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Happy fall y’all! The changing of the seasons means that fall squash and other produce are the cheapest I can find them all year. And that means it’s fall soup season in my house! I wanted to share with y’all the recipe for my absolute favorite fall soup, butternut squash soup!
The Ingredients
- 2 apples (Fuji, Honeycrisp, Gala, Granny Smith, Golden Delicious, etc are all great choices. I would avoid Red Delicous)
- 1 large carrot (or 2 medium carrots)
- 1 small onion (yellow or white)
- 1 butternut squash (2 to 3lbs)
- 2 cups of chicken broth (vegetable for vegetarian or vegan variation)
- 1/2 cup of heavy cream (coconut milk for vegan)
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 1/4 tsp of cayenne
- 1/4 tsp of cinnamon
*Adjust spices to your taste. The amounts listed for the spices are my best guesses as I don’t usually measure spices 🙂
I usually make this recipe in my instant pot. However, any electric pressure cooker will do the trick. I haven’t personally made this recipe in a slow cooker, but I’m betting it would be fantastic in a Crock Pot as well.