Savory Butternut Squash Soup
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.
Servings: 6 cups
Calories: 240kcal
Cost: $7
Ingredients
- 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
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: 1cup | Calories: 240kcal | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Fiber: 12g | Sugar: 11g