Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon olive oil; 1 white onion, peeled and diced; 4 cloves garlic, peeled and minced; 2 cups vegetable broth; 1 carrot, peeled and roughly chopped; 1 G ranny Smith apple, cored and roughly chopped; 1 medium (about 3 pound*) butternut squash, peeled, seeded and diced; 1 sprig fresh sage; 1/8 teaspoon cayenne; pinch of ground cinnamon and nutmeg; 1/2 cup unsweetened coconut milk; fine sea salt and freshly-cracked black pepper, to taste; optional garnishes: smoked paprika, extra drizzle of unsweetened coconut milk, or see more ideas above

My all-time favorite Butternut Squash Soup recipe! It's super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious. Stovetop, Crock-Pot and Instant Pot instructions included below.

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Gimme Some Oven — Ali

Ingredients

6 servings

1 tablespoon olive oil
1 white onion, peeled and diced
4 cloves garlic, peeled and minced
2 cups vegetable broth
1 carrot, peeled and roughly chopped
1 G ranny Smith apple, cored and roughly chopped
1 medium (about 3 pound*) butternut squash, peeled, seeded and diced
1 sprig fresh sage
1/8 teaspoon cayenne
pinch of ground cinnamon and nutmeg
1/2 cup unsweetened coconut milk
fine sea salt and freshly-cracked black pepper, to taste
optional garnishes: smoked paprika, extra drizzle of unsweetened coconut milk, or see more ideas above

Steps

Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant.
Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg and stir to combine. Continue cooking until the soup reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)
Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!
Add the oil (optional), onion, garlic, vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg to a small (3-quart) slow cooker or large (6-quart) slow cooker. Toss briefly to combine. Cook for 4-6 hours on low, or 2-3 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)
Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!
Press the “Sauté” button on an Instant Pot. Heat the olive oil. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring frequently, until fragrant.
Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon, nutmeg, and toss briefly to combine. Close lid securely and set vent to “Sealing”. Pressure cook on high for 8 minutes, followed by a quick release. Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to purée the soup until smooth. (Or alternately, see instructions in the notes below for how to purée the soup safely using a traditional blender.)
Taste and season the soup generously with salt and pepper as needed. Serve warm, topped with your desired garnishes, and enjoy!