Soup is one of my favorite foods. It’s nourishing, comforting, and really easy to throw together.

Butternut squash is plentiful in the garden once fall hits, and there aren’t a whole lot of ways to eat it plain (roasted, steamed, or… roasted?).

So I love throwing it into this simple butternut squash soup recipe.

How to Make Butternut Squash Soup

I created this butternut squash soup recipe after I started the AIP diet. My favorite butternut squash soup included white potatoes which I can no longer eat.

The potato gave it a creamy texture and I didn’t want to lose that, so I added a white sweet potato. I’ve also made it without the potato all together and it’s still amazing. Here are the basic steps:

1. Saute aromatics
2. Add squash and root vegetables
3. Add broth and simmer until vegetables are soft
4. Season
5. Blend with an immersion blender or regular blender.

In fact, these are the same steps you would use to make almost any blended soup! 

How to Serve Butternut Squash Soup

This soup recipe can be a meal on its own. It contains a good amount of healthy protein from the chicken broth and has lots of veggies as well.

It’s light and creamy so I like to eat this soup on its own, but it also pairs well with grilled or roasted chicken or pork. I’ve even served it as a first course at holiday meals!

How to Store Soup

This delicious soup can be doubled or tripled, so if you want to make a big batch and save some for later, you can! You can keep this soup in the refrigerator for up to 7 days or freeze it for longer storage.

To freeze:

• Portion out the soup into freezer bags or glass containers (2 cups is a good portion size).
• Make sure you leave space for expansion.
• Freeze for up to two months.

Purees (especially squash) are tricky to can so it’s not recommended to try canning this soup (even using a pressure canner.)

Can I Make This in My Instant Pot?

It’s really simple to adapt this recipe to be made in an Instant Pot. Here’s how you do it:

1. Heat oil on the saute setting.
2. Cook onions until translucent.
3. Then add garlic and cook until fragrant.
4. Add the rest of the ingredients and close the instant pot (make sure the vent is on sealing).
5. Cook on Manual setting for 2 minutes and allow to release steam naturally. Alternately, you can cook for 8 minutes if you prefer to quick release the steam.
6. Blend using an immersion blender.

I like to make this soup this way when I’m serving it as part of a large meal (like during the holidays) because it saves stovetop space and I can keep it warm easily in the Instant Pot.

Looking for More Tasty Fall Recipes?

Here are some amazing fall-inspired recipes to indulge in:

• Chocolate Pumpkin Truffles – I love these sweet treats that use fresh pumpkin from my garden!
• Cranberry Orange Muffins – These healthy and delicious muffins have a secret ingredient — avocado!
• Venison Stew – This crock-pot soup recipe calls for wild game for a meaty stew that is more interesting than plain chicken soup.
• Pumpkin Butter – This condiment is easy to make and incredibly versatile. I like to put it on muffins, apples, or just eat it plain!

I love trying new fall-inspired recipes and coming up with my favorite variations.

Butternut Squash Soup Recipe

Yield: 8-10 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

A simple and healthy soup made with real food ingredients.

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Ingredients

• 2-3 tablespoons coconut oil or other solid cooking fat
• 1 medium yellow onion, chopped
• 4 cloves garlic, chopped
• 1 butternut squash, peeled and diced
• 2 large carrots, washed and chopped
• 1 white sweet potato (optional)
• 1 teaspoon salt or to taste
• 6 cups chicken broth (homemade or Kettle and Fire)
• ⅛ teaspoon ground nutmeg (optional, omit for AIP)

Instructions

1. In a saucepan, heat oil over medium heat.
2. Add onions and cook until translucent.
3. Add garlic and cook until fragrant.
4. Add the rest of the ingredients and cook until carrots and squash are easily pierced with a fork (about 20 minutes).
5. Remove from heat and blend using an immersion blender.
6. Alternately, allow to cool enough to handle and add to a blender to puree. Reheat if necessary and serve.

Notes

Instant Pot Instructions:

1. Heat oil on the saute setting.
2. Add onions and cook until translucent.
3. Add garlic and cook until fragrant.
4. Add the rest of the ingredients and close the instant pot (make sure the vent is on sealing).
5. Cook on Manual setting for 2 minutes and allow to release steam naturally. Alternately, you can cook for 8 minutes if you prefer to quick release the steam.
6. Blend using an immersion blender.

What are your favorite fall-inspired recipes?