Butternut Squash Apple Soup
Pressure Cooker Method: This is a faster way to make Butternut Squash Soup. For more flavor, and if you have the time, roast your butternut squash first and then add into the pressure cooker. Note for the cook: DON'T HAVE A PRESSURE COOKER? No problem! if you do NOT have a pressure cooker, see BELOW for instructions.*If wanting a thicker soup, use the entire butternut squash and you can also add less chicken stock. If wanting a thinner soup, you only need about 4 cups of butternut squash cubes. To keep this vegetarian, you can use vegetable stock and omit the oven baked crispy bacon. You can also use coconut milk in place of the heavy cream if desired. **you can also use an onion if you don't have a leek
Servings: 6
Equipment
- Pressure Cooker If using a pressure cooker, the recipe only takes about 40 minutes
- Immersion blender
Ingredients
- 1 to 2 tablespoons olive oil extra virgin
- 1 small apple peeled and chopped; about 1 cup
- 1 leek tender white parts only, chopped, about 1 cup**
- 1 medium sized (about 2.5 to 3 lbs.) butternut squash peeled and cut into large chunks/pieces, about 5 to 6 cups*
- 1 teaspoon cumin
- 2 sprinkles ground nutmeg
- 1 to 2 teaspoons turmeric
- 2 quarts (8 cups) chicken stock
- 1 splash apple cider vinegar
- kosher salt
- 1 tablespoon brown sugar
- 1 cup heavy cream or coconut milk
For soup toppings:
- crème fraiche
- oven baked crispy bacon crumbled
- black pepper if desired
- fresh chives finely diced
Instructions
- PRESSURE COOKER INSTRUCTIONS: Using your pressure cooker, cover the bottom of your pan with olive oil. Using the "sauté" setting, sauté the leeks and apples first for about 10 minutes.
- Add in the butternut squash, cumin, nutmeg, turmeric and pour in the chicken stock, add a splash apple cider vinegar, season generously with salt and add in the brown sugar.
- Close pressure cooker and lock and set to "pressure cook" on high for 20 minutes. At the end of cooking, move the pressure release valve to its venting position. When the pressure has fully released, unlock and open the pressure cooker and remove the pot from the base. Blend, using an immersion blender, until smooth.
- Add a little bacon fat, if you baked some bacon, and add a cup of heavy cream and blend together one more time. Serve in bowls and garnish with desired soup toppings. Enjoy!
- STOVETOP INSTRUCTIONS: Heat olive oil in a heavy bottomed pot over medium high heat. Add the leeks and apples and sauté for about 10 minutes. Add in the butternut squash and sauté for another 10 minutes or so.
- Season with the cumin, nutmeg, turmeric and pour in the chicken stock, add a splash apple cider vinegar, season generously with salt and add in the brown sugar. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft and tender, for about 25 to 30 minutes.
- Remove from the heat and carefully puree the soup in batches in a blender or food processor or use an immersion blender until smooth.
- Add in a little bacon fat (if you baked some bacon) and add a 1/2 cup or ONE cup of heavy cream (or coconut milk) and blend together one more time. Serve in bowls and garnish with desired soup toppings. Enjoy!
Notes
*If wanting a thicker soup, use the entire butternut squash and you can also add less chicken stock. If wanting a thinner soup, you only need about 4 cups of butternut squash cubes. To keep this vegetarian, you can use vegetable stock and omit the oven baked crispy bacon. You can also use coconut milk in place of the heavy cream if desired.
**you can also use an onion if you don't have a leek