This Slow Cooker / Instant Pot Butternut Squash Soup recipe is quick, easy, and so delicious! Naturally gluten free, vegan, and Paleo. A cozy soup that is full of flavors that the whole family will enjoy!
Jump to RecipeUpdated 4/17/2020
How does that old saying go? “Necessity is the mother of invention?”
It was Friday morning before my family and I headed out of town on a week long vacation. I was desperately trying to clean out the fridge and pantry so that nothing went to waste (because organic real food is too damn pricey to go to the trash can!). Dinner needed to be planned before I headed off to work, or else we would (inevitably) end up eating out and Project: Clean Out The Kitchen would be delayed. I looked over at the ingredients that needed to be used. A butternut squash and a few apples stared back at me. Hmmmmm. There was possibility there. I opened the fridge. A few big mason jars of chicken bone broth I had made rattled on the door of the fridge. I had planned on sticking them in the freezer before we left, but I had a much better idea now. I got out my slow cooker and got to work….before I had to go to work.
What I came home to was a beautiful soup, bubbling away in my slow cooker. Simple, healthy, flavorful, and delicious. And cooked completely in my oh-so-awesome slow cooker, so that’s an extra bonus….I love anything I can make in my slow cooker a little bit more than other recipes.
Slow Cooker/ Instant Pot Butternut Squash Soup
This Slow Cooker/ Instant Pot Butternut Squash Soup is just the perfect blend of sweet and savory. It reminds me a lot of the falls of my childhood in Maine, yet apples and butternut squash are available for a good chunk of the year (especially if you are spoiled and live in San Diego like me), so this soup can be enjoyed pretty much any time of year that soup strikes your fancy!
And while I still love love love my slow cooker, I have since learned the magic and ease of using my Instant Pot for whipping up meals. So while this recipe originally was created to be made in a crock pot, I have since updated it to include Instant Pot instructions too.
This soup is naturally paleo, gluten free, nut free, dairy free, Whole30 compliant (assuming you use program compliant broth), and naturally vegan/vegetarian when vegetable broth is used! It can fit a variety of eating styles and preferences while still bringing the real food quality to the table with ease.
Other veggie-loaded soups you will want to make for your family
- Instant Pot Lentil Soup (+ slow cooker instructions)
- Veggie-Loaded Instant Pot Tomato Soup
- Instant Pot Black Bean & Butternut Squash Soup
- Mexican Slow Cooker Chicken Stew
- Slow Cooker Chicken & Butternut Squash Stew
Slow Cooker/ Instant Pot Butternut Squash Soup
Equipment
- Instant Pot
- slow cooker
- Immersion Blender
Ingredients
- 1 tbsp olive oil or avocado oil
- 1/2 a yellow onion peeled and minced
- 2-3 cloves garlic minced
- 1 medium butternut squash peeled, seeded, and cubed (about 4-5 cups)
- 2 cups apple chopped and cored (I left peels on)
- 2 1/2 cups broth or stock either chicken or vegetable will work
- 1 tsp ground cinnamon
- 1/2 tsp ground all spice
- 2 bay leaves
- 3/4 cup full-fat coconut milk can sub whole milk or cream if dairy-free isn't needed
- salt and pepper to taste
Instructions
For Slow Cooker
- Heat the oil in skillet over medium heat. Once hot, add the onion and garlic. Cook about about 5 minutes and remove from heat.
- Combine sautéed onions and garlic with all ingredients except coconut milk in slow cooker. Give it a stir to mix everything, cover, and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
- Once the soup is done cooking, remove bay leaves.
- Using an immersion blender, blend the soup until it is very smooth and all of the apple and butternut squash pieces are pureed. If you don’t have an immersion blender, you can also puree the soup in your blender in batches. Just be very careful when transferring the soup to blender, as it will be very hot.
- Add the coconut milk to the soup, blending or stirring for a minute or two to combine.
- Taste and add salt and pepper if needed.
- Enjoy warm garnished with a little olive oil, cheese or extra salt and pepper. Let cool and store leftovers in fridge for up to 4 days or in freezer for months to come.
For Instant Pot
- Turn your Instant Pot's to sauté function on. Heat the oil in pot and once hot, add the onion and garlic. Cook about about 5 minutes.
- Add remaining ingredients to the pot except the coconut milk/ cream. Stir everything to combine.
- Place the lid on your Instant Pot and lock it into place. Make sure the valve on the top is turned to sealing. Cook on HIGH pressure for 10 minutes. It will take your pressure cooker about 10 minutes to build up pressure.
- Once cook time is up, carefully switch the valve to venting and quick release the pressure. Remove lid from your Instant Pot. Remove bay leaves and discard.
- Using an immersion blender, blend the soup until it is very smooth and all of the apple and butternut squash pieces are pureed. If you don’t have an immersion blender, you can also puree the soup in your blender in batches. Just be very careful when transferring the soup to blender, as it will be very hot.
- Add the coconut milk to the soup, blending or stirring for a minute or two to combine.
- Taste and add salt and pepper if needed.
- Enjoy warm garnished with a little olive oil, cheese or extra salt and pepper. Let cool and store leftovers in fridge for up to 4 days or in freezer for months to come.
Do you need to peel the apples first?
Nope! Just core them and throw them in!
Can you refrigerate and reheat, or freeze?
Yes! I often make this as a freezer meal or enjoy the leftovers for days
Ah man! It said combine all ingredients so I put in the coconut milk with everything! Will it still be ok?
Well look at that typo! Fixing it now! Yes, everything should be fine!
How much does this make?
Hi Taesha – I plan to make this and still wondered how much it makes approximately. Thanks!
I would say a generous 5 servings
Why use coconut oil? I don’t want to buy the jar just for 2 tbsp. Any substitutions, if I really need it?
You can use whatever cooking oil you prefer!
We’re freezing this in Mason jars for our road trip over Thanksgiving. Going to warm them up in gas station microwaves on the way. Super delicious. Thanks, Taesha!
Such a smart idea! I’m stealing that for our road trip this weekend!
I think I saw you make this in your instapot on instagram. Do you remember how long it took?
I cooked it in the IP for 30 minutes on high pressure. And then I did a natural release! I should update the recipe with the IP instructions! Thanks for the reminder!
Hi! I am making it right now for my Mom. We don’t have coconut milk. Can without it?
I would highly suggest adding something in place of the coconut milk, otherwise the soup won’t be as creamy. Do you have almond milk or maybe some cashews you can blend up into a milk?
can I use evaporated coconut milk ?
I’ve honestly never tried. But I would think so
My new favorite fall soup. Whole family loved it.
Made this last night and it was SO good and easy. Looking forward to making this often into the Fall/Winter months. Thank you!
I am so glad you loved it!
Do y’all think pear would be an okay substitute for Apple?
Maybe? I’d be interested to hear how it turns out if you try it!
I made this recipe with items from my local CSA using the IP version. It was quick, easy and delicious! Perfect for fall!!
I love making it in my IP! I makes for a quick and cozy soup, even on a busy day! So glad you enjoyed it too!
is this more of a sweet or a savory soup?
It is a balance of both flavors. If you are hoping for a more savory soup, you can skip the cinnamon and add some sage and remove the apples or just use 1!