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5 from 3 votes

Slow Cooker/ Instant Pot Butternut Squash Soup

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!
Prep Time10 mins
Cook Time20 mins
Course: Side Dish, Soup
Cuisine: American
Keyword: crockpot butternut squash soup, dairy-free soup, vegan soup, vegetarian soup, whole30 soup
Servings: 4 people
Calories: 157kcal

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.

Nutrition

Serving: 2cups | Calories: 157kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Sodium: 587mg | Potassium: 203mg | Fiber: 2g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg