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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)

Prep Time:10 minutes
Cook Time:30 minutes
Yield: 4
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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.