They say, “you can’t judge a book by it’s cover,” and I say, “you can’t judge a Butternut Squash Soup in your bowl.”
Now, this little lady ain’t going to win any beauty contests, but she WOULD win “Best in Flavor.”
My entire family gobbled this down – most of us had seconds!! This is no small feat.
It has all the autumn feels with its combination of squash and apples, and you can feel good knowing you loaded the kids up with a ton of nutrient-rich plants and all their nourishment during these colder months.
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I’ve been trying to use my Instant Pot more and especially tapping into all the features it offers, like the Sauté button. I used the Instant Pot for 90% of this recipe – from caramelizing the onions, garlic, veggies, and fruit, to allowing the soup to sit and marinate until it was ready for serving.
I like how flexible this dish is as well : you can keep it vegan by omitting the chicken altogether. It is also very friendly to my paleo folks since I use zero grains.
See instructions below and enjoy!
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Ingredients
3 cups butternut squash, cubed
1 small shallot
2 Tbsp avocado oil
3-4 cups veggie broth (depending on desired consistency)
1/4 cup full-fat canned coconut milk
1/4 cup purple onion (or yellow if you want a more subdued onion flavor)
2 large Jonagold apples
3 cloves garlic
1/8 tsp ginger
Salt and pepper
1-2 tsp dried Rosemary
1 bay leaf
2-3 Tbsp pumpkin seeds for topping (roasted is best)
Optional (add 2 cups rotisserie chicken – I mix dark and white meat)
Directions
Set the Instant Pot to the SAUTÉ setting : Sauté onion, shallot, garlic, and oil for 5 minutes.
Add in chopped apples, butternut squash, rosemary, salt, and ginger. Sauté for 15 minutes more, stirring occasionally.
Turn Instant Pot to SOUP/BROTH setting — set to sealing and change time to 15 minutes. While this is happening, you can go ahead and roast the pumpkin seeds if you choose to (see instructions below).
Once the soup is done add to a blender or food processor and pulse until desired consistency is achieved. I like about half of mine pureed, half with more texture.
Optional step : while these are cooking, mix 1/2 cup pumpkin seeds with 1/2 tsp oil and 1/4 tsp sea salt. Roast on 350 for 4-5 min (until slightly golden). This finishing touch makes all the difference!
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Here is a printable recipe for your recipe binder:
AuthorRachel StricklinCategoryDairy Free, Dinner, Holiday, PaleoSet the Instant Pot to the SAUTÉ setting : Sauté onion, shallot, garlic, and oil for 5 minutes.
Add in chopped apples, butternut squash, rosemary, salt, and ginger. Sauté for 15 minutes more, stirring occasionally.
Turn Instant Pot to SOUP/BROTH setting — set to sealing and change time to 15 minutes. While this is happening, you can go ahead and roast the pumpkin seeds if you choose to (see instructions below).
Once the soup is done add to a blender or food processor and pulse until desired consistency is achieved. I like about half of mine pureed, half with more texture.
Optional step : while these are cooking, mix 1/2 cup pumpkin seeds with 1/2 tsp oil and 1/4 tsp sea salt. Roast on 350 for 4-5 min (until slightly golden). This finishing touch makes all the difference!
Ingredients
Directions
Set the Instant Pot to the SAUTÉ setting : Sauté onion, shallot, garlic, and oil for 5 minutes.
Add in chopped apples, butternut squash, rosemary, salt, and ginger. Sauté for 15 minutes more, stirring occasionally.
Turn Instant Pot to SOUP/BROTH setting — set to sealing and change time to 15 minutes. While this is happening, you can go ahead and roast the pumpkin seeds if you choose to (see instructions below).
Once the soup is done add to a blender or food processor and pulse until desired consistency is achieved. I like about half of mine pureed, half with more texture.
Optional step : while these are cooking, mix 1/2 cup pumpkin seeds with 1/2 tsp oil and 1/4 tsp sea salt. Roast on 350 for 4-5 min (until slightly golden). This finishing touch makes all the difference!
