Roasted Ambercup Squash Soup

Extra equipment - Pressure Cooker or Slow Cooker, Immersion Blender
Course Soups/Stews/One Dish Dinners
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6


  • 1 Medium Ambercup squash peeled, and cut into 1" cubes
  • 1/4 cup Avocado oil or Olive oil
  • 1/2 Tbsp Garlic Powder
  • 1/2 Tbsp Onion Powder
  • 1 tsp Cinnamon
  • 2-3 cups broth I used homemade pork and beef broth
  • 1 medium Onion chopped
  • 2 cloves garlic chopped
  • 1 tsp smoked sea salt
  • 1 medium Granny Smith apple cored and chopped
  • 1 cup Full Fat Coconut Milk


  1. Preheat oven to 400F. Line baking sheet with parchment paper.
  2. Place cubed squash in large mixing bowl. Add avocado oil (or olive oil) and mix well.
  3. Put squash on parchment lined baking sheet and dust with onion powder, garlic powder, cinnamon and 1/2 tsp. salt.
  4. Place in oven and bake for 20 minutes or until slightly browned.
  5. Once the squash is baked, place in the pot of your pressure cooker - mine is the Instant Pot, and add the broth, chopped onion, chopped garlic, apple and the remaining salt.
  6. Set the pressure cooker for high pressure for 15 minutes.
  7. Once the pressure cooker has finished, let rest for about 15 minutes, then quick release the pressure.
  8. Check to ensure the squash is very soft. Add coconut milk, then using an immersion blender, puree to your desired consistency.
  9. Serve and enjoy.

Recipe Notes

If you don't have a pressure cooker, you could make this in a slow-cooker. Just follow the recipe above through step 5 and instead of putting in the pressure cooker, put in the slow-cooker and cook for 6-8 hours on low. Continue with the rest of the recipe as identified above.

You can use any broth you choose (preferably homemade). I had the pork and beef broth on hand, so used it.