This deliciously Creamy One Pot Butternut Squash Soup is so rich in flavour with leek and a spicy sweet ginger heat.
It is so Fast and easy to make and it’s the perfect comforting soup. It makes a great lunch or dinner, and it freezes very well, making it a great meal prep recipe!
I’ve made way too many pots of butternut squash soups to count, including this Butternut Squash Bisque.
- 2 tbsp Olive oil - or Butter
- 2 Onion - small dice - 125g
- 125 g Leek - small dice
- 200 g Carrot - 2 carrots small dice
- 1 kg Butternut squash - medium dice
- Chicken broth - enough to cover – use this homemade or the mix + boiling water or use vegetable stock for a vegan or vegetarian soup
- 1 tsp Salt
- 1 tsp Ginger - fresh grated or 1/2 tsp powdered ginger
- Black pepper - or white – optional to taste
- Cream - (thick or whipping or sour cream or Greek yogourt for a low free version)
Cooking in a Pressure cooker
- Toss all the ingredients right into the Pressure cooker (Instant Pot) - no need to sauté any vegetables. Stir to combine. Make sure the liquid is covering the veggies.
- Lock lid and set machine to cook at high pressure for 15 minutes and let the pressure cooker do its work.
- Allow the Pressure cooker (Instant Pot) to naturally release pressure for 5-10 minutes.
- Carefully turn the steam valve to the venting position to release the remaining pressure.
- Carefully open the lid, away from your face, and stir the soup.
- Taste for seasoning and adjust with more salt, pepper, herbs or spices to taste, if necessary.
Cooking in a large straight-sided pot
- Add everything to a large soup pot and bring to a simmer.
- Place the lid on the pot at an angle, tilting it to allow steam to escape, and simmer for 35-45 minutes. Stir occasionally.
- The soup is done when the vegetables are soft.
Cooking in a slow cooker
- You can also use a Set 'n Forget Programmable Slow Cooker, leave it there and forget… when you come back, it’s ready.
- Place all the ingredients right into the crock of slow cooker and cover with water - low heat for 7 hours or high heat for 3½ hours.
Purée the soup
- Puree the soup in batches with a food mill or an immersion blender until smooth. (Use caution when pureeing hot liquids.)
- Bring the soup back to a simmer. Taste and adjust seasonings.
- At service, heat the heavy cream (if using) and add to the soup.
- For each portion, ladle soup into a broad soup plate. Decorate the top of the soup with a swirl of cream, if desired.
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