Grab your Crock Pot or Instant Pot and throw together this tasty soup in record time. With minimal prep and tons of flavor, this Butternut Cauliflower Soup is sure to be a new Fall favorite!
See post below for slow cooker instructions - this soup works great in the crock-pot too!
I opted for half and half for this recipe, which is equal parts cream and milk. You can also use all cream or all milk if you'd like. Even cream cheese would work to add a little creaminess if you're jonesin' for it. All are delicious options, let your tastebuds (and the contents of your fridge!) be your guide. You can add a little, or a lot!
Go fresh OR frozen! I opted for frozen cauli and butternut to save time in the cooking and chopping department. Adjust cook times as needed if using fresh veggies, approx. 15 minutes on high pressure should do the trick! The general rule of thumb with pressure cooker soups is that you can always add more time as needed, so don't fret if you're new to using a PC. The forgiveness curve of soup recipes is almost always in your favor!
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Values are for each cup of soup and are calculated before topping options. Adjust as needed based on toppings and mix-ins and enjoy!