Butternut Squash SoupTwo Ways: Oven-Roasted or Instant Pot
Creamy butternut squash soup with tart Granny Smith apples, sweet onions, maple syrup, and warming spices. Roast the squash for a deeper, richer flavor, or use the Instant Pot when you really want soup on a weeknight.
Prep
25 minutes roasted 10–15 minutes Instant Pot
Cook
Roast: 70–90 minutes High Pressure: 10 minutes
Makes
12–16 bowls
Star ingredientButternut squash
Butternut squash gives this soup its creamy texture and natural sweetness. For the roasted version, keeping the tender roasted peel in the soup adds nutrients and fiber along with a deeper, caramelized flavor. The Instant Pot softens precut squash quickly for the weeknight version.
02
The roasted version
For a deeper, richer flavor when you have time to roast the squash.
Preheat the oven to 400 degrees (205 degrees Celsius).
Place the unpeeled, seeded squash halves on a baking sheet with the cut sides facing up. Pour the olive oil over the cut surfaces, letting it pool in the scooped-out seed cavities. Sprinkle with salt, pepper, and paprika. Roast cut side up for 50–70 minutes, until the squash and its skin are fully tender and lightly caramelized; a knife should slide easily into the thickest part. Large halves may need longer.
Before roasting: the squash is prepped, seasoned, and ready for the oven.After 75 minutes of roasting: the squash is browned and caramelized.
Once the roasted squash has cooled enough to handle, place it—skin and all—in a large pot. Using clean hands or a potato masher, mash the squash until smooth, removing and discarding any remaining hard or tough pieces.
In a separate pan, melt the butter over medium heat. Add the onions, apples, minced garlic, salt, and black pepper, and sauté until the onions and apples are softened, about 10–15 minutes.
Apples and onions sautéing in butter.
Add the sautéed onion-and-apple mixture to the pot with the mashed butternut squash. Warm both boxes of chicken broth or stock separately.
Add the heavy cream, maple syrup, cinnamon, and nutmeg to the pot. Use an immersion blender to blend everything together, adding the warmed broth or stock 1 cup at a time until the soup reaches the consistency you want. You may not need all of the broth.
Bring the soup to a gentle simmer and cook for 20 minutes so all of the flavors come together. Taste and season with additional salt and black pepper if needed.
The blended butternut squash soup on the stovetop.
Serve with crusty bread and the garnish of your choice—ideally beside a fire in the fireplace.
02
The Instant Pot Version
For a weeknight when you really want soup and want to skip roasting. Use three packages of prepeeled, precut squash. Pressure cook on High for 10 minutes, allowing additional time for the pot to reach pressure and release naturally.
Melt the butter in a pot over medium heat. Add the onions and apples, season with salt and pepper, and cook until softened, about 10–15 minutes. Add the minced garlic and cook for 1 minute, until fragrant.
Apples and onions sautéing in butter.
Add the butternut squash and the cooked onions and apples to the Instant Pot. Pour in the 2 boxes of chicken broth or stock (32 fluid ounces each). Keep all contents at or below the maximum pressure-cooking fill line; cook in batches if needed.
Secure the lid and select Pressure Cook on High for 10 minutes. Let the pressure release naturally, then open the lid once the float valve has dropped.
Add the heavy cream, maple syrup, olive oil, paprika, cinnamon, and nutmeg. Use an immersion blender to blend until the soup reaches the consistency you want. Season with salt and pepper to taste.
Serve with crusty bread and any of the optional finishers below.
Star garnishes — for either versionCrispy butter-fried sage & crisp bacon
SageFor crispy butter-fried sage, melt a little butter in a pan over low heat. Add individual sage leaves and cook until crispy. Lift the leaves out of the butter, sprinkle with a little flaky sea salt, and use them to garnish the soup.
BaconFor crisp bacon, fry chopped bacon until crisp, then drain on paper towels. Bacon adds smoky flavor, a touch of saltiness, and a satisfying crunch to the creamy, delicious soup. Choose either garnish or enjoy both, adding them just before serving to keep them crisp.
Crispy butter-fried sage with flaky sea salt.Crisp bacon adds smoky flavor, saltiness, and crunch.
Bacon frying for an optional crisp, savory garnish.
The finishing touch — for either version
Finish each bowl with a few dashes of your favorite hot sauce or a sprinkle of chives or scallions. If you like, add a dollop of sour cream or crème fraîche, or swirl in a little heavy cream. Use a light hand—too much will dilute the soup’s flavor. Toasted pepitas and garlic croutons are other delicious options. A bowl of this, some good bread, and a fire in the fireplace is my idea of a perfect chilly evening.
Bone broth option
You can substitute plain chicken bone broth for the low-sodium chicken stock or broth to substantially increase the soup’s protein while keeping a similar flavor. Protein content and flavor vary by brand.
Freezing
This soup freezes perfectly in one large freezer-safe container or portioned into individual containers for easy reheating in the microwave.
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