Butternut Squash Soup Recipe

Steps

1. 1Roast the butternut squash. Preheat the oven to 425º F. Cut the butternut squash in half lengthwise, remove the seeds, and place onto a rimmed baking sheet. Cook until fork tender, about 40 minutes.
2. 2Make the soup. Scrape butternut squash from peelings and place into the container of a blender or food processor. Add 2 tablespoons of butter to the butternut squash. Melt the remaining tablespoon of butter in a medium skillet. Saute onion and garlic in the butter until the onion is tender, about 3 minutes. Add to the butternut squash, along with chicken stock and ground cumin, and process until creamy and the desired consistency. Serve or store.
3. 3Stovetop Instructions
4. 4Peel, seed, and cube the butternut squash. Set aside. Add a tablespoon of olive oil to a Dutch oven set over medium-high heat. Saute the onion until translucent, about 3 minutes. Stir in the garlic and cook until fragrant, another 1 to 2 minutes. Add the remaining ingredients to the Dutch oven, stir to combine, and allow to simmer until the butternut squash is tender and easily mashes when pressed with a fork, about 20 minutes. Use an immersion blender or transfer from the Dutch oven to a food processor and blend the soup until it is creamy and has the desired consistency.
5. 5Slow Cooker Instructions
6. 6Peel, seed, and cube the butternut squash. Set aside. Saute the onion in a skillet over medium heat until translucent, about 3 minutes. Stir in the garlic and cook until fragrant, another 1 to 2 minutes. Transfer the cooked onions and garlic to the slow cooker along with the remaining ingredients for the soup. Stir to combine and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until the butternut squash is tender and easily mashes when pressed with a fork. Use an immersion blender or transfer from the slow cooker to a food processor and blend the soup until it is creamy and has the desired consistency.
7. 7Instant Pot Instructions
8. 8Peel, seed, and cube the butternut squash. Set aside. Set your Instant Pot to "Saute". Add the olive oil, onion, and garlic. Stir frequently and cook until tender, about 3 minutes. Stir in the remaining ingredients, close the lid, seal the vent, and set your Instant Pot to "High". Cook on high for 7 minutes. Use the quick release of the vent to carefully release the steam from the Instant Pot. Use an immersion blender to blend the soup until it is creamy and the desired consistency.