I’ll never forget that chilly Sunday afternoon when I decided to make what turned out to be a family classic: Creamy Butternut Squash Soup. The air had a nip to it, and it felt like the perfect day to cozy up indoors. You know those days when you just crave something comforting and hearty? That’s exactly what prompted me to whip up this soup. My family gathered around the kitchen, drawn by the warm aroma of squash and spices wafting through the house. There’s just something magical about that first spoonful; it’s like a big hug in a bowl. This soup has become a tradition for us on cool weekends, and it’s incredibly easy to make, which is always a win in my book. Not only is this recipe a keeper because of its creamy texture, but it’s also packed with nutritious ingredients like butternut squash, the perfect fall vegetable. I love the slight sweetness the green apple adds, creating an exquisite balance of flavors. Every time I make it, I’m reminded of why it became a staple in our home, bringing together loved ones over warmth and laughter. If you’re looking for that classic autumnal dish to share with friends and family—or even to treat yourself—I highly recommend giving this Creamy Butternut Squash Soup a try. It’s an experience wrapped up in tradition and flavor, every bit as delightful as the memory of that first cozy Sunday afternoon. So, gather your ingredients, turn on some soothing music, and let’s make some memories with this delightful dish!
How to Make Creamy Butternut Squash Soup
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Ingredients:
- 3 cloves of garlic, minced
- 1 large carrot, chopped
- 1 sprig fresh rosemary
- 1 green apple, peeled, cored, and chopped
- 3 lbs chopped butternut squash (about 1 medium-sized squash)
- 1 medium yellow onion, chopped
- 3 cups vegetable broth
- 1/4 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 sprig fresh thyme
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Directions:
- Set your Instant Pot to the Sauté function and heat olive oil.
- Add the garlic, onion, and carrot to the pot, letting them sauté for about 3 to 5 minutes until they begin to soften.
- Pour in the vegetable broth and introduce the butternut squash and apple. Sprinkle in your cinnamon, salt, pepper, rosemary, and thyme. Stir well to combine.
- Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Perform a quick release once the time is up.
- Using an immersion blender, blend the soup directly in the pot until creamy. Alternatively, let it cool and blend it in batches with a traditional blender.
- Spoon the soup into bowls and savor the comforting fall flavors!
How to Improvise Ingredients for Creamy Butternut Squash Soup
If you’re out of fresh rosemary or thyme, dried herbs work just as well—use about a third of the fresh amount. Try swapping the green apple for a sweeter variety like Fuji or Gala to experiment with flavor. If you’re avoiding nuts, skip the optional nutmeg with no significant impact on taste. For a vegan version, use coconut milk instead of cream for garnish.
Best Ways to Store Creamy Butternut Squash Soup Leftovers
To store leftover soup, let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to five days. For longer storage, place it in freezer-safe containers and freeze for up to three months. Thaw frozen soup overnight in the refrigerator and reheat on the stove or microwave before serving.
Makes the Most of Creamy Butternut Squash Soup: Serving Ideas
This soup shines when served with a fresh slice of crusty bread or a side of cheesy garlic toast. Sprinkle roasted pumpkin seeds or a swirl of coconut cream on top for added texture and richness. Pair with a crisp white wine like Sauvignon Blanc to complement the soup’s natural sweetness.
Cooking Hacks for Creamy Butternut Squash Soup
Sautéing the aromatics before adding the liquids helps to deepen the soup’s flavor. If you’re using a regular blender, ensure the soup isn’t too hot to avoid splattering. For an extra layer of flavor, try roasting the butternut squash before adding it to the soup. This adds a subtle sweetness and complexity to the finished dish.
Adapting Creamy Butternut Squash Soup for Any Season
While butternut squash is perfect in fall, this soup can be adapted year-round. In spring, try adding asparagus or peas for a fresh touch. During summer, garnish with fresh basil or a hint of lemon zest for brightness. Replace the squash with sweet potatoes in winter for a hearty seasonal variation.
FAQs:
Can I make this soup without an Instant Pot?
Absolutely! You can make this soup on the stovetop. Just follow the instructions for sautéing in a large pot, then add the rest of the ingredients. Simmer until the squash is tender, about 20-30 minutes, before blending.
What can I use instead of vegetable broth?
Chicken broth or any other type of broth can replace vegetable broth if you’re not sticking to a vegetarian recipe. If you don’t have broth on hand, water with a bit of added salt can work, though the soup might be less flavorful.
Is it necessary to peel the butternut squash?
Yes, it’s best to peel the butternut squash since the skin can be tough even after cooking. If you find peeling cumbersome, you can buy pre-cubed butternut squash at many grocery stores, saving time and effort.
Can I add cream to the soup?
If you enjoy a richer soup, a splash of cream or coconut milk can be stirred in after blending. This adds a velvety texture and enhances flavor. For a dairy-free option, stick with coconut milk for a creamy consistency.
How do I achieve a smoother texture?
For the smoothest texture, ensure your soup is well-blended using an immersion blender directly in the pot, or a standard blender in batches. Avoid adding too much squash at once if using a blender to maintain a smooth blend.
Can I make this soup spicy?
Sure! If you like a little heat, add a pinch of cayenne pepper or a sliced jalapeño to the soup before blending. You can also sprinkle red pepper flakes on top when serving for an extra kick that complements the sweetness of the squash.
Creamy Butternut Squash Soup
Equipment
- Instant Pot
- Immersion blender (or traditional blender)
Ingredients
Ingredients:
- 3 cloves garlic minced
- 1 large carrot chopped
- 1 sprig fresh rosemary
- 1 green apple peeled, cored, and chopped
- 3 lbs chopped butternut squash (about 1 medium-sized squash)
- 1 medium yellow onion chopped
- 3 cups vegetable broth
- 1/4 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 sprig fresh thyme
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- Pinch nutmeg (optional)
Instructions
- Heat your Instant Pot by selecting the Sauté function. Add olive oil, then toss in the onion, carrot, celery, and garlic, cooking until they're tender, about 3 to 5 minutes.
- Pour in the vegetable broth, then add the butternut squash, chopped apple, cinnamon, the herbs (thyme and rosemary), salt, pepper, and nutmeg if you're using it. Stir everything together.
- Secure the lid on the Instant Pot and turn the knob to seal. Cook on high pressure for 10 minutes, followed by a quick release of the pressure.
- Using an immersion blender, puree the soup right in the pot until it's creamy and smooth. If you don’t have one, let the soup cool a bit and then blend in batches in a traditional blender.
- Ladle the delicious soup into bowls and serve it warm. Enjoy the comforting flavors of fall!
