Instant Pot Butternut Squash Soup
Nothing warms the soul quite like a bowl of creamy, flavorful butternut squash soup. This Instant Pot Butternut Squash Soup is a comforting hug in a bowl, blending the natural sweetness of roasted squash with fragrant spices and a velvety texture that makes it irresistible. In just about 30 minutes, you can whip up this delicious dish that’s perfect for chilly evenings or as a light lunch option. Fun fact: butternut squash is not only delicious but also packed with vitamins and antioxidants, making this soup a healthy choice for the whole family!
What makes this recipe special is not just its fantastic flavor, but also its ease of preparation. Unlike traditional butternut squash soup that requires hours of roasting and blending, the Instant Pot simplifies the process while retaining all those delightful flavors. If you love our classic Tomato Basil Soup, you’ll find this recipe is just as satisfying and equally easy to prepare, making it the perfect addition to your cold-weather menu. So grab your Instant Pot and let’s dive into this cozy recipe that’s sure to become a family favorite!
What is Instant Pot Butternut Squash Soup?
So, what’s in a name, you ask? Instant Pot Butternut Squash Soup sounds fancy, but it’s really just a delightful way to say "let’s make something delicious with ease!" It got the "Instant Pot" tag because, well, you guessed it—this magical kitchen tool allows you to cook this scrumptious soup in no time! And "butternut squash" simply reflects the star of the show. You know the saying, “the way to a man’s heart is through his stomach,” right? Well, if you want to impress anyone with your cooking, this soup is a surefire winner. So, why not give it a try? Your taste buds will thank you!
Why You’ll Love This Instant Pot Butternut Squash Soup
First and foremost, the highlight of this dish is its comforting creaminess—every spoonful is a delectable experience that feels like a warm embrace. Secondly, making this soup at home saves you money compared to store-bought versions, and it’s so much fresher! You can even customize it to your liking. To take things to the next level, consider adding toppings such as crunchy pumpkin seeds or a swirl of coconut cream to enhance the flavor. If you enjoy this soup, you might also like our Creamy Pumpkin Soup, which offers similar sweetness but with its unique twist! So, gather those ingredients, and let’s make something incredible together.
How to Make Instant Pot Butternut Squash Soup
Quick Overview
Enjoy the simplicity and flavor of this delightful soup that comes together in the blink of an eye! You’ll need just about 30 minutes of your time to create a rich, creamy dish that’s not only delicious but satisfying as well.
Key Ingredients for Instant Pot Butternut Squash Soup:
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 apple, peeled, cored, and chopped (a sweet variety like Fuji or Honeycrisp)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- Salt and pepper, to taste
- ½ cup coconut milk or heavy cream (optional for extra creaminess)
- Fresh herbs or toppings (like pumpkin seeds) for garnish
Step-by-Step Instructions:
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Prep the Ingredients: Start by peeling and chopping your butternut squash, onion, garlic, and apple. The smaller the pieces, the faster they’ll cook!
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Sauté: Turn the Instant Pot on to the “Sauté” setting. Once it’s hot, add a drizzle of olive oil, followed by the onions and garlic. Cook for 2-3 minutes until the onions become translucent.
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Add the Squash and Apple: Now, toss in the diced butternut squash and apple, stirring to combine.
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Season it Up: Sprinkle in the ground cumin, nutmeg, salt, and pepper, mixing everything together for even flavor distribution.
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Pour the Broth: Add the vegetable broth into the pot, making sure all the ingredients are submerged in liquid.
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Pressure Cook: Close the lid, making sure the vent is sealed. Set the Instant Pot to cook on high pressure for 10 minutes.
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Release the Pressure: Once the cooking cycle is complete, allow a natural release for about 10 minutes before switching to quick release to let out the remaining steam.
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Blend: Carefully remove the lid and use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
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Finishing Touch: If you want extra creaminess, stir in the coconut milk or heavy cream. Taste and adjust the seasoning as needed.
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Serve: Ladle the soup into bowls and garnish with fresh herbs or your favorite toppings. Enjoy!
What to Serve Instant Pot Butternut Squash Soup With
To elevate your meal, consider serving this delightful butternut squash soup with crusty bread or a light salad. A fresh spinach salad with a tangy vinaigrette complements the sweet flavors perfectly. Alternatively, pair it with a grilled cheese sandwich for a cozy, classic combination.
Top Tips for Perfecting Instant Pot Butternut Squash Soup
- Ingredient Substitutions: Feel free to swap out the apple with a carrot or a sweet potato for a different flavor profile.
- Timing Adjustments: If you enjoy a thicker soup, reduce the amount of broth slightly to suit your preference.
- Common Mistakes: Avoid adding too much liquid at the start. You can always adjust consistency afterward by adding more broth during blending.
Storing and Reheating Tips
If you have leftovers, store your butternut squash soup in an airtight container in the refrigerator for up to 4 days. For longer storage, it freezes well—just make sure to leave some space in the container as it may expand. When you’re ready to enjoy it again, simply reheat on the stovetop or in the microwave, and stir. If it’s too thick, you can always add a splash of broth to reach your desired consistency!
With this Instant Pot Butternut Squash Soup, you have a wholesome and delightful meal in no time! So, what are you waiting for? Gather your ingredients and let’s get cooking!
Instant Pot Butternut Squash Soup
Ingredients
Method
- Start by peeling and chopping your butternut squash, onion, garlic, and apple. The smaller the pieces, the faster they'll cook!
- Turn the Instant Pot on to the 'Sauté' setting. Once it's hot, add a drizzle of olive oil, followed by the onions and garlic. Cook for 2-3 minutes until the onions become translucent.
- Toss in the diced butternut squash and apple, stirring to combine.
- Sprinkle in the ground cumin, nutmeg, salt, and pepper, mixing everything together for even flavor distribution.
- Add the vegetable broth into the pot, making sure all the ingredients are submerged in liquid.
- Close the lid, making sure the vent is sealed. Set the Instant Pot to cook on high pressure for 10 minutes.
- Once the cooking cycle is complete, allow a natural release for about 10 minutes before switching to quick release to let out the remaining steam.
- Carefully remove the lid and use an immersion blender to puree the soup until it's smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
- If you want extra creaminess, stir in the coconut milk or heavy cream. Taste and adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with fresh herbs or your favorite toppings. Enjoy!
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