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!
Servings: 6 1 cup servings
Calories: 107kcal
Ingredients
- 1 tablespoon olive oil
- 2 lbs cubed butternut squash about 5 cups
- 1 cup diced carrots
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 quart vegetable stock
- 1/4 teaspoon black pepper add more to taste
- 1 teaspoon paprika
- 1/4 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
Instructions
Stove Top instructions
- In a large pot, heat olive oil over medium heat. Sauté squash, carrots, onions + garlic until squash for 5 minutes.
- Once the veggies have cooked, add stock and spices to the pot. Stir together. Cover the pot and bring to a boil. Once boiling, reduce heat to medium and cook for 30 minutes, stirring occasionally.
- Once the soup has cooked, puree with an immersion blender, or allow soup to cool and blend with a blender. Blend until smooth. Serve and enjoy!
Crockpot Instructions
- In a large pot, heat olive oil over medium heat. Sauté squash, carrots, onions + garlic until squash for 5 minutes.
- Place cooked vegetables in crockpot. Cover with stock and add spices. Stir together. Cover and cook on low for 6-8 hours or high for 4 hours.
- Once the soup has cooked, puree with an immersion blender, or allow soup to cool and blend with a blender. Blend until smooth. Serve and enjoy!
Instant Pot Instructions
- Set instant pot to Sauté. Heat olive oil over medium heat. Sauté squash, carrots, onions + garlic until squash for 5 minutes.
- Stir in spices and add stock.
- Cover instant pot and set to sealing, Pressure Cook for 8 minutes.
- Once cooked, allow the pressure to manually release for 10 minutes. Quick release any remaining pressure
- Puree with an immersion blender, or allow soup to cool and blend with a blender. Blend until smooth. Serve and enjoy!
Video
Notes
Why is this Butternut Squash Soup Made without milk?
Because it doesn't need it :) Once you try this, you won't even miss the milk. The creaminess of the squash + veggies when blended tastes just like soup that has milk in it. You really don't need it!
What can you serve this butternut squash soup recipe with?
- I like to garnish with fresh cilantro and toasted pumpkin seeds
- You can add bacon bits on top
- If you're not paleo/whole30 - a big loaf of crusty bread :)
Nutrition
Serving: 1cup | Calories: 107kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 216mg | Potassium: 639mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19802IU | Vitamin C: 34mg | Calcium: 88mg | Iron: 1mg
