Savory Butternut Squash Soup

This Cozy Butternut Squash Soup is full of hearty comforting vibes. If you love Panera Autumn Squash Soup, then this recipe is for you ! This vegan and gluten free soup is velvety creamy yet low calorie.

This is the perfect recipe for those days and nights when you’re craving a cozy, creamy, comforting bowl of soup. Similar to Carrot Ginger Soup, this recipe is oozing moreish vibes.

Play nice soft music in the background, dunk in a piece of warm crusty bread in the bowl of soup and enjoy the bliss.. It’s the joy of simplest things!

Curried butternut squash soup is delicious-and-hearty, sweet-and-savory, thick-and-creamy, comforting soup you could ask for.

It certainly tops my list of Best Comfort Food….a snuggle in the bowl so to say. I love Panera Autumn Squash Soup and this is how I make it at home.

Butternut squash is a good source of vitamin C, manganese, magnesium, potassium and fiber. It is loaded with vitamins A and E.

So, your body will be thanking you for eating this bowl of savory soup full of nutrients rich goodness.

Plus, it’s easy to make in just one pot. You can use the Instant Pot(electric pressure cooker) Crock-Pot (slow cooker), or on the stovetop-your choice.

You will love this Savory Butternut Squash Soup

• It is vegan, gluten free
• Easy One Pot, 20 minute recipe
• It’s full of nutrients and flavors
• It’s budget friendly, affordable
• tastes way better than canned or boxed soup.

Ingredients

• Olive oil
• Butternut squash : I often buy pre cubed butternut squash. It is available fresh (in produce section around salads) or Frozen (in frozen vegetable section) You can use either one to make this soup. I prefer not to use canned.
• Apple : Adds good texture and sweet taste.
• Onion : I add small red onion for flavoring.
• Vegetable broth ( or just water )
• Seasoning : Fresh grated ginger, curry powder, bay leaves, smoked paprika
• Garnishes : Fresh sage leaves or dried sage, pumpkin seeds and fresh grated nutmeg for garnish

If you are our regular blog reader, you know that we love layering the flavors for all our food. So there is lot of good flavor action going on here too.

The ginger, sage, bay leaves and smoked paprika add a robust flavor profile to the earthy and sweet butternut squash. A dusting of nutmeg adds a lingering aroma and taste that is simply awesome.

How To Make

1. Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get  warm in 30 seconds. Add bay leaves, sage, onions and ginger. Sprinkle some salt. Sauté on high for 2 minutes.
2. Add the cubed squash, apple, curry powder and smoked paprika. Stir a few times so ingredients are mixed well together. Add vegetable broth and mix well. Cancel Sauté function.
3. Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 5 minutes.
4. After it’s done cooking, do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
5. Remove and discard the sage and bay leaves. Using an Immersion blender in the Instant Pot, puree the mixture well. Your velvety smooth and creamy soup is ready.
6. Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg and smoked paprika. Bon Appetit!

Serving Ideas

I recommend serving this vegan butternut squash soup with Miso Glazed Grilled Veggies or Fig Arugula Salad. It also pairs well with Tex Mex Quinoa, Thai Zucchini Noodles or Superfood Curry Spiced Quinoa .

Cozy Soup Recipes

Here are some delightful soup recipes for comforting dinners.

★ If you make this Savory Butternut Squash Soup Recipe, do let us know how you like it by ★ star rating it and leaving a comment below.

Savory Butternut Squash Soup

Prajakta Sukhatme

This savory butternut squash soup is delicious and cozy. It is seasoned with curry powder and ginger. You will love this easy, dairy free, gluten free and one pot soup recipe.

4.25 from 8 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Comfort Food

Cuisine American

Servings 6 cups

Calories 240 kcal

Ingredients

  

1x2x3x

• ▢ 1 Tbsp. olive oil
• ▢ 2 lb. butternut squash peeled and cubed
• ▢ 1 medium apple cored and chopped
• ▢ 1 medium red onion diced
• ▢ 3 cups vegetable broth or water
• ▢ 1 tsp. curry powder
• ▢ 1 tbsp. fresh grated ginger
• ▢ 1-2 bay leaves
• ▢ 5-6 fresh sage leaves or ½ teaspoon dried sage
• ▢ ¼ tsp. smoked paprika
• ▢ ¼ tsp. salt
• ▢ Pumpkin seeds for garnish
• ▢ Grated nutmeg for garnish

Useful Kitchen Tools

• ▢ InstantPot
• ▢ Immersion Blender
• ▢ Soup Ladle
• ▢ Meal Prep Containers

Instructions

 

How to Make Instant Pot Butternut Squash Soup

• Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get  warm in 30 seconds. Add bay leaves, sage, onions and ginger. Sprinkle some salt. Sauté on high for 2 minutes.
• Add the cubed squash, apple, curry powder and smoked paprika. Stir a few times so ingredients are mixed well together. Add vegetable broth and mix well. Cancel Sauté function.
• Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 5 minutes. After it’s done cooking, do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
• Remove the sage and bay leaves. Using an Immersion blender in the Instant Pot, puree the mixture well.Your velvety smooth and creamy soup is ready.
• Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg and smoked paprika. Bon Appetit!

How to Make Butternut Squash Soup on stove top

• In a heavy bottom pan add the olive oil. Once the oil heats up, add sage, bay leaves, onions and ginger. Sprinkle some salt. Sauté on high heat for 2 minutes.
• Add the cubed squash, apple, curry powder and smoked paprika. Stir a few times so ingredients are mixed well together. Add vegetable broth and mix well.
• Let it come to boil on high heat. Then reduce heat, cover the pan and let it cook for about 10-15 mins on medium heat. Check and stir a few times to make sure it doesn’t burn at the bottom. Butternut squash cooks and softens very quickly. Turn the heat off.
• Remove the sage and bay leaves. Using an immersion blender in the pan, puree rest of the mixture well. Your velvety smooth and creamy soup is ready.
• Serve garnished with pumpkin seeds and couple dashes of freshly grated nutmeg and smoked paprika. Enjoy.

Slow Cooker Instructions

• Follow the same directions as above. Cook on high for 2 hours or Low setting for 3-4 hours.

Notes

This soup makes a great lunch or dinner, and it freezes very well. For the meal prep, make a big pot and portion it into containers for weekday lunches! You can also double the recipe.

For extra fun flavors,  garnish the soup with fried sage leaves. Lightly spray the sage leaves with oil mist.  Gently massage them and put them on a heated pan for 1 minutes. They get crispy and full of flavors. Do try. 

Nutrition

Serving: 1cupCalories: 240kcalProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gFiber: 12gSugar: 11g

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