Autumn Soup (Instant Pot and Stovetop)

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This soup is Autumn in a bowl! It calls for three fall favorites: butternut squash, sweet potatoes, and carrots. And it’s loaded with warming flavors like freshly grated nutmeg, cinnamon, and ginger.

autumn soup

If I were a soup boss (you know, someone who employs soup) looking through soup resumes, I’d certainly give this Autumn Soup an interview. Let’s evaluate this soup together.

Pros: this soup is clearly well-rounded. One look at the ingredients list and anyone can see it’s bound to be flavorful. We know that cinnamon and nutmeg provide warming flavors and that the serrano chilli will add a bit of heat. Then there’s the natural sweetness that’ll come from the sweet potatoes, butternut squash, and carrots.

Cons: there’s so much fall flavor packed into this soup that I almost wonder if it’s trying too hard to be the best fall soup ever? But I mean, is a soup that tries too hard really a con? No. It’s not. I’m just trying to think of a con to seem like the unbiased soup boss that I’m not.

autumn soup

The name on the resume is intriguing too. Autumn soup. I mean, why not Butternut Squash Sweet Potato Carrot Soup? Hm, I suppose I answered that one for myself, that’s a pretty long name. I suppose the word Autumn basically encompasses all of that and so much more. It really is the perfect name.

It’s probably a good thing that I’m not a soup boss because it’d be hard not to take the soup’s looks into account. I know, I’m terrible. But it just looks so good. I’d eat that. 🤷🏽‍♀️

autumn soup

If it were up to me, Autumn Soup would get the job. But it’s not up to me. It’s up to you. So what do you think, boss? Should we hire ’em?

autumn soup
autumn soup

Autumn Soup

autumn soup

Autumn Soup

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Ingredients
 

  • 1 tablespoon oil
  • 1 onion roughly chopped
  • 4 cloves garlic chopped
  • 1- inch ginger chopped
  • 1 serrano pepper chopped
  • 4 cups vegetable broth
  • 2 pounds chopped butternut squash
  • 1 pound sweet potato peeled and chopped
  • 8 ounces baby carrots or chopped carrots

Spices:

  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • Big pinch of freshly grated nutmeg
  •  
  • Optional Garnish: pumpkin seeds or cooked and crumbled bacon

Instructions
 

Instant Pot:

  • Press sauté and adjust to high heat. Add the oil to the pot and once it's hot, add the onion and cook for 5 minutes, or until the edges start to brown.
  • Add the serrano pepper, ginger, and garlic and sauté for 2 minutes, then add the remaining ingredients to the pot.
  • Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
  • Naturally release pressure for 10 minutes.
  • Open the lid and use an immersion blender to puree the soup until smooth.
  • Garnish with pumpkin seeds (or bacon) if desired.

Stovetop:

  • Heat oil in a saucepan over medium heat. Add onions and cook for 8-10 minutes,  or until the edges of the onion start to brown.
  • Add serrano pepper, ginger, and garlic and sauté for 2 minutes, then add the remaining ingredients to the pot.
  • Cook covered for 30-40 minutes or until the veggies are soft.
  • Puree with an immersion blender.
  • Garnish with pumpkin seeds (or bacon) if desired.

Notes

You can adjust the amount of stock/broth to your liking. I like this soup nice and thick, so I only used 4 cups of broth.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Pam Brown says

    I love your recipes. I am following Dr. Susan Blum’s Autoimmune Recovery elimination diet and all these recipes are so awesome. I get so tired of wasting expensive ingredients in yucky recipes. Thanks so much. Here’s to health.

  2. Rachael says

    I just made this for dinner and it was soooo good!! Simple to make. The only thing I did different was to add some apples to it while it was cooking. Thank you for this recipe! I have been looking for a good butternut soup recipe for a long time!

  3. Face says

    This is now a staple in my house. Plain is terrific. Add chicken & top with cooked cranberrys’, bacon & sour cream? Just plain decadent!

Trackbacks

  1. […] have plenty left over after making this recipe. I froze the leftover stock and made an awesome butternut squash, sweet potato and carrot soup with it. I also saved the chicken bones and put them in my freezer so that once I’ve collected […]

  2. […] Autumn is upon us, and that means it’s time for lots and lots of soups. Why, here’s one now. […]

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