Butternut Squash Soup
fromgimmesomeoven.comwww.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/comment-page-13
My favorite butternut squash soup recipe is creamy, velvety and full of cozy sweet-and-savory fall flavors. It’s naturally gluten-free and vegan and can be made on the stovetop, in the slow cooker or in the Instant Pot.
Ingredients
Instructions
Stovetop Instructions
Sauté the aromatics: Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant.
Simmer: Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Bring the soup to a simmer. Cover, reduce heat to medium-low and simmer for 20 to 30 minutes, or until the vegetables are completely tender and mash easily with a fork. Remove and discard the sage, then stir in the coconut milk.
Blend: 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.)
Season and serve: Taste and season generously with salt and black pepper as needed. Serve warm with your favorite garnishes and enjoy!
Slow Cooker Instructions
Combine: Add the olive oil (optional), 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. Remove and discard the sage, then stir in the coconut milk.
Blend: 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.)
Season and serve: Taste and season generously with salt and black pepper as needed. Serve warm with your favorite garnishes and enjoy!
Instant Pot Instructions
Sauté the aromatics: Select the “Sauté” setting on the Instant Pot and heat the olive oil. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add 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. Remove and discard the sage, then stir in the coconut milk.
Blend: 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.)
Season and serve: Taste and season generously with salt and black pepper as needed. Serve warm with your favorite garnishes and enjoy!
