Butternut Squash and Sweet Potato Soup
Healthy and hearty Butternut Squash and Sweet Potato Soup can be prepared in an Instant Pot or a slow cooker, and can easily be made vegan-friendly with just a few small changes. It's perfect for a cozy fall or winter meal....but I love to eat it year-round!
Ingredients
- 2 mediumyellow onions, peeled
- 1 tbspunsalted butter ((optional for vegan recipe -- see notes))
- 1 tbspolive oil
- 2 tbsplight brown sugar
- 1 tbspminced fresh garlic
- 1 tbspground ginger
- 1 tspground cinnamon
- 1 ½ tspkosher salt
- ½ tspground black pepper
- 3 lbbutternut squash, halved, peeled and cored
- 2 ½ lbred sweet potatoes or garnet yams, peeled
- 6 cupslow sodium chicken or vegetable broth
Directions
- 1
Halve the onions and then thinly slice them.
- 2
Heat the butter and oil using the Sauté function on your Instant Pot (for vegan recipes, omit the butter and use 2 tbsp olive oil instead.) See "Notes" section below for directions if using a slow cooker or a pot on your stove top.
- 3
Add the onion, brown sugar, garlic, ginger, cinnamon, salt and pepper. Sauté, stirring occasionally, until the onion is golden brown and tender, 10-15 minutes.
- 4
While the onion cooks, cut the butternut squash and sweet potatoes into 1½ inch pieces. Add these to the the Instant Pot along with 6 cups of the broth.
- 5
Place the lid on the Instant Pot and switch to the "Manual" feature, set to 16 minutes. When finished, allow the steam to naturally release for 15 minutes and then carefully flip the sealing nozzle to release the rest.
- 6
Using an immersion blender, puree the soup directly in the Instant Pot until it is smooth an creamy, or transfer the soup to a traditional blender to puree in batches.
- 7
Add more broth to the soup if it is too thick for your taste (I like a thicker soup), and reheat until warmed through. Season with salt and pepper.