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  • Writer's picturePeggi Ingram

Warm & Creamy Squash Soup

They say this soup is the Panera Bread knock off however I have never eaten Panera soup so I really don't know but it is delicious.

I used a kombucha squash and quartered it in the instant pot first for 15 minutes. I took out the meat and proceeded with the recipe using the immersion blender to cream it up. You can also use already cut up fresh or frozen squash to make it easier.



1 medium to large butternut squash

  • 2 medium onions, quartered

  • 2 apples, cored and cut into eighths

  • 1 15oz can pumpkin

  • 2 cups bone broth or veggie for vegan

  • 2 cups unsweetened almond milk (coconut for nut free) (I used coconut milk)

  • 1 teaspoon salt

  • 1/4 teaspoon curry powder

  • 1/2 teaspoon pepper

  • 1/4 teaspoon cinnamon


  • Line a large sheet tray with parchment paper and preheat the oven to 400°

  • Cut the butternut squash in half, the long ways, and scoop the seeds out. Lightly salt and place cut side down on the sheet tray.

  • Cut the onion in quarters, remove the skin, and place them on the sheet tray.

  • Cut the apples into eight pieces each and remove the core, but leave the skin on. Place on the sheet with the veggies. Lightly salt the onions and apples.

  • Roast entire tray for 45-50 minutes until the squash is tender and easily poked with a fork. Let cool 5-10 minutes until you're able to handle it.

  • Scoop butternut squash into a large pot, add onions and apples, pumpkin, bone broth, almond milk, salt, curry powder, pepper, and cinnamon.

  • Blend with an immersion blender, off the heat, until completely smooth. If you want it super creamy then carefully transfer it to a high powered blender and blend until smooth. Only do about 1/3 at a time to avoid making a mess.

  • Turn on medium to medium high and heat through.

  • Blend again if needed.

  • Serve with roasted pumpkin seeds, chopped pecans, dried cranberries, and hemp seeds if desired.

NOTES: *Instant Pot instructions: Peel and chop the butternut squash. Add it to the Instant Pot with all the other ingredients except the milk. Place the top on, make sure it's sealed, hit the "manual button" and adjust it to 20 minutes. Let cook and then naturally release for 10 minutes. Hit "cancel" and release pressure. Add in the milk and then place about 1/3 of the soup at a time into a high powdered blender and blend until smooth. Alternatively, you can blend it with an immersion blender right in the Instant Pot.

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