Healthy Butternut Squash Soup

Step 1

Heat olive oil in a pan over medium heat. Saute squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent

Step 2

Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes.

Step 3

Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.

Step 4

In a large pan, heat olive oil. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent. (about 10 minutes)

Step 5

Place cooked vegetables in crockpot. Cover with stock and add spices. Cook on low for 6-8 hours

Step 6

Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.

Step 7

Set instant pot to sauté. Heat olive oil. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent (about 10 minutes)

Step 8

Stir in spices and add stock.

Step 9

Cover instant pot and set to sealing, Pressure Cook for 10 minutes.

Step 10

Once cooked, allow the pressure to manually release for 10 minutes, than quick release.

Step 11

Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.