When fall arrives, it’s really a wonderful time to walk outside and enjoy the cool breeze and the magnificent show of nature in their glorious transformation to golden colors.
It’s a great time to be in the farmer’s market which welcomes you with the display of various autumn hues of pumpkin and squash– different kinds, shapes, and sizes. That marks the pumpkin or squash soup season. A bowl instantly exudes the fall vibes and The BEST Butternut Squash Blender Soup Recipe is the season’s quintessential offer.
We aim to make this autumn comfort food your best ever. The goal is not just bringing the best taste, but overall the best, especially to be the healthiest you’d ever have!
This vegan, gluten-free, and dairy-free soup is still made ultra-creamy with coconut milk instead of regular, store-bought heavy cream. Interestingly, apples are also added for those rich, sweet notes.
This soup’s really packed with flavor and antioxidant-giving herbs and spices like cinnamon, nutmeg, sage, and cayenne.
Butternut squash’s nutty taste is more than pleasing to the palate. It also nourishes you with Vitamin A and C, and more! It’s a fall favorite but as long as you can find these butternut squash, why not enjoy it any time of the year?
Anyhow, this soup recipe calls for a blender. If your blender features a heating capacity, it’ll save you a lot of time preparing, cooking, and of course, cleaning up, as you’ll only need this piece of equipment to whip this up. Otherwise, you can use a regular blender along with your chosen cookware.
If you’re curious or interested in blenders with heating capacity, this blender buying guide absolutely helps! Happy blending!
The BEST Butternut Squash Blender Soup
Equipment
- blender
- Slow Cooker/ Instant Pot (Optional)
Ingredients
- 2 cups homemade, unsalted vegetable broth
- 4 cloves garlic peeled and minced
- 1 medium carrot peeled and roughly chopped
- 1 medium Granny Smith apple cored and roughly chopped
- 1 medium (around 3–4 pounds) butternut squash peeled, seeded, and diced
- 1 medium white onion peeled and roughly chopped
- 1 sprig fresh sage
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne
- Pinch of ground cinnamon and nutmeg
- ½ cup unsweetened coconut milk
- Optional garnishes: coconut milk, smoked paprika, nuts, seeds, herbs, cheese, or greens!
Instructions
Recommended: Using a blender with heating capacity
- Combine all the ingredients, except coconut milk and optional garnishes, into the blender. Press the “Cook” then “High” button and wait for the mixture to boil, about 5 to 8 minutes.
- Then, change the heat to “low” and simmer for about 20 to 30 minutes or until the squash is tender enough to be easily mashed with a fork.
- Remove and discard the sage then pulse until the mixture is well-blended.
- Add in coconut milk and pulse one or two times. Taste and adjust seasonings if necessary.
- Serve warm, topped with desired or optional garnishes, and enjoy!
Using slow cooker and blender without heating capacity
- Combine all the ingredients, except coconut milk and optional garnishes, in a slow cooker (Ideally, the 4 or 6-quart size).
- Cook for 6 to 8 hours on “low”, or 3 to 4 hours on “high”, or until the squash is tender enough to be easily mashed with a fork.
- Once the desired consistency has been reached, remove and discard the sage then stir in the coconut milk.
- Making sure that the blender doesn’t get filled more than halfway (because blending hot liquids can make the mixture climb thereby causing the blender’s lid to pop off), transfer the mixture, and purée in batches, until smooth. Taste and adjust seasonings if necessary.
- Serve warm, topped with desired or optional garnishes, and enjoy!
Using Instant Pot and a blender without heating capacity
- Combine all the ingredients, except coconut milk and optional garnishes, into an Instant Pot pressure cooker.
- Close the lid and set the vent to “Sealing.” Press “Manual” then “Pressure” until the light on “High Pressure” lights up. Then, adjust the “+/-” buttons until the time is set at 8 minutes then cook. Once the time is up, carefully turn the vent to “Venting” for quick release. Wait until all the steam has been released and the valve has dropped before removing the lid. Double-check if the squash is tender enough to be easily mashed with a fork.
- Once the desired consistency has been reached, remove and discard the sage then stir in the coconut milk.
- Making sure that the blender doesn’t get filled more than halfway (because blending hot liquids can make the mixture climb thereby causing the blender’s lid to pop off), transfer the mixture, and purée in batches, until smooth. Taste and adjust seasonings if necessary.
- Serve warm, topped with desired or optional garnishes, and enjoy!
Using stovetop and blender without heating capacity
- Combine all the ingredients, except coconut milk and optional garnishes, into a large stockpot.
- Cook on medium-high heat, uncovered, until the mixture reaches a soft boil. Reduce heat to low and simmer for about 20 to 30 minutes or until the squash is tender enough to be easily mashed with a fork.
- Once the desired consistency has been reached, remove and discard the sage then stir in the coconut milk.
- Making sure that the blender doesn’t get filled more than halfway (because blending hot liquids can make the mixture climb thereby causing the blender’s lid to pop off), transfer the mixture, and purée in batches, until smooth. Taste and adjust seasonings if necessary.
- Serve warm, topped with desired or optional garnishes, and enjoy!
Notes
- For extra smoky and caramelized flavor, you may sauté onions and garlic in a tablespoon of olive oil, over medium heat, until tender and fragrant, before adding them into the remaining ingredients and continuing with the recipe.
- Feel free to add more broth to thin out the soup. Contrastingly, simmer the soup more to thicken it up.
- The optional garnishes are not included in the nutritional information.
Nutrition
Love this recipe? Share your thoughts and experience in the comments section down below!
