Caramelized Onion Butternut Squash Soup Recipe

This Caramelized Onion Butternut Squash Soup is the perfect balance of earthy sweetness from caramelized onions and the rich, nutty flavor of butternut squash. Smooth, velvety, and deeply comforting, this soup is ideal for chilly days and makes for a nourishing, light meal. You can prepare it in an Instant Pot or on the stovetop, making it adaptable for any kitchen setup.

Recipe Overview

• Prep Time: 15 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 4
• Calories: 180 kcal per serving

Ingredients

• 1 medium onion, diced
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups unsalted bone broth (chicken or beef)
• 2 to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
• 1/4-1/2 teaspoon black pepper
• Salt to taste (about 2 1/2 teaspoons Himalayan pink salt)

Instant Pot Directions

1. Caramelize the Onions
   With the lid off, press the sauté button on the Instant Pot and set it to the normal level. Once hot, add the olive oil and diced onion. Sauté, stirring occasionally, until the onions start to brown on the edges, adjusting the heat as needed to prevent burning. Continue cooking until the onions are fully caramelized, about 45-60 minutes.
2. Add Garlic, Carrots, and Celery
   Add the minced garlic, diced carrots, and celery. Sauté for 3-5 minutes, stirring occasionally, until the vegetables are softened.
3. Add Squash and Bone Broth
   Add the butternut squash and bone broth to the Instant Pot. Secure the lid and set the steam release valve to the sealing position.
4. Pressure Cook
   Select the pressure cook setting and cook on high pressure for 10 minutes. Once the cooking time is complete, manually release the pressure and remove the lid.
5. Puree the Soup
   Using an immersion blender, puree the soup until smooth. If using a regular blender, carefully transfer the soup in batches to blend, then return to the pot.
6. Simmer and Season
   Simmer the soup on the less heat setting for 10-15 minutes. Season with salt and black pepper to taste. Serve hot.

Stovetop Directions

1. Caramelize the Onions
   In a large pot, heat the olive oil over low to medium heat. Add the diced onion and cook, stirring occasionally, until fully caramelized, about 45-60 minutes.
2. Add Garlic, Carrots, and Celery
   Add the minced garlic, diced carrots, and celery. Cook for an additional 3-5 minutes, stirring occasionally.
3. Add Squash and Broth
   Add the butternut squash and bone broth to the pot. Cover, turn the heat to high, and bring the soup to a boil. Reduce the heat to medium-low and simmer until the squash is soft, about 15-20 minutes.
4. Puree the Soup
   Using an immersion blender, puree the soup until smooth. If using a regular blender, blend the soup in batches and return it to the pot.
5. Simmer and Season
   Simmer over medium-low heat for an additional 30 minutes. Season with salt and black pepper to taste. Serve hot.

Tips for Perfect Caramelized Onion Butternut Squash Soup

• Caramelizing Onions
  Take your time with this step; caramelizing the onions slowly brings out a deep, sweet flavor that adds complexity to the soup.
• Broth Choice
  Bone broth (either chicken or beef) gives the soup a rich, nutrient-dense base. You can substitute vegetable broth for a vegetarian version.
• Blending Options
  An immersion blender is convenient and minimizes mess, but a regular blender will achieve a slightly smoother texture. Be cautious when blending hot liquids!
• Adjusting Thickness
  If you prefer a thinner consistency, add a little extra broth. For a thicker soup, simmer longer on low heat until it reduces.

This Caramelized Onion Butternut Squash Soup is a simple yet richly flavored dish that’s perfect as a starter or a light main. With its creamy texture and comforting warmth, it’s the ultimate fall or winter meal, served best with crusty bread on the side. Enjoy each velvety spoonful!

Caramelized Onion Butternut Squash Soup

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• Author: Dulcia
• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Caramelized Onion Butternut Squash Soup is a creamy, comforting soup perfect for fall. The rich flavor of slowly caramelized onions pairs beautifully with the natural sweetness of butternut squash, while garlic, carrots, and celery add extra depth. With the addition of bone broth, this soup is nourishing, smooth, and satisfying.

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Ingredients

Scale 1x2x3x

1 medium onion, diced
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups unsalted bone broth (chicken or beef)
2 to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
1/4–1/2 teaspoon black pepper
Salt to taste (about 2 1/2 teaspoons Himalayan pink salt)

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Instructions

Instant Pot Directions:
With the lid off, press the sauté button on the Instant Pot and set to the normal level. Once hot, add olive oil and diced onion. Sauté, stirring occasionally, until onions start to brown on the edges, adjusting between less and normal levels as needed to prevent burning. Continue cooking until the onions are caramelized, about 45-60 minutes.
Add garlic, carrots, and celery. Sauté for 3-5 minutes, stirring occasionally.
Add the butternut squash and bone broth. Secure the lid and set the steam release valve to the sealing position.
Select the pressure cook setting and cook on high pressure for 10 minutes. Once complete, manually release the pressure and remove the lid.
Using an immersion blender, puree the soup until smooth. If using a regular blender or food processor, carefully transfer the soup to blend, then return to the pot.
Simmer the soup on the less heat setting for 10-15 minutes. Season with salt and pepper to taste. Serve hot.
Stovetop Directions:
In a large pot, heat olive oil over low to medium heat. Add the diced onion and cook, stirring occasionally, until caramelized, about 45-60 minutes.
Add the garlic, carrots, and celery. Cook for 3-5 minutes, stirring occasionally.
Add the butternut squash and bone broth. Cover, turn heat to high, and bring to a boil. Reduce to medium-low heat and simmer until the squash is soft, about 15-20 minutes.
Using an immersion blender, puree the soup until smooth. If using a regular blender or food processor, blend in batches and return the soup to the pot.
Simmer over medium-low heat for an additional 30 minutes. Season with salt and pepper to taste. Serve hot.

• Prep Time: 15 minutes
• Cook Time: 1 hour

Nutrition

• Calories: 180