Roasted Squash and Veggie Soup (Stovetop, Instant Pot, & Slow Cooker)
Roasted Squash and Veggie Soup (Stovetop, Instant Pot, & Slow Cooker)
Roasted Squash and Veggie Soup (Stovetop, Instant Pot, or Slow Cooker)
Yield: 4
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 large (~3-4 lbs) butternut squash or any winter squash peeled, seeds removed, and diced
- 2 garlic cloves minced
- 3 large carrots peeled and chopped
- 1 large apple diced
- 1 1/2 cups vegetable broth
- 2 teaspoon salt
- 1 teaspoon thyme
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 cup unsweetened coconut milk or greek yogurt
Optional
- 1 tablespoon maple syrup or honey (optional for added sweetness)
Notes
Kid Tips:
Let kids cut up ingredients with kid safe knives as age appropriate, dump the ingredients, mix, and help with the immersion blender as age appropriate.
For babies under 1 year who are eating solids, omit the maple syrup, honey, and salt. As a reminder, honey is unsafe for kids under 1 year. Instructions
Stove Top
- Heat oil in a large pot over medium heat and add the onion, carrot, garlic, and salt, Cook until softened, ~1-2 minutes. Add apple, squash and spices (thyme, ginger, and nutmeg). Stir to combine and cook for about 1 minute. Add broth and cover the pot. Simmer until the squash is soft and cooked, about 25 minutes.
- Once squash is cooked, turn off the heat and add maple syrup or honey (optional) and coconut milk or yogurt. Use an immersion blender to puree the soup to a smooth texture of choice.
- Taste and add any additional seasoning as needed.
Instant Pot
- In the pot (cooking insert) of the instant pot, heat oil on saute function. Add the onion, carrot, garlic, and salt, Cook until softened, ~1-2 minutes. Add apple, squash and spices (thyme, ginger, and nutmeg). Stir to combine and cook for about 1 minute. Add broth and then add the cover and seal it. Press manual and set it to cook for 12 minutes.
- After done cooking, let it slowly release for 10 minutes.
- Open the top and add in maple syrup or honey (optional) and coconut milk or yogurt. Use an immersion blender to puree the soup to a smooth texture of choice.
- Taste and add any additional seasoning as needed.
Slow Cooker
- Add all the ingredients to the pot of a slow cooker expect the maple syrup or honey (optional) and coconut milk or yogurt.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours or until the squash is fully cooked and soft.
- Once squash is cooked, turn off the heat and add maple syrup or honey (optional) and coconut milk or yogurt. Use an immersion blender to puree the soup to a smooth texture of choice.
- Taste and add any additional seasoning as needed.