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Butternut Squash Soup - hello fall

This 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 e


  • 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


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.

  • 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.

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