Butternut Squash Soup

March 7, 2018
Nothing better than an easy, hot bowl of hearty soup on a cold day!  You can make this in the slow cooker or, if your time is short, the pressure cooker! I like to use convenience as much as possible, so I purchase precut butternut squash any time I need to use diced butternut squash in a recipe – it’s a huge timesaver.
Ingredients: CLICK HERE to download the recipe card.
2 lbs. Butternut squash, diced
1 leek, chopped
2 Granny Smith apples, chopped
1 cup carrots, chopped
3.5 cups chicken broth
1 tsp cinnamon
1/4 tsp coriander
1/4 tsp cumin
1/2 c lite coconut milk
Place squash, leek, carrot, broth and spices in slow cooker. Cook on high for 4 hours or low for 8 hours. (For pressure cooker: place ingredients in pressure cooker, place lid on and set timer for 8 minutes. Natural release for 10 minutes, then manual release)
After cooking time, stir in coconut milk and puree soup in pot with immersion blender until smooth.

2 responses to “Butternut Squash Soup”

  1. Peggy Rawlins says:

    This is the best Butternut squash soup recipe I have tasted. It was so fast and easy in the instapot pressure cooker! Thank you for this wonderful recipe. I would recommend it to everyone!

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