This Smoky Butternut Squash & Apple Soup was the first recipe I ever made in my instant pot. UMMM game changer WHERE HAS THIS BEEN ALL MY LIFE? But you know what this also means? If I didn’t mess this one up, you definitely won’t, even if you’re an instant pot newbie like me. Because almost the entire time I was afraid I was going to blow my whole apartment up from the pressure cooker. Irrational? Maybe. Was I afraid to even leave my house for the 30 minutes it took to make the soup (YES, that’s it!!) to take my dog on a walk for fear that when I got back my kitchen ceiling may have been partially blown off? Yes. Was all that stress worth it? TOTALLY. Because the soup is freaking boooomb.com AND I realized I won’t blow my kitchen up because using the instant pot is almost stupid easy. Wins all around.
Also delicious cold for breakfast, because it’s been hot af and ain’t nobody trying to eat some hot soup when it’s 85 degrees outside PLUS humidity. Just saying. Not bitter at all it’s fiiine. CAN WE JUST GET SOME FALL WEATHER OVER HERE OKAY THANKS.
But if you live in a normal state/climate and it’s actually fall weather by you, I highly recommend you serve with with some of your favorite sausage on top! Current favorite: chicken apple, which pairs ridiculously well with the squash and apple in the soup. But I’ve also tried a mild italian and that was amazing too! Or even some spice, to compliment the smoked paprika here.
Sidenote: if you don’t have broth on hand, you could totally sub Vital Proteins Bone Broth Collagen + Water like in my chili recipe from last week!
- 1 small/medium squash, peeled and chopped into chunks
- 1 medium yellow onion, chopped
- 2 Tbsp ghee
- 2 medium apples, peeled, cored and chopped - pick your favorite!
- 3 cups chicken broth
- 1 cup light coconut milk (or combine ½ cup water and ½ cup full-fat coconut milk)
- 1 tsp sea salt
- 1 Tbsp minced garlic
- ½ tsp smoked paprika
- Serve with a dollop of Anita’s coconut milk yogurt or a dollop of coconut cream
- Sprinkle of garlic salt
- Pumpkin seeds
- Sprinkle of paprika
- Sauté the butternut squash and onion in 2 Tbsp ghee for 10 minutes.
- Add in the rest of the ingredients (aside from the coconut milk yogurt), pop the lid on and set to SOUP.
- Quick release to let out the steam.
- Use an immersion or regular blender to blend the soup - be careful, it’s hot!!
- Serve with a dollop of Anita’s coconut milk yogurt or a dollop of coconut cream, plus extra sea salt and pepper, plus some pumpkin seeds to taste. DEVOUR.
- In a large skillet, sauté the butternut squash and onion in 2 Tbsp ghee for 10 minutes, until the onions begin to look translucent.
- Transfer the squash, onions, and the rest of the ingredients to your slow cooker. Set on LOW for about 6 hours or on HIGH for 3 hours, until the squash is fork-tender and mashes easily with a fork.
- Use an immersion or regular blender to blend the soup - be careful, it’s hot!!
- Serve immediately with some coconut cream and pumpkin seeds.
Like this? You’ll love these too!
Cumin-Cinnamon Carrot & Sweet Potato Soup
Thai Coconut Soup with Salmon & Kale
Coconut Red Curry Shrimp Soup
Truffled Cauliflower Soup with Sage
