Healthy Butternut Squash Soup

Healthy Butternut Squash Soup is easy to make in your crockpot, instant pot or on the stove! This tasty soup is paleo, vegan and gluten free!

Prep Time15

Cook Time45

Total Time1

Servings: 1 cup servings

Calories: 107kcal

In a large pot, heat the olive oil over medium heat. Sauté the squash, carrots, onions and garlic for 5 minutes.
Once the veggies have cooked, add the stock and dried spices to the pot. Stir together. Cover the pot and bring to a boil. Once boiling, reduce the heat to medium and cook for 30 minutes, stirring occasionally.
Once the soup has cooked, blend with an immersion blender until smooth and serve warm. If you don't have an immersion blender there are tips for blending the soup in a blender in the post!

In a large pot, heat the olive oil over medium heat. Sauté the squash, carrots, onions and garlic for 5 minutes.
Place the cooked vegetables in crockpot. Cover with stock and add dried spices. Stir together. Cover and cook on low for 6-8 hours or high for 4 hours.
Once the soup has cooked, blend with an immersion blender until smooth and serve warm. If you don't have an immersion blender there are tips for blending the soup in a blender in the post!

Set instant pot to Sauté. Heat the olive oil over medium heat. the squash, carrots, onions and garlic for 5 minutes.
Once the veggies have cooked, add the stock and dried spices to the pot. Stir together.
Cover the instant pot and set to sealing, Pressure Cook for 8 minutes.
Once the soup has cooked, allow the pressure to naturally release for 10 minutes. Quick release any remaining pressure.
Blend with an immersion blender until smooth and serve warm. If you don't have an immersion blender there are tips for blending the soup in a blender in the post!