I love butternut squash and I love soup. When a friend shared this recipe with me, it quickly became a family favourite, and is made regularly throughout the fall and winter seasons. It’s gluten free and dairy free, and can easily be made vegan too. I usually make it in my Instant Pot, however it can be made in a slow cooker. Enjoy!
Butternut Squash Soup
A silky, savoury bowl of comfort.
Credit: Adapted from https://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/
Ingredients
- 1 white onion, diced
- 4 cloves garlic,minced
- 1 carrot, peeled and chopped
- 1 apple, peeled, cored and cut into 1 cm pieces
- 1 medium (about 3–4 lb) butternut squash, peeled, seeded and diced
- 1 1/2 tsp dried sage
- 1/4 tsp salt
- 1/8 tsp ground cinnamon and nutmeg
- 1 large pinch cayenne pepper
- 2 cups gluten free no salt chicken or vegetable broth
- 1/2 cup unsweetened coconut milk
- freshly-cracked black pepper
- 1/4 cup pumpkin seeds or pepitas
Directions
- Place the onion, garlic, carrot, apple, squash, sage, salt, cinnamon, nutmeg and gluten free broth into your pressure cooker.
- Close the lid sealing the cooker and set to high pressure for 8 minutes.
- Once done, use the ‘quick release’ to release the pressure. Once the pressure has been released and it is safe to do so, remove the lid.
- Add the coconut milk.
- Use an immersion blender to purée the soup.
- Serve topped with cracked pepper and pumpkin seeds.
- Recipe Notes
- As an alternative, the soup can be made in a slow cooker. Cook on low for 4-6 hours.
- Cutting the squash can be time consuming and labour intensive. To save time, you can consider using pre-cut butternut squash available at some grocery stores.
Yummy Gluten Free 