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When you think of soup, what comes to mind? Likely a cozy memory of a warm bowl, comforting and flavorful. Today I am going to show you how to make Apple Butternut Squash soup, it is one of my favorite winter foods and it’s so easy! The best part is that because this soup is homemade, we can ensure it's packed full of nutrients and no additional additives that you might find in a can.
It wasn’t until recently that I decided to learn how to make my own soup...If you live near Panera, chances are you’ve heard of or tried their Autumn Squash soup. I was at Costco one evening when I saw a big container of precut cubes of butternut squash and got the idea to try to recreate this at home.
I have a Ninja Foodi pressure cooker and since moving into our new home, I decided I need to start using it more this year in ways I haven’t before. Soup seems like the perfect new adventure to meet this goal, especially with how cold and snowy it's been here in Colorado. Best part is that your house will begin to fill with a beautiful aroma that is both nutty and sweet as you wait for the soup to cook, you can thank me later!
Ingredients
- 6 cups Frozen Butternut Squash
- 4 cups of Chicken Broth
- 2 Large Apples
- 1 tablespoon Brown Sugar
- 1 clove Garlic, minced
- ½ Shallot, diced
- 1 teaspoon Pumpkin Spice
- ½ teaspoon Sage Leaf
- Salt & Pepper, to taste
Modification Options & Instructions
I think the best part about this Apple Butternut Squash soup is that you can omit or double up on certain ingredients to change the flavor from sweet to savory depending on your personal preference. I personally like a sweet and creamy soup, so I double my apples and usually add some brown sugar. If you want a more savory soup perhaps you skip the brown sugar and add more pepper, garlic, or shallots.
Checkout this video below for a quick tutorial on how to make this soup!
Ready to enjoy this cozy fall soup?
Give this recipe a try, and don’t forget to share your results! Tag me on Instagram—I’d love to see how it turns out for you!
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Apple Butternut Squash Soup
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A quick and easy pressure cooker recipe, this Apple Butternut Squash Soup is packed with nutrients that will fill your house with a beautiful aroma in as little as 30 minutes.
Ingredients
- 6 cups Frozen Butternut Squash
- 4 cups of Chicken Broth
- 2 Large Apples
- 1 tablespoon Brown Sugar
- 1 clove Garlic, minced
- ½ Shallot, diced
- 1 teaspoon Pumpkin Spice
- ½ teaspoon Sage Leaf
- Salt & Pepper, to taste
Get Recipe Ingredients
Instructions
- Prepare your produce, cube you squash and apples, dicing your garlic and shallot
- Mix all ingredients in the pressure cooker, secure lid and set to high for 10 minutes sealed to allow steam to build
- Vent after 10 minutes with the quick release until pressure is fully release
- Blend using an immersion style or Vitamix blender for 2-3 minutes
- Serve and Enjoy!
Notes
Can be stored in the freezer for up to 6 months in a freezer safe container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Pressure Cooker
