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Slow Cooker or Instant Pot Pumpkin Butternut Squash Bisque

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. 

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Author Amy Rains

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.