I created this recipe last year around this time and it has been a favorite ever since. It’s creamy, delicious, and full of so many good nutrients. Don’t skimp on any of the ingredients- they all play a key role in the flavor of this soup 🙂
Pro-tip: if you’re lazy like me and don’t like cutting squash… Costco usually has already cut butternut squash this time of year!
One of my favorite things about this recipe is that it’s made in the instant pot. So you just throw everything in and it really doesn’t take that long. When you add the butter and cream- add as little or as much as you want. Taste it as you add it, it really changes the flavor. I personally love a lottt of butter and cream but that’s just me. I’m a sucker for really creamy soups.
I hope you enjoy this recipe. Let me know if you try it!
Butternut Squash Carrot Apple Soup
Equipment
- Instant Pot
Ingredients
- 2 cups butternut squash diced
- 4 carrots large
- 2 stalks celery
- 2 granny smith apples
- 4 cups bone broth
- 1/2 cup raw cream
- 6 strips bacon diced
- grassfed butter
- cheddar or parmesan cheese shredded
- 1 tsp sea salt
- 1/2 tsp black pepper
- dash thyme
- dash garlic
Instructions
- Cube butternut squash, slice carrots and celery, and chop apples
- Add to Instant Pot
- Add in bone broth and spices to taste
- Cook on manual, high pressure for 12 minutes. Allow pressure to release naturally.
- While the soup is cooking, cook the bacon. I prefer to cook it on a baking sheet with parchment paper at 400 degrees for 20 minutes
- Let soup cool for a few minutes and then add raw cream and stir.
- Add to blender or use immersion blender and mix until it is creamy
- Pour soup back into pot and add butter to taste.
- Cut the bacon into pieces and add to the top of soup.
