Stove Top or Instant Pot Butternut Squash Soup with Sage and Thyme

12/5/19

Easy Butternut Squash Soup that you can make in a pot on the stove or in your Instant Pot will warm your body and soul from the inside out. Velvety smooth, and flavored with sage and thyme, it is just the comfort food you need for cold winter days. Light and healthy while still being satisfying, this creamy soup is naturally gluten-free and paleo, and can be made vegan. It is even a soul-warming addition to your Whole 30 menu plan. 

I originally wrote this post back in 2012, when Superstorm Sandy hit our home New Jersey and the rest of the Northeast. I made this butternut squash soup for dinner the Friday before the storm and set aside the leftovers to photograph during the daylight hours.

That night, around 8:30 pm, we lost power.

By the next morning, we were hearing reports of it potentially taking days or weeks to get power back. It was still dreary outside, and we could see fairly large trees down through our neighborhood. So I had no idea when I might have a chance to photograph or blog about the soup.

It was now lunchtime on Monday. I was hungry. And after a stormy and stressful weekend, all I wanted was comfort food. So…

I ATE THE SOUP! You guys, that is the power this soup has over me.

24 hours later, the lights came back on. I could not have been happier! Except I had to photograph butternut squash soup, but I no longer had soup to photograph. Believe me, I was not unhappy that I had to make more. 

In fact, I probably ended up eating it about five or six times in the span of two weeks. But I loved every bite of Butternut Squash Soup with Sage and Thyme so much that I’ve made it countless times in the years since.

What I loved about this version is the use of more savory spices, versus the “sweeter” ones, like cinnamon or ginger, that you often find paired with butternut squash soup. Even when I make a slightly sweeter butternut squash soup, I like to balance it with something savory, like in this Butternut Squash Cheddar Cheese Soup and this Thai Coconut Curry Butternut Squash Soup.

The Hubby always claims he doesn’t like soup, and yet nearly every time I make a soup, he says, “Well, you know I am not a big fan of soup, but this is good.” This soup actually got one of his most emphatic reactions – he raved about the flavor, the texture, and the thickness, and thought the crunchy creamy salty garnishes finished it off perfectly.

The texture was velvety, so a garnish of crispy prosciutto and pepitas added a salty crunch that was the perfect contrast. And the creamy texture is just from pureeing the squash, no extra cream needed. So this is definitely a healthy butternut squash soup recipe too!

Healthy Butternut Squash Soup Recipe

What do you need to make this butternut squash soup?

For making the soup, you’ll need one of the following:

• Large pot – I like to use a heavy-bottomed pot, such as enameled cast iron. With a nice large soup pot, you can saute the vegetables in the pot, then return the pureed soup to the same pot to let it simmer. The vegetables can saute and caramelize without scorching. And while this soup doesn’t have to simmer for a long time, if you want to keep it warm, it can stay over low heat for a longer time without burning. 
• Pressure cooker – I have made this recipe in the slow cooker before, but I really like to saute the squash with the aromatics, and don’t always want to dirty a pan before I then dirty my slow cooker. So the Instant Pot was the perfect option since you can saute everything right in the pressure cooker, then add the broth, seal it, and let it cook.

For pureeing the soup, you’ll need one of the following:

• Immersion blender – also called a hand blender or stick blender, an immersion blender allows you to puree the soup right in the pot without transferring it to a blender. This makes it easier, with less mess to clean up.
• Blender – you can use any blender you have, but for the smoothest, most silky soup, I love to use my Blendtec Designer 725. The Wildside+ Jar is nice and big, so you don’t have to blend it in batches, as you would with a smaller blender, and it gets perfectly smooth in seconds. You can even use the “Soup” setting to keep it hot while you blend it.  I am a Blendtec ambassador, and should you make any purchases through that link, I will receive a small commission, but that also means you can use the code CUPCAKESANDKALECHIPS to receive 25% off. 

Ingredients:

• Olive oil
• Butternut squash – one large one, about 4 pounds, peeled and cut into large chunks
• Onion
• Sage – preferably fresh, but you can use dried
• Thyme – preferable fresh, but you can use dried
• Chicken stock or broth – or use vegetable for a vegetarian or vegan soup
• Salt and pepper
• Optional garnishes – prosciutto baked in the oven or cooked in a pan on the stove until crispy, pumpkin seeds (pepitas), Greek yogurt or sour cream (or a dairy-free alternative)

How do you peel and cut a butternut squash?

1. Using a large, sharp kitchen knife, cut off the top and bottom.
2. Peel the thick skin using a peeler. You’ll want to make sure you use one that is strong and sharp.
3. Cut the round bottom part off. Slice that in half and use a spoon to scrape out the seeds and strings.
4. Cut the squash into large chunks. Since it is going to be simmered and pureed for this soup, you do not need to worry about neat or uniform pieces.

How to make butternut squash soup in an Instant Pot or on the stove:

Here is an overview to show you how easy it is. Keep scrolling to the recipe card for amounts and detailed instructions.

1. Heat oil in a large pot or Dutch oven, or using the “Saute” setting of the Instant Pot.
2. Add the squash, onion, and a pinch of salt and pepper,  and saute until the onion and squash are starting to get tender.
3. Add the sage and thyme, then add the broth.
4. On the stove, simmer for 15-20 minutes, or until squash is tender. In the Instant Pot, close the lid and set vent to “Sealing”. Then set to “Manual” mode and adjust the time to 10 minutes. When the timer is up, use the Quick Release method to release the pressure.
5. Puree with an immersion blender, or in batches in a blender or food processor.
6. Return soup to the pot, and heat it through.
7. Serve in bowls, garnished as desired.

Is butternut squash soup gluten free?

Yes, since there is no flour to thicken it, this is a gluten free butternut squash soup. Just be sure your broth or stick is gluten free. I usually used the Kirkland brand from Costco. If you make or use a compliant bone broth and garnishes, it is also paleo and Whole 30-friendly.

Can you make vegan butternut squash soup?

For a vegetarian or vegan butternut squash soup, you can use vegetable broth and leave off the crispy prosciutto. Coconut cream is a dairy free alternative to the Greek yogurt that would be delicious for topping the soup.

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More butternut squash recipes:

• Butternut Squash Macaroni and Cheese
• Butternut Squash Gratin with Sage Pesto and Gorgonzola
• Browned Butter Whipped Butternut Squash
• Maple Roasted Brussel Sprouts and Butternut Squash

More healthy soup recipes:

• Low Carb Stuffed Pepper Soup (made on the stove or in a crockpot or Instant Pot)
• Easy Vegetable Soup to Fight a Cold
• Chicken Corn Chowder
• Keto Broccoli Cheese Soup
• Instant Pot Lentil Soup with Sweet Potato from Cookin’ Canuck looks hearty and delicious.
• Pressure Cooker Creamy Chicken and Wild Rice Soup from Pressure Cooking Today is a classic made quickly.

Stove Top or Instant Pot Butternut Squash Soup Recipe with Sage and Thyme

A velvety butternut squash soup, with the natural sweetness of the squash balanced by the savory addition of sage and thyme. It is so versatile because you can make it on the stove or in your pressure cooker depending on how much time you have. Plus it can be made with chicken broth and toppings of crispy prosciutto and Greek yogurt for a naturally gluten free soup recipe. But a few simple swaps give options to make it vegan, vegetarian, and even Whole 30 compliant. Everyone in the family loves it!

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

Print Recipe

Stove Top or Instant Pot Butternut Squash Soup with Sage and Thyme

A velvety butternut squash soup, with the natural sweetness of the squash balanced by the savory addition of sage and thyme.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish, Soup

Cuisine: American

Keyword: butternut squash recipes, butternut squash soup, gluten free soups, healthy soup recipes, instant pot soup recipes, vegetarian

Servings: 4

Calories: 88kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

• 1 Tablespoon olive oil
• 1 large butternut squash, peeled, seeded and cut into chunks
• 1 medium onion, roughly chopped
• 1 Tablespoon chopped fresh sage or 1 teaspoon dried sage leaves
• 1 Tablespoon fresh thyme or 1 teaspoon dried thyme leaves
• 2 cups chicken stock or vegetable broth
• salt & pepper
• Optional garnishes: Crispy prosciutto or bacon pepitas (pumpkin seeds), Greek yogurt/sour cream

Instructions

Stove Top Directions:

• In a large pot or Dutch oven, heat the oil over medium heat.
• Add the squash, onion, and a pinch of salt and pepper.
• Cook for about 5 minutes, or until the onion and squash are starting to get tender.
• Add the sage and thyme, and saute for another minute or two.
• Add the broth, cover, and bring to a boil. Simmer for 15-20 minutes, or until squash is tender.
• Puree with an immersion blender, or in batches in a blender or food processor.
• Return soup to the pot, and heat it through.
• Serve in bowls, garnished as desired.

Instant Pot Directions:

• Set the Instant Pot to the saute setting, add the oil, and heat until shimmering.
• Add the squash, onion, and a pinch of salt and pepper.
• Cook for about 5 minutes, or until the onion and squash are starting to get tender.
• Add the sage and thyme, and saute for another minute or two.
• Add the broth, close the lid and set vent to "Sealing". Then set to "Manual" mode and adjust the time to 10 minutes.
• When the timer is up, use the Quick Release method to release the pressure.
• Puree with an immersion blender, or in batches in a blender or food processor. If needed, return soup to the Instant Pot, and heat it through on the "Saute" setting or use the "Keep Warm" setting to keep it warm until ready to serve.
• Serve in bowls, garnished as desired.

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

Nutrition

Serving: 1cup | Calories: 88kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Cholesterol: 3mg | Sodium: 172mg | Potassium: 176mg | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 5.1mg | Calcium: 25mg | Iron: 0.8mg

Enjoy!

Originally published November 25, 2012