The best part about living in New England might be the fall, and therefore, the opportunity to make homemade soups with farm fresh harvest ingredients, like this Butternut Squash & Apple Soup recipe. Not only is this hearty vegetarian soup a delicious way to celebrate the season, it's also shockingly easy to make. I spent about 15 minutes total actually making the soup, and my Instant Pot did all the rest. This recipe is the ideal pressure cooker or slow cooker recipe for a cool fall day.
If you can chop and press a button or two, you can make this soup. It's full of butternut squash, apples, potatoes, and onions that simmer down into a delicious soup in your slow cooker or pressure cooker while you're out enjoying the cooler weather. One of my favorite parts about this soup is that it freezes so well - I made a double batch and now I know I have some last minute dinners or lunches on hand for when things get busy this October.
Speaking of busy, that word has defined my past few months. After a non-stop summer, I transitioned into a amazing but crazy new job as a high school history teacher and also moved apartments. While we kept eating good food (most of the time), I struggled to find the time to post about it. I usually found time to snap a picture before digging in, so I'm looking forward to sharing some new recipes with you this season. As I settle into a rhythm of things after some big changes, I look forward to posting more regularly and hopefully sitting down to get that Rome travel guide done.
Even though I've been getting my life in order, it's been so exciting to see the blog really take off over the summer. I love hearing from new readers - who aren't my mom! - when they've made a recipe. I am also honored to have earned some recognition from Feedspot as one of the Top 100 Millennial Blogs - coming in at #50. Thank you! As I start my new job and get settled in my new apartment, I'm excited for new beginnings and milestones with not just my life, but also this blog. Please continue to share with me when you make my recipes - it makes me so happy - and continue to reach out about travel recommendations, questions about cooking and grocery shopping, and more. And stay tuned for more recipes coming at you soon!
Butternut Squash & Apple Soup
Makes 6 servings
Other recipes with these ingredients: Butternut Squash: Butternut Squash and Sage Tortellini // Potatoes, carrots, and/or onions: Chicken Pot Pie
Prep time: 5 minutes + 10 minutes at the end
Cook time: 30 minutes (Instant Pot) or 5-8 hours (Slow Cooker)
Total Time: Depends on cooking method - but minimal "hands on" time!
- 2 pounds butternut squash, diced (See the Grocery Guide for tips on what/how to buy)
- 2 apples, diced
- 1 yellow onion, diced
- 1 red potato, diced
- 4 carrots, chopped
- 2 cups vegetable broth (chicken would work too, for non-vegetarians)
- 4 cloves garlic, minced
- A pinch of cinnamon
- 1 cup milk
- Salt, pepper
Gluten Free & Vegetarian Friendly
Dairy-free & Vegan: Substitute dairy-free milk (coconut milk would be good) or omit the milk.
1. Dice the butternut squash, apples, onion, potato, and carrots.
2. Add the vegetables to your pot (whether Instant Pot or slow cooker) with 4 cloves minced garlic, a pinch of salt and pepper, a pinch of cinnamon, and 2 cups vegetable broth.
3. Turn the Instant Pot on high pressure for 30 minutes, or turn your slow cooker on low for 7-8 hours or high for 5-6 hours. Walk away!
LAST STEPS AFTER COOKING
4. Once the soup is done cooking, you need to puree it. The best way to do this is with a blender. I hate immersion blenders, or I'm just really bad at using them, it's unclear, so I pour my soup into my beloved Vitamix and be really, really careful not to burn myself. Do the soup in two batches, pouring the pureed soup into a new pot (because you can't mix it with the un-pureed soup, obviously) and starting over adding new soup to the blender. This sounds complicated but I promise it's not. It's just pouring liquid back and forth. You can do it!
5. Once the soup is pureed, stir about a cup of milk into the soup. You might need to heat the new pot up on the stove for a bit if the milk brings down the temperature, but my soup was so hot that the milk brought it to a perfect serving temp.
6. Add any additional salt & pepper to taste. Serve with fresh bread and enjoy!
Storing & Extra Ingredients
STORING - Store in the fridge for up to 5 days, or a few months in the freezer. I LOVE popping single-serving bags of soup into the freezer (freeze them flat first for quicker thawing later, then stand them up to save space once they're frozen). I store my soups in freezer quart bags and label them clearly with a Sharpie before freezing. Enjoying "soup in a bag" (that has since been defrosted) is now a culinary delight in our apartment.
LUNCH TOMORROW - There's nothing like a hearty bowl of soup to warm up your day at work. Pack with a slice of crusty bread to scoop up the last spoonful.
EXTRA INGREDIENTS - Since this soup freezes so well, I would just use your ingredients to make an extra-big batch and keep portions in the freezer for quick weeknight meals or last minute lunches. If you do have extra ingredients, like butternut squash, the sauce from my Butternut Squash and Sage Tortellini recipe is delicious on any and all types of pasta. Potatoes, carrots, and onions are extremely versatile ingredients and they're a great base for my favorite hearty Chicken Pot Pie recipe.