Taylor Swift Soup–Instant Pot or Crockpot butternut squash soup with apple and browned butter. Word on the street is that Taylor loves this soup!
Taylor Swift Soup
According to the Daily Meal, “Chef Stephanie Izard served this delicious, creamy soup at the 2011 CMT Artists of the Year dinner that she had the pleasure of catering. The menu for the event was created by her and inspired by the artists’ — Kenny Chesney, Lady Antebellum, Taylor Swift, and others — favorite foods and flavors from the South. This soup in particular was one of Taylor Swift’s favorites.”
The browned butter is the key to the flavor of this soup. Browned butter adds a add a rich, nutty flavor to the soup. The apple adds a bit of sweetness. The squash is a healthy and colorful base of the soup that blends up creamy and smooth as can be. This is a great dinner and then the leftovers make a perfect lunch for a cold day.
Ingredients/Substitution Ideas
- Butter
- Onion–yellow or white
- Garlic cloves
- Chicken broth–or water and Better than Bouillon chicken base or vegetable broth
- Dried thyme leaves
- Fennel seed
- Black pepper
- Kosher salt
- Bay leaf
- Butternut squash
- Apple–I used golden delicious. Granny smith would also be good.
- Red wine vinegar
- Sugar
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in the thyme, fennel, pepper, salt, bay leaf, squash and apple.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 8 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Discard the bay leaf. Use an immersion blender to blend the soup until smooth.
Stir in the browned butter, red wine vinegar and sugar. Taste test and then salt and pepper to taste.
Notes/Tips
- Serve with some crusty bread. If you’d like to make it more of a meal add in some cooked pasta, like orzo and some chopped, cooked chicken.
- How to Peel and Cut a Butternut Squash
- If you don’t want to bother with a whole squash and peeling, de-seeding and cutting it buy ready-to-use butternut squash in the produce, refrigerated section at the grocery store. I bought mine from Costco.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with fennel are Kentucky Beef and Colorado Casserole.
More Squash Recipes…
Easy Slow Cooker Spaghetti Sauce and Spaghetti Squash
This spaghetti sauce is so delicious you’ll be licking your plate. The funny part is that it only takes a handful of easy ingredients. Bonus–if you want to cook a spaghetti squash at the same time as the sauce you can!
Slow Cooker Butternut Squash
Slow Cooker Butternut Squash: a simple side dish recipe for butternut squash in the slow cooker that can be prepped in minutes. Pin it for later! As you know, I appreciate Costco. I really like a lot of the produce that is offered there. The last time I went I saw a 2 pound bag
Instant Pot Vegan Butternut Squash Soup
Thick and creamy, with loads of fall flavors. This healthy soup is made quickly in your electric pressure cooker. It tastes great served with crusty bread or a handful of garlic croutons.
Instant Pot Bacon Parmesan Spaghetti Squash
Instant Pot Bacon Parmesan Spaghetti Squash–an easy way to make the best tasting spaghetti squash dish. The shredded strands of squash are stirred together with butter, bacon, parmesan, salt and pepper. A low carb recipe! Pin this recipe for later! Note: the SLOW COOKER instructions are listed in the recipe card below Instant Pot Bacon
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Taylor Swift Soup
- Prep Time: 25 minutes
- Cook Time: 8 minutes (plus 5 minute npr)
- Total Time: 33 minutes
- Yield: 6–8 servings 1x
Description
Instant Pot or Crockpot butternut squash soup with apple and browned butter.
Ingredients
- 1 Tbsp butter
- 1 cup diced onion
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1/2 tsp dried thyme leaves
- 1/2 tsp fennel seed
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 1 bay leaf
- 2 pounds peeled, cubed butternut squash
- 1 apple, peeled, cored and quartered
- 4 Tbsp browned butter (see notes)
- 1 1/2 tsp red wine vinegar
- 1 tsp sugar
- Salt and pepper, to taste
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the thyme, fennel, pepper, salt, bay leaf, squash and apple.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 8 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Use an immersion blender to blend the soup until smooth.
- Stir in the browned butter, red wine vinegar and sugar. Taste test and then salt and pepper to taste.
Slow Cooker Instructions:
- Heat a pan over medium high heat add in the butter and let it melt. Add in the onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds. Transfer to slow cooker.
- Add in the broth, thyme, fennel, pepper, salt, bay leaf, squash and apple.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Discard the bay leaf. Use an immersion blender to blend the soup until smooth.
- Stir in the browned butter, red wine vinegar and sugar. Taste test and then salt and pepper to taste.
Notes
How to brown butter: If possible, choose a light-colored pan so you can easily see the color change in the butter as it browns. A heavy-bottomed skillet or saucepan works well. Cut the butter into smaller pieces or cubes to help it melt evenly. Place the butter in the pan over medium heat. As it melts, the butter will start to foam. Stir the butter frequently and keep a close eye on it. After the foaming subsides, the butter will start to turn golden brown. You’ll notice a nutty aroma. Swirl the pan occasionally to ensure even browning. Once the butter reaches a golden-brown color, remove it from the heat immediately. The residual heat in the pan will continue to cook the butter, so transfer it to a heatproof bowl or container to prevent it from burning. Remember, the process can happen fairly quickly once the butter starts to brown, so it’s important to keep a close watch to avoid burning it.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
LavenderBee says
This recipe looks really easy and autumnal, I definitely want to try it. Butternut squash is a favorite. What does the soup button do? I have a manual pressure cooker with a high and low setting which corresponds to the IP high/low settings.
Karen says
It’s just more gentle it seems and it’s supposed to keep broths clear. I would just use low pressure if I were you.