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Instant Pot Butternut Squash Soup Recipe Instant Pot Butternut Squash Soup Recipe

Recipe

Instant Pot Butternut Squash Soup Recipe

Written by: Emily Smith

This butternut squash soup is my go-to comfort food. It's creamy, packed with flavors, and so easy to whip up in my instant pot. Perfect for chilly nights!

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Boy, I've got this cozy soup for you! Imagine savoring a bowl of comforting Instant Pot butternut squash soup on a chilly night. My recipe uses simple ingredients and gets done in no time. The warm spices like cumin and cinnamon will envelop you, it's pure bliss. You're just steps away from this silky, creamy, veggie-packed goodness. Let's get cooking!

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 Black Bean Soup 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.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

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

Instructions:

  1. Place butternut squash, onion, garlic, vegetable broth, cumin, cinnamon, salt, and pepper in the Instant Pot.
  2. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
  3. Quick release the pressure, then carefully open the lid.
  4. Use an immersion blender to blend the soup until smooth.
  5. Stir in the heavy cream if using.
  6. Serve hot, garnished with fresh parsley.

Nutritional value:

Per Serving in Calories: 180 kcal | Carbohydrates: 30 g | Protein: 3 g | Total Fat: 7 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 20 mg | Sodium: 800 mg | Dietary Fiber: 5 g | Sugar: 8 g | Calcium: 100 mg | Potassium: 600 mg | Iron: 2 mg | Vitamin A: 2000 µg | Vitamin C: 30 mg

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.

Common Questions About Preparing This Instant Pot Soup

FAQ:
Can I use a different type of squash for this recipe?
Yes, you can substitute butternut squash with other types like acorn squash or kabocha squash.
How can I make this soup vegan?
To make this soup vegan, simply omit the heavy cream or use a dairy-free alternative.
Can I freeze this soup?
Yes, you can freeze this soup in airtight containers for up to 3 months.
Can I use a regular blender instead of an immersion blender?
Yes, you can use a regular blender, but be cautious when blending hot liquids to prevent splattering.
How can I adjust the consistency of the soup?
If the soup is too thick, you can add more vegetable broth to thin it out. If it's too thin, you can simmer it uncovered to thicken.

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