Flexible Squash Soup (slow cooker, instant pot or stove top)

There is no denying the satisfaction of having a warm, comforting soup to enjoy during a cold day. This particular soup allows for customization based on your family’s preferences and simple ingredients available in your pantry. This recipe is an easy way to get a nourishing dinner on the table. 

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A warm comforting soup is such a beautiful, nourishing blessing at the family table during the cooler months. This soup was originally on a detox site, but we’ve adapted it to fit the farm fresh feels we are all craving during the winter months! The majority of the ingredients can be purchased from our farm like the potatoes, onions, celery, squash, and whatever pork add-ins you’d prefer. We love using Italian sausage or leftover ham roast bits of meat in the soup– plus you use the rich ham broth for cooking the veggies! 

The staples for the soup like salt and herbs can be found in bulk on Azure Standard. We love purchasing in bulk from Azure instead of the grocery store to can save some money and ensure you are never out of stock on these basics! 

The star of this soup is squash, and we love that it can be flexible based on the type of squash you have on hand. We love to use acorn squash or butternut squash for this recipe but feel free to use other winter squash! A winter squash is a squash with a hard outer shell, including butternut, acorn, or kabocha. We grow a variety of winter squash and store them in a box in out basement to enjoy all the way into late winter. We tend to do a mixture of different squashes in this soup for more flavor depth. With this recipe, you’ll get a cozy and comforting soup with minimal effort! This is an easy recipe that can use up whatever you have on hand to make a nourishing and comforting soup. 

Basic Adaptations for Soups

Change the cooking method:

The best part of making soup is that it can easily be converted to different cooking methods based on your needs! This recipe uses all raw vegetables and there is no prep (like first roasting on a baking sheet) needed ahead of time. Just simply add all the ingredients to the cooking vessel and that’s it! 

Short on time? Cook in the instant pot

This is such a great method to get a nutrient-rich dinner on the table fast! Add the ingredients listed in the instapot and cook on high for one hour. Then, you will follow the instructions to blend and add in the greens and optional meat. 

Looking forward to simmering on the stove? Use the Dutch oven

This is our favorite way this time of year. This method takes a little extra time compared to the instant pot, but the smell of a pot of soup simmering on the stove is worth it! Add the ingredients as instructed, bring to a boil, and then reduce to a simmer for 3 hours. Then blend and add in greens and optional meat. If you do not have a dutch oven, a large pot will work as well. 

Love morning meal prep? Use the crock pot!

There’s nothing better than having a busy day and coming home to a warm, cooked meal and the way it makes the house smell! Slow cooker recipes are perfect for the cooler season! This is a great recipe to make in the crockpot. Add the ingredients to the crock pot and set it on low for 8 hours, then you will blend and add in the greens and optional meat. 

Cooking times for soups where all ingredients are uncooked:

• Instant pot=1 hour
• Dutch oven = 3 hours
• Crockpot= 8 hours low

Change an ingredient you have on hand:

When this meal was prepared for the photos, I still had 2022 squash puree I wanted to move out of my freezer. I added it from frozen to my crockpot about 3 hours before the greens. I love this soup recipe because it is the easiest way to use ingredients on hand! 

You’ve got half a bag of spinach wilting in the fridge? Use it.

You’ve got some ham broth and bits and pieces of ham left over? Cook the soup in the broth and add the meat bits!

One of my favorite tips is to always keep containers of squash puree in the freezer. This quickly plops into the soup pot! We follow Wholefed Homestead’s method in Freeze Fresh, and use these containers!

Customize the flavors by swapping or including an ingredient:

Just like noted above, you can use up or add in almost anything in your fridge to fit your taste buds and use up those odds and ends. That’s why soups are amazing, they can take any add-ons!

Try these popular substitutes: Italian Sausage, subbing another squash type, spinach

As you are off to the kitchen to prep this soup, be sure to subscribe to our email list so you don’t miss out on new tips, tricks, and products from our acreage!

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Tools for this recipe

You’ll of course need your cooking vessel of choice and then a blender or a food processor would work too. Conventional blenders will work just fine, but an immersion blender makes the job even easier because you can blend directly in the cooking pot. Blending a portion of the soup will give a thicker and creamy texture, but it is optional. If you don’t want to blend the soup, you don’t have to! It will still be delicious! Find all of our recommended cooking tools with the link below. 

Ingredients for the Flexible Fall Soup

• Squash – use your favorite kind of winter squash! You’ll need to peel and dice the squash.
• Carrots and Celery – just like most soup recipes, this one has carrots and celery for added flavor and nutrients. 
• Potatoes – you can use whatever potato you have on hand, or you can even use sweet potatoes if you want!
• Onion – yellow or white onion pairs great with the flavors. 
• Garlic – fresh garlic is best but you can substitute for 1 tsp garlic powder if needed. 
• Lentils – the lentils add protein and help thicken the soup too. 
• Broth- you can use vegetable or chicken broth. Or if you really want to boost the nutrients you can use homemade bone broth. Follow our recipe here. 
• Herbs de Provence – or you can substitute for oregano and sage 
• Salt – use always get ours from Azure Standard.
• Olive oil – Use high-quality extra virgin olive oil. This adds a creamy richness and an extra layer of flavor. It is blended into the soup, or you can use a drizzle of olive oil on top to add richness. While you normally see our recipes cooking with animal fats, this is used to blend into the soup so it is not actually used for cooking.  
• Hearty greens- you can use kale, chard or spinach. Use whatever you have on hand or like the best!
• Sherry, red wine, or lemon juice – to add some acidity and brightness 
• Parsley – although this is optional, parsley has great health and flavor benefits!
• Cooked meat- adding in meat is optional but it is a great way to add more protein or use leftover meat in the fridge. We love to use ham, Italian sausage, or shredded chicken. 

Other delicious additions: Make it creamy at servings with raw cream or coconut milk. Top it with pumpkin seeds for added magnesium and fiber and some amazing crunch! My kids often like to sprinkle brown sugar or maple syrup on top as well.

How to make Flexible Fall Soup 

Place the chopped and peeled squash, diced carrots, celery, potatoes and onions, minced garlic, lentils, herbs, salt, and broth into a crockpot, instant pot or Dutch oven.

When all items are tender, place about 4 cups in a high-speed blender to smooth and thicken. Alternatively, you can use an immersion blender. Blend to your desired consistency. Add the .5 cup olive oil at this point to help emulsify (creamy, yum!) the soup.

Add in the kale, parsley, sherry, and any cooked meat you’d like here.

Turn off the heat and let it set for just a minute– or overnight! Soup is always better left over!

Top each bowl with some parmesan cheese and be sure to serve with a nice thick slice of sourdough bread slathered in butter.

To store, add to an airtight container and keep in the fridge for 3 to 4 days. Or, freeze in individual portions for a quick lunch later on!