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This Creamy Butternut Squash Soup is a great winter warmer and so easy to make! You can make this simple but so flavorful soup in your crock pot, Instant Pot or on the stove. A delicious healthier soup recipe that's the perfect comfort food for a cozy winter day!
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4.94 from 15 votes

Creamy Butternut Squash Soup

This Creamy Butternut Squash Soup is a great winter warmer and so easy to make! You can make this simple but so flavorful soup in your crock pot, Instant Pot or on the stove. A delicious healthier soup recipe that's the perfect comfort food for a cozy winter day!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 267kcal

Ingredients

  • 1/4 cup unsalted butter cut into 4 pieces
  • 1 medium onion finely chopped
  • 1 apple peeled, cored and chopped
  • Salt and pepper
  • 3 1/2 pounds butternut squash
  • 4 cups chicken stock

Instructions

  • Start with preparing the butternut squash (or use pre-cut): Peel it, remove the seeds, and cut it into 1-inch pieces. You should have about 8-9 cups

Instant Pot Instructions:

  • Press saute button. When hot melt 1 tablespoon butter and saute the onion for 2-3 minutes until lightly browned.
  • Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.
  • Add butternut squash and chicken stock.
  • Put on the lid and cook on high pressure for 10 minutes. Then let pressure release naturally for 15 minutes before quick release.

Slow Cooker Instructions:

  • In a saucepan melt 1 tbsp butter and saute onion for 2-3 minutes over medium-high heat until lightly browned.
  • Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.
  • Transfer to slow cooker and add butternut squash and chicken stock. (See note 1)
  • Cover and cook until squash is tender, 6 to 8 hours on low or 4 to 6 hours on high.

Stovetop Instructions:

  • In a stock pot melt 1 tbsp butter and saute onion for 2-3 minutes over medium-high heat until lightly browned.
  • Add chopped apple and saute for 1 more minute. Add remaining butter and let it melt completely. When the butter has melted season with a little bit of salt and pepper.
  • Add butternut squash and chicken stock. (See note 1)
  • Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are tender.

Puree Soup:

  • Using an immersion blender, process soup until smooth. Season with salt and pepper to taste. Add more water or stock if needed.
  • Serve with rustic bread.

Notes

  1. Depending on the size of your slow cooker or pot you might need to add 1 additional cup of stock. There should be enough water to cover the squash.
  2. Instructions for using a Blender: Let the soup cool for a few minutes then work in batches. Process soup in a blender until smooth. Transfer blended soup to another pot and reheat. Season with salt and pepper to taste.

Nutrition

Calories: 267kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 241mg | Potassium: 1158mg | Fiber: 6g | Sugar: 12g | Vitamin A: 28380IU | Vitamin C: 58.7mg | Calcium: 140mg | Iron: 2.3mg