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cup of soup
Sarah Erickson

Easy Paleo Butternut Squash Soup and Instant Pot Recipe

One of my favorite soups in the city is the butternut squash soup from True Food Kitchen, and this dairy free, creamy butternut squash soup reminds me of the soup sold in the restaurant - absolutely delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8
Course: Dinner, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 TBS olive oil
  • 3-4 pound butternut squash diced
  • 2 Granny smith apples
  • 1/2 tsp salt
  • 2 shallots diced
  • 1 tsp grated fresh ginger
  • 1 TBS fresh thyme
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 4 to 6 cups vegetable broth
  • 1/2 cup dairy-free milk
  • 1/2 cup maple syrup

Method
 

  1. Heat a Dutch oven or large soup pot over medium heat.
  2. Add olive oil, butternut squash, apples and salt. Heat for 5 minutes and then add in shallots, stirring occasionally.
  3. Sauté ingredients until butternut squash begins to soften and gets some golden-brown areas (that means loads of flavor, similar to a roasting method, but one less dish!).
  4. Add in freshly grated ginger, fresh thyme leaves, cinnamon and nutmeg. Sauté for 30-60 seconds until fragrant, being careful not to burn other ingredients. Note: Have the broth ready to add for the next step!
  5. Pour in enough broth to just barely cover all ingredients. This will be approximately 4 cups, but will vary based on the actual size of your butternut squash.
  6. Simmer all ingredients until butternut squash becomes fork tender.
  7. Add in dairy-free milk and maple syrup.
  8. Using an immersion blender or high-speed blender, blend until smooth and creamy.
  9. Add soup back to Dutch oven and add in more broth if needed until desired consistency is achieved.
  10. Give this a taste test and adjust seasonings if needed.
  11. Simmer over low heat while serving to keep the soup piping hot for anyone wanting seconds, and yes there will be lots of people looking for seconds!