This buttery soup always gets rave reviews. It is full of flavor and extremely cozy. I kept the recipe simple by using frozen butternut squash that is pre-cubed and pureeing with an immersion blender. I have included three different options for cooking it below but highly recommend using the Instant Pot (see my above post for why). I prefer a more brothy soup but if you like your butternut squash soup thicker then I would recommend using five to six cups of broth instead of seven. You can always add more broth at the end to get your desired consistency. For me, seven cups is perfect.
Leftovers can be stored in an airtight container in the refrigerator for up to one week or in the freezer for up to three months. If you do not own an immersion blender you can blend the soup in batches in your blender.
- 1 tablespoon extra virgin olive oil
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper (or more to taste)
- 4 frozen packs butternut squash, pre-cubed (~40 ounces or 10 cups)
- 7 cups low-sodium vegetable broth*
- 1 cup unsweetened, plain almond milk (or other plant milk such as homemade cashew milk)
- Garnish ideas
- cashew crema
- freshly ground black pepper
- fresh chives
- Instant Pot Instructions
- Combine the oil, onions, garlic, salt and pepper in a 6-quart Instant Pot and set to "Saute". Saute for 3-5 minutes until fragrant and the onions are translucent and tender. Stir occasionally for even cooking.
- Add the butternut squash and broth. Put Instant Pot top on and move the valve knob to "sealed" (not "venting"). Press "Soup" and reduce time to 7 minutes (you could probably do even less time if your squash is not frozen). Let it come to pressure and pressure cook for 7 minutes. Then manually release the steam using a heavy duty oven mitt and keeping your face away from the valve to avoid burning yourself. When manually releasing the pressure use extreme caution not to burn yourself as the steam is released immediately from the valve. If you are not in a rush you can let it come to pressure on its own without intervening here.
- Add the plant milk and use an immersion blender to puree directly in the Instant Pot until smooth and creamy. Serve with your favorite garnishes such as cashew cream, chives and freshly ground black pepper. If not serving immediately I like to leave it on "Keep Warm" with the lid on.
- Stove Top Instructions
- Heat a large pot over medium/high heat. Add olive oil and cook the onion and garlic with the salt and pepper for 3-5 minutes until fragrant and the onions are translucent and tender.
- Add the butternut squash and broth. Bring mixture to a boil then simmer uncovered for 30-40 minutes until butternut squash is cooked through and extremely tender. I like to test the largest chunk of butternut squash by piercing with a fork to ensure it is "fork tender."
- Stir in the plant milk and use an immersion blender to puree directly in the soup pot until smooth and creamy. Serve hot with your favorite garnishes such as cashew cream, chives and freshly ground black pepper.
- Slow Cooker Instructions
- Add the onion, garlic and butternut squash into a 6 quart slow cooker. Pour the broth over these ingredients. Stir gently then cover and cook on low for 6-8 hours or high for 4 hours. You want the butternut squash to be soft and fork tender.
- Stir in plant milk until warmed through. Add salt and pepper. Use an immersion blender to puree directly in the slow cooker until smooth and creamy. Serve hot with your favorite garnishes such as cashew cream, chives and freshly ground black pepper.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: vegan butternut squash soup, vegan soup, easy butternut squash soup