FAST FOOD FOR FALL: Butternut Squash Soup

It’s that time of year again folks. The air is starting to get cooler and I am craving soup!!! I roasted some butternut squash the other day, but couldn’t finish it. Instead of letting it go to waste, I decided to pop it in the instant pot for some butternut squash soup! This recipe is dairy free and gluten free and all around delicious!



  • 2 cups roasted butternut squash
  • 1 onion, chopped
  • 1 clove of garlic, minced
  • 3 cups chicken/vegetable stock or broth
  • 1/2 to 1 cup carrots cut in smaller chunks
  • 1 tbsp olive oil
  • 1/2 cup almond milk
  • dash of cinnamon
  • dash of chili powder
  • 1 tsp maple syrup
  • cracked pepper to taste


  1. if you need to make roasted butternut squash: simply peel and cube a squash, toss with olive oil, garlic, salt, and pepper. Cook in the oven or toaster oven at 400 degrees until golden, or around 40 minutes. I usually hit them with the broiler at the end for a nice outside!
  2. add the oil and onions to instant pot on saute
  3. add garlic and carrots, saute until the onions begin to go translucent
  4. add roasted butternut squash, chicken/vegetable stock, cinnamon, chili powder, and maple syrup to instant pot
  5. close and seal. Cook on high pressure for 7 minutes
  6. all natural pressure release for 7 minutes. Open and use an immersion blender, (or throw it in a normal blender like I do) then add the almond milk
  7. ENJOY! This soup is perfect for fall days and is sure to please!

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