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Autumn Squash Soup for Two

Created by Stacey
Print Recipe

Ingredients
  

  • 1 c Frozen Butternut Squash
  • 1/2 c Canned Pumpkin
  • ¼ c Diced Carrots
  • 2 T Diced Red Pepper
  • 2 T Diced Onion
  • 1.5 c Vegetable or Chicken Broth
  • 2 Minced Garlic Clove
  • ¼ t Cinnamon
  • ¼ t Ginger
  • ¼ t Salt
  • ¼ t Pepper
  • 1/8 t Nutmeg
  • 2 T Heavy Cream. This is optional.

Instructions
 

  • Combine all ingredients except the heavy cream and place in a pan
  • Bring to a boil and reduce the heat to a simmer
  • Once the squash and carrots have softened remove from the heat
  • Blend with an immersion blender, add more broth to thin if needed.
  • Add cream if using.
  • Enjoy!

Notes

Crockpot instructions: Combine all ingredients except the cream and add to the Crockpot. Cook on low for 4 hours or High for 2 Hours. Once the cooking is finished, use a immersion or regular blender to blend the veggies smooth. If the soup is too thick, add ¼ c of stock to thin the soup. Top with the cream and enjoy!
Instant pot instructions: Add all of the ingredients to the instant pot (except the optional cream) and  pressure cook on high for 8 minutes. Allow it to naturally release for 10 minutes then use an immersion blender to blend it smooth. Add the optional cream and Enjoy!