It’s soup season and i’m starting it off with this bowl of butternut squash deliciousness!

This is seriously one of my favorite soups – It has not only squash, but aromatics like onion and garlic, sweet potato, apple, and carrots. Even a little coconut milk to make it perfectly creamy

To make it even better, it’s a one-pot (Instant Pot) recipe that only requires 25 minutes of cooking time!

It’s also paleo-approved – and vegan as long as you don’t sprinkle the bacon on top

Try it out and let me know what you think! I bet you’ll love it as much as we do in this house 💖

Recipe makes 6 servings

Ingredients:

  • 1 tbsp ghee
  • 1 yellow onion, cut into large pieces
  • 3 garlic cloves, sliced
  • 1 butternut squash, peeled & cubed – seeds reserved
  • 1 large sweet potato, peeled & cubed
  • 1 fuji apple, halved then quartered
  • 2 carrots, sliced into 1” pieces
  • 3 cups chicken broth, low sodium
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup coconut milk (light or regular) – plus some extra for topping
  • Olive oil
  • Cinnamon
  • 6 pieces bacon, cooked & diced
  • Parsley, dried or fresh

Directions:

  1. Set Instant Pot to sauté mode and add the ghee. Once melted, add the yellow onion and garlic cloves. Sauté for about 5 minutes until soft.
  2. Turn off the heat and add the butternut squash, sweet potato, apple, carrots, chicken broth, salt, and pepper. Mix around then close the lid, set it to “sealing” on high pressure for 25 minutes.
  3. Toss the butternut squash seeds in ½ tbsp olive oil, a little salt, and cinnamon. Spread them on a parchment paper-lined baking sheet and roast at 400F for 10-15 minutes.
  4. Once time is up, carefully switch the lid to “venting” and let the pressure release.
  5. Open the lid and use an immersion blender to blend the vegetables until smooth… It’s less convenient, but you can also work in batches in a stand-up blender if you don’t have an immersion blender. Just be careful with hot soup in a plastic blender – let it cool a bit first.
  6. Once the soup is blended and smooth, stir in the cup of coconut milk. Taste and add more salt or pepper if desired.
  7. That’s it! Serve the soup topped with the bacon pieces, cinnamon roasted squash seeds, parsley, and a drizzle of coconut milk.