Butternut Squash + Carrot + Apple Soup

This soup is delicious and screams Fall. When the rainy season rolls around I’m always gravitating to warm soups…or maybe they are the perfect excuse for a grilled cheese! This soup is a favorite for both adults and children.

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Butternut Squash + Carrot + Apple Soup

Yield 8

Author Jaclyn McNeely

Prep time

20 Min

Cook time

8 Min

Inactive time

15 Min

Total time

43 Min

Cozy up with this lovely soup, you'll be happy you did! I love serving this with sourdough grilled cheese (we love a plant-based smoked cheddar). Our kids love this soup too!

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 large carrots peeled and cut
• 2 small or 1 med sized ambrosia apple peeled and cored
• 1 shallot sliced
• 4 cloves garlic smashed and chopped
• 1 can coconut milk
• ~2 cups veggie broth
• 4 leaves of sage
• Spices to taste: garlic powder, onion powder, paprika

Instructions

1. Add all ingredients to an instant pot and cook for 8 minutes on high pressure. Once complete do a manual quick release
2. Blend with a handheld immersion blender or a high speed blender
3. Serve with toasted pumpkin seeds, a drizzle of olive oil, and cracked pepper