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–+ servings

Butternut Squash Apple Bone Broth Soup (made with a Pressure Cooker!)

1 hour
Serves 4
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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!