe App with 750+ recipes
By: Chop Secrets