Screw collagen *drinks,* I’ll take a delicious bone broth soup any day! Everyone’s obsessing over bone broth for its many benefits. If bone broth is news to you, it’s basically a broth made with bones and connective tissues. Here’s also a breakdown of what it can do for you:
- It contains collagen, so it’s good for your skin and joints
- It’s rich in iron, vitamins A and K, fatty acids, selenium, zinc and manganese
- It may help fight osteoarthritis
- It may help reduce inflammation
- It may improve gut health
- It may improve sleep
I mean, I’m no expert, so here’s an article if you want to read up on this magical broth.
Now back to soup. There’s something absolutely magnificent about enjoying a bowl of soup while watching Netflix in sweatpants. I also love how soup is easy to digest…easy to make… and (almost always) delicious.
Let’s talk about this soup in particular. This is my butternut squash apple bone broth soup. I chose to make it with a pressure cooker and immersion blender, but you can also use a stove top, a good old stockpot, and a blender to get the job done. I will note that making this in a pressure cooker saves about 25 minutes of time, so if you have one hiding somewhere, whip it out to give this recipe a go!
When it comes to flavor, I went with the classic squash and apple combo because it’s tried and true, while boasting all of the notes of fall. The butternut squash is mildly sweet, yet savory and nutty tasting, and the apples (I used Honey Crispy) bring brightness and sweetness. I then brought everything together with a hearty bone broth to really bring this soup from comforting, to *super cozy reading a book by the fire* vibes. Of course, I added garlic, onion, salt, pepper and spices to make the soup taste like a better version of itself. And, my favorite part, I topped it with cilantro to give a big bright flavor punch to every bite.
Never thought soup would make me salivate, but here we are. Enjoy this easy recipe!
Butternut Squash Apple Bone Broth Soup (made with a Pressure Cooker!)
Ingredients
- 1 white onion sliced
- 4 cloves garlic minced
- 2 boxes frozen mashed squash or 3 cups mashed squash (butternut and you can add acorn squash as well) I did 3 cups butternut and 1/2 cup acorn because I had some left in my fridge
- 2 honey crisp apples sliced, without seeds
- 4 cups bone broth
- Juice of 1/2 lemon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 2 tsp salt
- 2 tsp pepper
- 1/2 cup cilantro for topping
- Sour cream optional, for topping
- Parmesan cheese optional, for topping
Equipment
- Blender or immersion blender (immersion blender preferred)
Directions
If you're making with a pressure/multicooker:
- Season a pan (or your pot, if you are using a multicooker) and sauté the onion slices until tender and mildly browned (6-8 minutes). Add the garlic and sauté for 1-2 minutes, until fragrant. Turn off the heat.
- If using a pan to sauté, transfer the onions and garlic to the pressure cooker. If using a multicooker, leave the onions and garlic in the pot.
- Add apple slices, frozen squash, bone broth, lemon juice, salt and pepper, and spices. Mix the ingredients and then put on the pressure lid.
- Cook on high pressure for 10 minutes. Once it is done cooking, release the pressure
- Blend together all of the ingredients (either in a standing blender or immersion blender) until smooth, or as chunky as you would prefer.
- Pour the soup into a bowl and top with cilantro. Enjoy!
If you're making on the stove top:
- Season a pan (or your pot, if you are using a multicooker) and sauté the onion slices until tender and mildly browned (6-8 minutes). Add the garlic and sauté for 1-2 minutes, until fragrant. Turn off the heat.
- While the onions brown, warm a stockpot on medium high heat. Add the mashed frozen butternut squash and allow it to thaw until creamy. (This should have the consistency of warm, smooth mashed potatoes!)
- Add the apple slices, bone broth, lemon juice, salt, pepper and spices. Mix together.
- Place the lid onto the pot. Set the heat to medium and allow the mixture to simmer for 40 minutes, until the apples are tender and soft. Mix every 10 minutes or so to keep the ingredients well incorporated.
- Once the mixture is fully cooked, blend together all of the ingredients (either in a standing blender or immersion blender) until smooth, or as chunky as you would prefer. Tadaa! You have soup!
- Pour the soup into a bowl and top with cilantro. Enjoy!
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