What Makes This Recipe So Good
This lightly sweetened butternut squash soup is creamy and full of rich vegetable flavors. It’s perfect as an elegant appetizer or first course when entertaining on holidays, but also great to curl up with for an easy lunch. With a couple easy swaps, this Instant Pot soup can be made Whole30 and dairy-free.
Key Ingredients
Butternut squash – Sweet and dense with a slight nutty flavor, butternut squash makes this soup super flavorful and thickGranny Smith apple – The tartness of the apple pairs perfectly with hearty and sweet veggiesHeavy cream – Heavy cream helps makes this soup thick and creamy, with a hint of buttery dairy flavorCurry powder – Both savory and sweet, curry powder adds warmth and spice to this recipe
Chef’s Tips
To make this recipe Whole30 or dairy free, substitute 1/2-1 cup coconut cream (just the solid white part of a can of coconut milk) for the heavy cream and use ghee or a neutral oil instead of butter. Your soup will keep in the fridge in an airtight container for about 3-4 days. If you want to freeze your soup, follow the instructions, but stop before you add the heavy cream. Without the cream added, it will keep in the freezer for about 3 months.
More Delicious Soups
Pumpkin Bisque Instant Pot Chicken Tortilla Soup Crockpot Potato Soup Tom Yum Soup Instant Pot French Onion Soup Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup) She Crab Soup Mexican Soup Instant Pot Cajun Chicken Pasta Soup Italian Fish Stew The Best Lobster Bisque (Ruth’s Chris Copycat Recipe) Shrimp Bisque Instant Pot Chicken Pot Pie Soup Creamy Irish Potato Soup Instant Pot Lentil Soup Seafood Soup Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
