Its mother-freaking SOUP SEASON Y’ALL!! I splurged on an immersion blender just so I could make some butternut squash soup for mahself this week. It did not disappoint. Nothing screams fall more than a squashy soup and I am all here for it. It was extra exciting because its been rainy all week here in Lou, which made it feel way cozier. No one likes eating soup when its sunny and beautiful outside. Well actually, I do. Let’s get into it.
- Firstly, breaking down the squash actually took me the better part of an hour lol. I am not known for my knife skills, so it will likely not take you as long. But I just wanted to put that out there.
- I used my InstantPot because why wouldn’t I? It was ready so much faster (not counting the extra time it took me to cut up the squash). It is possible to make this without the instant pot, it will just take you a lot longer to do it on the stove.
- I got my recipe from somewhere but I don’t remember the website srry.
- You also don’t need an immersion blender for this, a regular blender would work fine. But I didn’t feel like it.
- The cayenne pepper does not make this spicy guys. It kinda wakes up the soup which I love. But she’s not required, do with the pepper what you will.
- Normally one would also add a carrot in this recipe. I did not want to. I thought it was plenty tasty without.
- I really wish I had some crusty bread to eat with this but I forgot it. (the fried sage is a must though)
- This recipe is 100% VEGAN! It doesn’t get any more sustainable than that!
- SAVE YOUR VEGGIE SCRAPS!! MAKE YOUR OWN BROTH!! SAVE MONEY!! LIVE BETTER!! WALMART!!
Prep Time: 30 mintues
Cook Time: 15 minutes
Total time: 45 minutes
Makes 6-8 servings
- 1 medium sized butternut squash
- 1 onion
- 2 stalks of celery
- 1 apple
- 4 cloves of garlic
- 2 cups of vegetable broth
- 1/2 cup of coconut milk
- ~5 fresh sage leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp cayenne pepper
- pinch of cinnamon and nutmeg
- It is time. Prep the veg. Everything needs to be peeled and diced into roughly the same sized pieces. The squash also needs to be seeded. But it doesn’t have to be perfect.
- Throw the squash, celery, onion, apple, garlic, sage, cinnamon, nutmeg, salt, pepper, and vegetable broth into the InstantPot. Set the pot to Sealing and cook on High Pressure for 8 minutes.
- Once the timer goes off, carefully vent the InstantPot. After all the steam is let out open it up, remove the sage leaves, and add the coconut milk.
- Use your immersion blend to ~carefully~ blend all them veggies up. This isn’t a chunky soup, friend, we want her silky smooth. Taste for seasoning and add the cayenne pepper. I ended up adding a little more salt.
- Serve piping hot with an extra drizzle of coconut milk, pepitas, paprika, and fried sage leaves.
Easiest, fastest, tastiest, autumniest soup ever. I hope you guys give this one a try!