Easy Peasy Squash Soup for Two
Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
(Time reflects cooking In an InstaPot…Adjust to 5-6 hours in a crockpot or slow cooker)
- 2 lbs diced frozen butternut squash (or you can peel and chop a fresh squash!)
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 cup frozen peas, optional
- 3 cloves garlic, minced
- 2 cups broth of choice
- 1 green apple, cored and chopped
- ¼ tsp ground cinnamon
- ½ tsp dried rosemary
- ½ tsp dried thyme
- Salt to taste
- Pepper to taste
- Nutmeg to taste
- Preheat oven to 400 degrees Fahrenheit.
- If you chose to chop your own butternut squash, go ahead and peel/chop that now. 2 lbs should equal around 1 medium squash.
- Once your squash is diced, place it onto a greased baking sheet. Roast in the oven for 10-15 minutes, until they start to brown. You don’t have to thoroughly cook them here–they will continue to cook in the InstaPot.
- While the squash is roasting, chop your carrot, celery, and apple.
- Heat a pan with olive oil. Once hot, place the chopped veggies in the pan and cook until fork tender. Remove and set aside.
- Remove the squash from the oven and place it into your InstaPot or Crock-Pot. Pour in your other chopped ingredients.
- Add the garlic, broth, cinnamon, rosemary, thyme, salt, pepper, and nutmeg.
- Place the lid on the InstaPot or Crock-Pot.
- For the InstaPot: Make sure the knob is set to “seal”. Cook on High Pressure for 10 minutes, and do a quick release of the steam once it is finished.
- For the Crock-Pot: Set the timer to “low” for 5-6 hours or “high” for 3-4 hours. Set it and forget it!
- Once the soup is finished cooking, use an immersion blender to blend the soup until it is smooth. (I got mine on Amazon for $16.99! Find yours, here!) If you don’t have an immersion blender, you can use a good ole’ blender, but you may have to do it in batches. Just make sure the lid is on all the way, this stuff is hot!
- Once the soup is blended to your liking, pour in the frozen peas (optional–they add a nice texture and sweetness) and allow them to warm up with the soup.
- Top with fresh cream, cinnamon, and seasonings of your choice. Serve with a side of your favorite crusty bread. Enjoy!
Butternut squash is a great source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, potassium, Vitamin C, and manganese–all of which are great to include in your diet for a happy and healthy pregnancy.
Feel free to double the recipe. It freezes great and is a perfect make-ahead meal for those early days when the baby takes up all of your energy!
Looking for more great freezer-friendly meals for once the baby arrives? Check out The Postpartum Nutrition Guide and 30-day Meal Plan!
Written by: Kaleigh Eastep
Reviewed/edited by: Ryann Kipping, RDN, CLEC