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.
See link in notes for full instructions on how to roast. Once cool enough to handle, mash and measure out 2 cups.
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.
Add chicken broth and roasted squash. Bring soup to a boil. Reduce heat to low and allow to simmer for about 20 minutes.
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 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.