This Easy Butternut Squash Soup Recipe can be made in the Instant Pot, slow cooker, or right on your stovetop! Each bite is rich and velvety, plus this savory butternut squash soup is so easy to throw together with minimal work.
6cupsraw butternut squash, cut into 1 inch squares- this was basically one large squash
1cuponion, diced
2-3clovesgarlic
1teaspoonchili powder + a little extra for garnish
1teaspooncumin
¼teaspooncinnamon
1teaspoonkosher saltif using low sodium broth, double this
¼teaspoonground black pepper
3cupschicken broth
2Tablespoonsheavy cream
Burrata cheese
Cilantro to tasteroughly chopped
Instructions
Instant Pot Instructions
Add squash, onion, garlic, spices, and broth to the instant pot and secure the cover on top.
Choose the "Soup" setting on the Instant Pot and leave it at normal. This will show up as 30 minutes.
Once the Instant Pot indicates that it's done, do a quick release to depressurize the Instant Pot.
Use a stick blender to puree the soup until smooth.
Stir in the heavy cream.
Ladle the soup into bowls and top with a sprinkle of chili powder, a hunk of Burrata and roughly chopped cilantro. Serve immediately.
Crockpot Instructions
Add squash, onion, garlic, spices, and broth to the crockpot.
Cover and cook for 6 hours on low or 3 hours on high.
Uncover and use a stick blender to puree the soup until smooth.
Stir in the heavy cream.
Ladle the soup into bowls and top with a sprinkle of chili powder, a hunk of Burrata and roughly chopped cilantro. Serve immediately.
Stovetop Instructions
Add squash, onion, garlic, spices, and broth to the pot. Bring to a boil over medium high heat.
Once boiling reduce heat and simmer for 1 hour partially covered.
Uncover and use a stick blender to puree the soup until smooth.
Stir in the heavy cream.
Ladle the soup into bowls and top with a sprinkle of chili powder, a hunk of Burrata and roughly chopped cilantro. Serve immediately.
Video
Notes
To prep the squash you’ll peel it, remove the seeds and cut to pieces around 1-2 inches.
Don’t worry about making perfect cuts, you’ll be pureeing this once cooked. The goal should be trying to cut them to uniform size.
Blend to puree. I use an immersion blender (or stick blender as some call it) to puree the soup once the cooking is done but you can also use a food processor or a high powered blender like a Vitamix.
Prep ahead by cutting up the squash, chopping onions and peeling the garlic.
Storage and leftovers: this will last up to 5 days covered in the refrigerator.