Fall Butternut Squash Soup + Fall Meal Plan

Overhead shot of fall ingredients in a pot including butternut squash, carrots, apple, onion, and sage.

Fall Butternut Squash Soup + Fall Meal Plan

This cozy Butternut Squash Soup is a super simple, easy fall dinner recipe that’s perfect to make on busy weeknights or autumn weekends. Plus 40+ more easy dinner ideas you can use for your Fall Meal Plan this season!

Course dinner, Soup

Diet Gluten Free

Keyword butternut squash, fall, fall dinner, fall recipes, Instant Pot, Pressure Cooker, soup

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 205

Author Robyn Conley Downs

Equipment

Ingredients

1 medium yellow onion chopped
2 cups chopped carrot
2 cups chopped apple such as Honeycrisp
6 cups chopped butternut squash
2 garlic cloves
1 ½ teaspoon kosher salt
1 teaspoon turmeric
½ teaspoon ground cinnamon
1 quart chicken stock or vegetable stock

To Add at the End

1 cup canned coconut milk or heavy cream

Instructions

Intant POt

Add the onion, carrot, apple, butternut squash, garlic, salt, turmeric, cinnamon and stock to a 6-quart pressure cooker.
Secure the lid, select the manual setting, and set it to high pressure for 5 minutes.
When the pressure cooker timer is done, quick release the pressure.
Uncover and add the coconut milk (or cream, if using). Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.
Taste and add additional salt if desired. Serve with any toppings you like.

Stovetop

Follow step 1, but use a large Dutch oven or pot.
Cover, bring to a boil, then reduce to a simmer. Cook until the veggies are tender, about 25-35 minutes.
Proceed with steps 4-5.

Nutrition