Butternut Squash Soup at home
- Yield 6
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Butternut Squash Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 cups vegetable broth
- 1 carrot, peeled and roughly chopped
- 1 Granny Smith apple, cored and roughly chopped
- 1 medium (about 3 pound*) butternut squash, peeled, seeded and diced
- 1 sprig fresh sage
- 1/8 teaspoon cayenne
- pinch of ground cinnamon and nutmeg
- 1/2 cup canned unsweetened coconut milk
- fine sea salt and freshly-cracked black pepper, to taste
- optional garnishes: smoked paprika, extra drizzle of unsweetened coconut milk, or see more ideas above
Method
Sauté the aromatics: Heat the olive oil in a large stockpot over medium-a hot burner. Tip in the onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant.
Let it bubble gently: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Raise the soup to a let it bubble gently. Lid reduce heat to medium-low and let it bubble gently for 20 to 30 minutes, or until the vegetables are completely tender and mash easily with a fork. Lift and discard the sage, then mix in the coconut milk.
Puree Use an immersion blender to purée the soup until completely smooth. (Or see the notes below for instructions on safely puréeing the soup in a traditional blender.)
Salt and serve: Taste and season generously with salt and black pepper as needed. Plate warm with your favorite garnishes and enjoy!
Mix Add the olive oil (skippable), onion, garlic, vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg to the slow cooker and stir to combine.
Slow cook: Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, or until the vegetables are completely tender and mash easily with a fork. Lift and discard the sage, then mix in the coconut milk.
Puree Use an immersion blender to purée the soup until completely smooth. (Or see the notes below for instructions on safely puréeing the soup in a traditional blender.)
Salt and serve: Taste and season generously with salt and black pepper as needed. Plate warm with your favorite garnishes and enjoy!
Sauté the aromatics: Select the “Sauté” setting on the Instant Pot and heat the olive oil. Tip in the onion and sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant.
Pressure cook: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Secure the lid and set the valve to “Sealing.” Pressure cook on high for 8 minutes, followed by a quick release. Lift and discard the sage, then mix in the coconut milk.
Puree Use an immersion blender to purée the soup until completely smooth. (Or see the notes below for instructions on safely puréeing the soup in a traditional blender.)
Salt and serve: Taste and season generously with salt and black pepper as needed. Plate warm with your favorite garnishes and enjoy!
