Butternut Squash Soup

There’s more than turkey and stuffing for your Thanksgiving week, and here’s an idea to enhance your fall meal planning! I have a stash of butternut squash and apples from the garden, so when I ran across this recipe idea, it was the perfect way to use my ingredients. It received a thumbs up from everyone so it must be shared!

I used the instant pot, which made it extra easy on the cooking and clean up, but this could also be modified to be cooked in the crock pot or stove top. The ingredients are paleo, gluten free, dairy free, Whole30, and delicious, so you can please everyone’s eating styles!

INGREDIENTS -

1 Tbsp olive oil or avocado oil
1 cup sweet onion, diced
3 cloves garlic, minced
1 medium butternut squash, peeled, seeded, and cubed
2 cups apple, chopped
2 1/2 cups vegetable broth or stock, or can substitute chicken stock if preferred
1/2 tsp cinnamon
1/2 tsp allspice
2 bay leaves
3/4 cup coconut milk, can substitute cream if you aren’t dairy free
1 tsp each salt and pepper

Using the sauté mode on the instant pot, heat the oil and then add the garlic and onion. Cook for about 5 minutes, stirring frequently. Cancel sauté mode.

Add the remainder of ingredients except coconut milk, and stir to combine. Add salt and pepper. Lock the lid in place, ensure the valve is set to seal, then cook on high for 10 minutes.

Once the cook time is up, switch valve to venting and quick release the pressure. Remove the lid and remove the bay leaves.

Using an immersion blender, blend the cooked ingredients until smooth. If you don’t have an immersion blender you could also transfer soup to a blender and process. Add coconut milk to the soup and stir for a moment or two. Taste and then add additional salt and pepper if needed.

Garnish with a swirl of olive oil, basil leaves, or some chopped roasted hazelnuts. Oh… that cozy fall feeling!!

This is adapted from a recipe by The Natural Nurturer, thank you! Enjoy!