Butternut Squash Soup

This is about the easiest soup there is to whip up! On a cold, snowy day- this is the perfect, bright and flavourful soup to bring a smile to your face. This recipe originated with my cousin, but I have since made a few changes to add more depth of flavour.

Not only is this recipe hearty and delicious, but it is full of vegetables making it super healthy as well. It’s a win-win in my book. My favourite way to serve this soup, is by swirling in some sour cream and topping with some croutons. I use store bought in this recipe, but feel free to toast up your own!

I made my life so easy by making this soup in the instant pot and then blending it with a blender. Alternately, you can boil up the vegetables the same way on the stove top and use an immersion blender or food processor to blend it up. There are plenty of options making this recipe super versatile.

Dust off your kitchen appliances because this soup is worth gossiping about!

Butternut Squash Soup

Yield: 6-8 servings

INGREDIENTS:
2 cups (400g) butternut squash, cubed
2 cups (400g) yam, cubed
2 carrots, peeled and sliced
1 onion, sliced
1 apple, peeled and sliced
3-4 sprigs of thyme, whole
1 bay leaf, dried
1/4 tsp nutmeg
Salt/pepper, generous sprinkle
1 carton, 4 cups, vegetable stock

DIRECTIONS:
1. Place all your ingredients into the instant pot. Press the soup button and set the time to 10 minutes. Quick release.
2. Remove the sprigs of thyme and bay leaf.
3. In a blender (may need 2 batches), blend up the contents of the instant pot until smooth.
4. Serve with sour cream and croutons. Enjoy!

* You can substitute a regular pot on the stove instead of instant pot. Just boil all ingredients until very soft. Then blend as usual.
**You can substitute blender for immersion blender or food processor.