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Oct 14

Slow Cooker or Instant Pot Pumpkin Butternut Squash Bisque

Paleo
Whole30
Vegan
Gluten Free
Kid-Friendly
Less than 30 minutes
Slow Cooker
Instant Pot
Paleo
Whole30
Vegan
Gluten Free
Kid-Friendly
Less than 30 minutes
Slow Cooker
Instant Pot

A comforting bowl of fabulously delicious fall flavors! This Pumpkin Butternut Squash Bisque makes a perfect main course, or starter to any fall feast. Perfect for the holidays, too! Best part is that you can set it and forget it in the Instant Pot or Slow Cooker. 

Does anyone else love their trips to Trader Joe’s and look forward to the sample table? I *might* go there just about everyday. It’s one of my happy places. I purposely only buy a small number of groceries so I can visit again the next day. I am one of these weirdos who does love a good grocery store (caveat is that I don’t love ALL grocery stores, but trips to Whole Foods or Trader Joe’s always make me happy). Because really, I go there to taste new foods. The sample table, it’s pretty awesome.

So recently, Pumpkin Butternut Squash Bisque was being sampled. It was just as delicious as I thought it would be. My little Miss Carbivore being the soup lover that she is, also was slightly obsessed with the flavors. She asked me to buy, and I looked at the ingredients, and thought, “nah, let’s make it ourselves.”

So we did. And it was perfect. It took a few tries and tweaking to get it right, but I am super happy with the results! I love this because it’s so easy to throw in the Instant Pot or Slow Cooker. I didn’t even need to roast the vegetables beforehand, just dice everything up! The addition of the apple gives a slight hint of sweetness without being overpowering.

 

It’s definitely a bowl of fall comfort. It will make the perfect addition to any meal especially during the holidays, is delicious by itself as a main course, or can be made to enjoy for lunches throughout the week. I garnished with some pumpkin seeds and extra herbs, so good!!

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Slow Cooker or Instant Pot Pumpkin Butternut Squash Bisque

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Author Amy Rains
5 from 1 vote
Print

Ingredients

  • 1 large butternut squash
  • 1 2-3 lb pie pumpkin
  • 2 tbsp oil
  • 1 medium sized white onion diced
  • 2 cloves garlic minced
  • 1 large apple I used honey crisp, but your favorite is fine
  • 3-4 cups vegetable or chicken broth*
  • 2 tbsp apple cider vinegar
  • 2 tsp dried basil
  • 2 tsp dried sage
  • 1 tsp salt + more to taste
  • 1/2 cup coconut milk or cream optional

Instructions

  1. Start by preparing your squash and pumpkin. Peel the skin off your butternut squash. Cut in half vertically to remove the seeds. Then cut into 1 inch chunks. For the pumpkin, cut in half and remove the seeds. Continue cutting to carve out the inside flesh of the pumpkin. Cut into chunks.
  2. For your Slow Cooker:
  3. Dump all ingredients except for the coconut milk into your slow cooker.
  4. Set your slow cooker to low, and cook for 8 hours. Remove lid and add coconut milk (if using)
  5. Use an immersion blender to blend the soup into a bisque. You can also use a high powered blender (be sure to vent the top a bit because of the heat).
  6. Garnish with pumpkin seeds and fresh herbs.
  7. For the Instant Pot:
  8. Select the saute function. Add oil to your pot once hot. Now add the onion, and cook for 2-3 minutes, then add the garlic and cook for another 1-2 mins.
  9. Add the squash, pumpkin, and apple. Top with broth, vinegar, spices. Secure the lid.
  10. Select manual on your instant pot, and cook on high pressure for 14 minutes.
  11. Use a natural release for 15 minutes, then release the pressure before opening the lid.
  12. Add coconut milk (if using), and blend your soup with an immersion blender or move to a regular blender (venting the top to avoid explosion from the heat).
  13. Garnish with pumpkin seeds and fresh herbs.

Recipe Notes

*The amount of broth used will depend on the amount of vegetables you have from the squash and pumpkin. Do a rough estimate when adding to your slow cooker or IP. If you have around 8 cups, only use 3 cups broth for a thicker soup (you can always add more broth in the end if it's too thick). If you have around 10 cups, use 4 cups broth.

 

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Reader Interactions

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  1. Kathy says

    October 17, 2017 at 8:54 am

    Do you think canned pumpkin would work in this recipe?

    Reply
    • [email protected] says

      October 17, 2017 at 3:14 pm

      Yes! I would do 2 cups of canned pumpkin.

      Reply
    • Karolanne Buttafucco says

      October 27, 2019 at 11:40 am

      Well I am out to get the ingredients for the soup. I see someone else had mentioned the canned pumpkin. Do you get a certain one?? Is it the same as what you would use in a pie?

      Reply
      • Amy says

        October 27, 2019 at 12:09 pm

        Get canned pumpkin (not pumpkin pie purée). I hope that helps! It won’t be as thick but should still taste yummy.

        Reply
  2. Pam says

    December 3, 2017 at 1:40 am

    I was super excited to find this recipe! I just made it and am a bit bummed..I think the apple cider vinegar made it taste too acidic so i added more sweet to counter and it didn’t help much. Next time I would do without the apple lr apple cider vinegar and bet it would be amazing!

    Reply
    • Amy says

      December 3, 2017 at 8:38 am

      Thanks for the feedback, Pam! I love acidic food, so maybe it’s more of a personal preference and taming it down would work better for you. Thanks for stopping by!

      Reply
  3. Kendall says

    January 9, 2018 at 4:18 pm

    Can you use canned pumpkin?

    Reply
    • Amy says

      January 9, 2018 at 4:29 pm

      Yes, but I would lower the amount of broth by 1 cup.

      Reply
  4. Linsey says

    September 30, 2020 at 2:18 pm

    5 stars
    I made this today using canned pumpkin and it is simply divine! This will definitely become a staple fall recipe around here. Already looking forward to making it again.

    Reply
    • Amy says

      September 30, 2020 at 4:12 pm

      So glad you loved it!

      Reply

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Keto
Paleo
Whole30
Vegan
Gluten Free
Kid-Friendly
Less than 30 minutes
Slow Cooker
Instant Pot
Air Fryer

Welcome!

I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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