A simple stove-top butternut squash soup with apples, ginger, maple syrup, balsamic and coconut milk.
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
2 tablespoons oil
½ medium yellow onion, peeled and diced
2-inch piece fresh ginger, peeled and minced
1 ½ teaspoons coarse salt
1 teaspoon ground nutmeg
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
6-7 cups cubed butternut squash (from about 1 medium squash)
2 medium apples, cubed, skins on (about 2 cups)
2-3 cups unsalted vegetable or chicken stock
½ cup full fat canned coconut milk
1 ½ tablespoons balsamic vinegar
3 tablespoons maple syrup
Heat oil to medium in a stock pot or Dutch oven. Add onion and sauté 4-5 minutes. Stir in ginger, salt, nutmeg, black pepper and cayenne. Add cubed butternut squash and apples.
Add stock and bring to a simmer for about 15-20 minutes, stirring occasionally, until vegetables are very soft. Use an immersion blender to puree soup until very smooth. Stir in coconut milk, balsamic vinegar and maple syrup. Taste and adjust seasoning, if necessary.
Instant Pot Directions:
Add the onion, ginger, salt, nutmeg, black pepper, cayenne pepper, squash, apples and stock into the bowl of the Instant Pot.
Secure lid on the Instant Pot with toggle on sealed. Set on high pressure for 8 minutes. When complete, carefully use a wooden spoon to push toggle to venting to release the steam. Carefully remove the lid.
Use an immersion blender to puree the soup until very smooth. Stir in the coconut milk, balsamic vinegar and maple syrup. Taste and adjust seasoning, if necessary.