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Let me share my go-to butternut squash soup recipe that'll warm you up on chilly nights. This Instant Pot version is a game-changer, cutting down cooking time without sacrificing flavor. Rich, velvety, and packed with autumn goodness, this soup hits all the right notes. Cumin and cinnamon add depth, while optional cream brings luxurious smoothness. Best part? You'll have a steaming bowl ready in no time. Perfect for busy weeknights or lazy weekends when comfort food cravings strike. Trust me, this one's a keeper!
Ingredients for Butternut Squash Soup in the Instant Pot
- Butternut squash: Sweet and creamy, the star of the soup adds richness and depth to the dish with its vibrant flavor.
- Onion: Provides a savory base and enhances the overall flavor profile of the soup with its aromatic sweetness.
- Garlic: Adds a pungent kick and depth of flavor, complementing the sweetness of the squash and onion in the soup.
- Vegetable broth: Infuses the soup with savory umami notes and serves as the liquid base for a flavorful soup.
- Ground cumin: Adds warm earthy notes and depth of flavor, enhancing the overall complexity of the soup.
- Ground cinnamon: Offers a hint of warmth and subtle sweetness, balancing the savory elements in the soup beautifully.
- Heavy cream: Optional but adds richness and creaminess to the soup, creating a luxurious texture and mouthfeel.
Read more: Instant Pot Butternut Squash Risotto Recipe
Essential Tools for Making This Delicious Soup
- Instant Pot: Essential for pressure cooking the butternut squash soup quickly and efficiently.
- Immersion Blender: Needed to blend the cooked ingredients into a smooth and creamy soup.
Instant Pot Butternut Squash Soup Recipe
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/2 cup heavy cream optional
- Fresh parsley for garnish
Read more: Butternut Squash Casserole Recipe
Instructions:
- Place butternut squash, onion, garlic, vegetable broth, cumin, cinnamon, salt, and pepper in the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Quick release the pressure, then carefully open the lid.
- Use an immersion blender to blend the soup until smooth.
- Stir in the heavy cream if using.
- Serve hot, garnished with fresh parsley.
Notes:
Nutrition value:
Keywords:
Read more: Butternut Squash and Apple Casserole Recipe
Tips for Making and Storing Butternut Squash Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the soup to cool completely.
- Transfer to a freezer-safe container, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Butternut squash is a versatile ingredient that can be roasted and used as a base for dips and spreads, adding a rich and creamy texture to dishes.
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