This is a healthy butternut squash soup that doesn’t taste healthy. I discovered Panera’s Squash Soup a couple of years ago and had to remake it at home. I wouldn’t consider this a copycat recipe but that soup was definitely my inspiration! While testing this recipe I tried some not-so-healthy ingredients and to my surprise, the healthier ingredients were SO much better! I even preferred the coconut cream over heavy cream which my lactose-intolerant husband was very excited about. Isn’t finding a meal that is just as delicious as it is nutritious the best?!
If you like this try my Instant Pot, Pumpkin Sage Risotto!
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Table of Contents
The Process
1. Saute
Start by turning on saute mode and adding butter, chopped red onion and carrots, and garlic. Next add in cinnamon, nutmeg, and a pinch of salt and pepper. Let that saute for 5-10 minutes.
2. Deglaze
Next, deglaze the pot with 2 cups of chicken broth. Now add the butternut squash, apple, and brown sugar!
3. Pressure Cook and Release
Pressure cook for 15 minutes and let it naturally release for 10 minutes before manually releasing the pressure.
4. Blend
When the pressure has all been released, open the lid and add the coconut cream and apple cider vinegar, then using an immersion blender, blend until smooth. (You can also add this to a regular blender.) Finish off with salt and pepper to taste.
5. Enjoy!
FAQ
Can I make this soup vegan?
Yes, very easily in fact. Just swap out the butter for olive oil and the chicken broth for vegetable broth!
How should I garnish Butternut Squash Soup?
You can garnish with the typical toppings which are pepita seeds, and cinnamon. Sometimes I like to add some crunch with croutons or crackers!
Does this soup freeze well?
Yes! As always, I like to freeze soup in Souper Cubes for easy reheating. Store for up to 3 months for the best flavor.
Tools
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The Recipe
Start by turning on saute mode normal and adding 2 tablespoons of butter, 1 red onion, 4 carrots, and 3 cloves of garlic.
Next add 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and a pinch of salt and pepper.
Use 2 cups of chicken broth to deglaze the pot then add 1 butternut squash, 1 apple, and 1/2 cup of brown sugar.
Pressure cook for 15 minutes then let it natural-release for 10 minutes before manually releasing the pressure.
Add salt and pepper to taste, 1/2 a can of coconut cream, and 2 teaspoons of apple cider vinegar. Use an immersion blender to blend all ingredients together. Garnish with cinnamon and pepita seeds and enjoy!
Ingredients
Directions
Start by turning on saute mode normal and adding 2 tablespoons of butter, 1 red onion, 4 carrots, and 3 cloves of garlic.
Next add 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and a pinch of salt and pepper.
Use 2 cups of chicken broth to deglaze the pot then add 1 butternut squash, 1 apple, and 1/2 cup of brown sugar.
Pressure cook for 15 minutes then let it natural-release for 10 minutes before manually releasing the pressure.
Add salt and pepper to taste, 1/2 a can of coconut cream, and 2 teaspoons of apple cider vinegar. Use an immersion blender to blend all ingredients together. Garnish with cinnamon and pepita seeds and enjoy!