Simple But Tasty Butternut Squash and Apple Soup- Instant Pot or Not

Butternut Squash makes a delicious soup that is slightly sweet, thick, and satisfying. Add some fall apple and you have a genuinely nourishing rich autumn soup. The beautiful bright orange color, so reminiscent of the season, brings warmth and a glow to our fall table. 

I made this appealing soup for Thanksgiving this year. 

Despite just publishing, Easy Plant-Based Soups From Farm To Ladle, which contain over 80 easy soup recipes, I'm still creating new wonderful recipes such as this one. 

If you would like to buy my colorful attractive cookbook which contains of 80 soup recipes and 40 Inspirational quotes,  I printed 200 special edition copies which are 7 X 8 spiral bound and can only be purchased through my website ( see button on bottom of this page to order).  I am in the process of working on a hardcover and ebook version that will be on Amazon next year. But these special editions are my favorites. Just in time for holiday gifts! Stocking Stuffers? 

 

  

                                          

I really do like butternut squash. It is a vegetable that I can buy and keep for at least 3 weeks, making it ideal for a person like me who doesn't always get to use up all the fresh vegetables that I buy. 

I've been doing better since we are shut-in because we cook everyday. I have not started to eat in outdoor restaurants yet and just when I thought I would, the numbers have really started to rise- so eating out is off my list again. 

This recipe was fairly easy. 

I washed and scrubbed my squash very well. I then simply sliced it without peeling it. ( you could peel your squash if you want) - I used organic. I cut each slice in half, sprayed them with a little oil and layer them out on a rimmed cookie sheet to roast for about an hour.

Wondering about the seeds? Yes, when I got to the round part of the squash that is full of seeds, I just kept slicing. With seeds, layed those slices on a separate cookie sheet and sprayed with a little oil. The results- delicious roasted squash with roasted seeds! I did not use the squash with seeds in the soup. We simply ate those slices ( there were only about 6 of them with seeds attached) 

The roasted slices without seeds went into my soup. I used my Instant Pot, but of course it can be made on the stove top as well. 

Ingredients: 

Small amount of Olive oil for sautéing vegetables

1 large butternut squash ( I like one with a fat ball and a long neck), scrubbed and sliced in 1/2 moons and roasted at 375 for an hour.

2 cups of sliced onions (1/2 moons)

2 cups of sliced apples 

5 cups of vegetable broth

1 cup of water

Preheat oven to 375 degrees to roast the squash 

Lay squash slices on a rimmed cookie sheet- spray with oil or toss in oil 

Roast in oven for about an hour or until squash slices are tender. Remove from oven and reserve for soup. The squash can be roasted the day before. 

Directions for Instant Pot: 

Spray or coat the bottom of the Instant Pot insert liner with a little oil. Add onions and apples and sauté until onions are translucent (about 5 minutes), stirring

Add previously roasted butternut squash, vegetable broth, and water. 

Turn off sauté function, secure lid, and close steam valve. Set to pressure cook for 2 minutes. When done turn off pressure cooker, release steam manually according to the manufacturer's directions, and when all steam is released, remove lid. Using an immersion blender, blend soup until thick and creamy. 

Directions for Stove Top: 

Spray or the bottom of a soup pot. Add onions and apples and sauté for about 5 minutes, stirring. Add roasted squash slices, vegetable broth and water. (add 1/4 cup extra water). Bring to a boil, and then reduce to a low heat and cook for about 5 minutes. Using an immersion blender, blend until creamy.

Notes: All my recipes as are gluten-free and vegetarian, and as of 2018 they are also vegan.

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