Caramelized Onion Butternut Squash Soup Recipe
This Caramelized Onion Butternut Squash Soup is a rich and flavorful autumnal dish featuring deeply caramelized onions, tender butternut squash, and a medley of vegetables simmered in bone broth. The soup is cooked either in an Instant Pot or on the stovetop, then pureed to a smooth creamy texture, making it a comforting and nourishing meal perfect for cooler weather.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 stalks of celery, diced
- 2 to 2 ½-pound butternut squash, peeled and cut into 1 ½-inch cubes (about 4 cups)
Liquids
- 4 cups bone broth, unsalted (chicken or beef)
Oils & Seasoning
- 3 tablespoons extra virgin olive oil
- ¼–½ teaspoon freshly ground black pepper
- 2 ½ teaspoons Himalayan pink salt, or to taste
Instructions
- Heat the Instant Pot: With the lid off, press the saute button on the Instant Pot and select the “normal” setting. Wait about one minute for the metal insert to heat up before adding olive oil and diced onions.
- Caramelize the onions: Stir the onions occasionally to prevent burning. Once the edges start browning, alternate between the “less” and “normal” heat settings to gently caramelize the onions over 45-60 minutes until deeply browned and soft.
- Add aromatics and vegetables: Stir in the minced garlic, diced carrots, and celery, cooking for 3-5 minutes until softened and fragrant.
- Add squash and broth: Add the cubed butternut squash and bone broth to the pot. Secure the lid and set the steam release valve to sealing.
- Pressure cook the soup: Set the Instant Pot to pressure cook on high for 10 minutes. When done, manually release the pressure and carefully remove the lid.
- Puree the soup: Use an immersion blender directly in the pot or carefully transfer soup to a blender or food processor and puree until smooth. Return to the pot if needed.
- Simmer to meld flavors: Simmer the pureed soup on low heat for 10-15 minutes to enhance flavor and thicken slightly.
- Season and serve: Adjust seasoning with Himalayan pink salt and freshly ground black pepper. Serve hot immediately for the best flavor.
- Alternative stovetop method: In a large pot, heat olive oil over low to medium heat. Caramelize onions for 45-60 minutes, stirring occasionally. Add garlic, carrots, and celery and cook for 3-5 minutes. Add squash and bone broth, bring to a boil, then reduce to medium-low and simmer 15-20 minutes until squash is tender. Puree, return to pot, and simmer another 30 minutes before seasoning and serving.
Notes
- Caramelizing onions slowly is key for deep flavor and sweetness; patience is important.
- You can use either chicken or beef bone broth, but ensure it is unsalted to better control seasoning.
- If you don’t have an Instant Pot, the stovetop method works well though it takes longer.
- Adjust seasoning toward the end to taste, especially salt and pepper.
- Use an immersion blender for convenience and less cleanup, or a countertop blender for a very smooth texture.