This versatile Butternut Squash Soup is delicious on its own, but can be made with many flavor variations. Make it vegan, stir in coconut milk, try it with apples or curry, the options are almost endless!
In a stockpot over medium-high heat, heat olive oil and add onion, carrots and butternut squash. Stir to coat with hot oil. Cook, stirring occasionally until the onions are just starting to soften and turn translucent.
Add the nutmeg, thyme and salt and broth. Cover and reduce heat to a simmer. Simmer until squash, carrots and onions are very soft.
Use an immersion blender, or carefully transfer soup to a blender and blend until very smooth. Serve, or return to the pot to keep warm until serving. Top with various toppings if desired.
**See notes for Instant Pot instructions.
See blog post for flavor variations.
For best results use a powerful blender like a Vitamix.
**For the Instant Pot procedure, cook the vegetables in the pot on SAUTE and then pressure cook for 25 minutes on HIGH.