roasted Butternut Squash Soup
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Butternut Squash Soup

Butternut Squash Soup made in the crockpot, Instant Pot, or stovetop is the best creamy, easy and healthy soup made with roasted butternut squash and apple.
Course Soup
Cuisine American
Keyword butternut squash soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 71kcal
Author Krissy Allori

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 clove garlic chopped
  • 1 honeycrisp apple peeled and chopped
  • 3 cups chicken broth
  • 2 cups butternut squash roasted and mashed

Instructions

To roast the butternut squash:

  • See link in notes for full instructions.
    This Butternut Squash Mac n Cheese combines all the wonderful fall flavors of roasted squash, sage, and onion with the comforts of pasta and cheese.

To make butternut squash soup on the stove top:

  • In a medium sauce pot, heat oil over medium high heat. Saute onion, stirring occasionally, until brown. Add garlic and apple and stir for 1-2 more minutes.
    apples and onions for soup
  • Add chicken broth and roasted squash. Bring soup to a boil. Reduce heat to low and allow to simmer for about 20 minutes.¬†
    chicken broth for Butternut Squash Soup
  • Process soup through a blender or with an immersion blender until smooth.¬†Season with salt and pepper as desired.
    immersion blender for squash soup

To make butternut squash soup in the slow cooker:

  • In a medium sauce pot, heat oil over medium high heat. Saute onion, stirring occasionally, until brown. Add garlic and apple and stir for 1-2 more minutes. Transfer to slow cooker.
  • Add chicken broth and roasted squash. Heat on low for 2-4 hours. Process soup through a blender or with an immersion blender until smooth. Season with salt and pepper as desired.

To make butternut squash soup in the Instant Pot:

  • Using saute mode on Instant Pot, heat oil. Saute onion, stirring occasionally, until brown. Add garlic and apple and stir for 1-2 more minutes.
  • Add chicken broth and roasted squash. Close lid and set to high pressure for 10 minutes. Quick release pressure when done. Process soup through a blender or with an immersion blender until smooth. Season with salt and pepper as desired.
    ladel of butternut soup

Video

Notes

https://selfproclaimedfoodie.com/roast-winter-squash/

Nutrition

Calories: 71kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Sodium: 433mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4975IU | Vitamin C: 21mg | Calcium: 35mg | Iron: 0.6mg