This easy Butternut Squash Soup recipe is a great recipe to whip up using your Instant Pot, and serve to the entire family. It is finally the time for cozy fall soups using using the season's best produce, and this recipe is just right, ticking all the boxes.
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Why This Recipe Works
- Versatile: My favorite part about this butternut squash soup recipe is the fact that it is super customizable.
- Easy: Based on what you have at hand, you can easily swap ingredients and try out different variations of the Butternut Squash Soup.
- Delicious: I love making some roasted butternut squash soup, which has the perfect fall flavors, but more on that later.
🥘 Ingredients
You'll need a very simple set of ingredients to make this butternut squash soup.
- Olive oil: Used to sauté the ingredients, enhancing their flavors.
- Yellow onion: Adds a savory depth to the soup's flavor profile.
- Granny Smith apple: Contributes a subtle sweetness to balance the savory elements.
- Garlic: Infuses the soup with its distinctive, aromatic flavor.
- Vegetable broth: Provides a flavorful, vegan-friendly soup base.
- Butternut squash: The main ingredient, it lends the soup its creamy texture and sweet, nutty flavor.
- Spices: Nutmeg and paprika add warmth and a hint of smokiness.
- Seasonings: Salt and pepper are used to fine-tune the soup's flavor balance.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- A sprinkle of yellow curry powder takes the flavor up a notch—warm, cozy, and oh-so-good!
- Want it bolder? A dash of lime juice and garam masala bring some serious depth.
- Love a little heat? Cayenne pepper adds the perfect spicy kick!
- Coconut milk makes it extra rich and creamy, but heavy cream or sour cream work too if that’s more your style!
🔪How To Make Butternut Squash Soup
Once you have all the butternut squash soup ingredients ready, here's what you'll need to do next.
Step One: Half the squash and remove the seeds. Place each half on a trivet in the instant pot, if you have a tall trivet, you can stack them. Add 1 cup of water.
Step Two: Remove the squash and peel the skin away. Set the instant pot to sauté and add oil. Once oil is hot add the cubed apples to the pot. Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
Step Three: Add the vegetable broth and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.
Step Four: Pour soup into a food processor and blend until smooth. Serve with freshly ground black pepper and or coconut milk as desired.
👩🍳 Expert Tips
Ready to give this creamy soup a try? Here are some more tips you might want to keep in mind.
- I used vegetable stock to make this recipe, but you can also use some chicken broth or chicken stock if you don't want have dietary restrictions.
- If you don't want to use your food processor for the soup, you can use an immersion blender instead.
- You can also make a nice roasted butternut squash soup by roasting cubed butternut squash in the oven until they're golden, and then using the roasted squash for the rest of the recipe.
- This roasted butternut squash in fact, has much more enhanced flavors, and is totally worth the extra time and effort.
- Don't forget to top the roasted butternut squash soup with a generous sprinkle of chopped parsley or any other fresh herbs of your choice.
💭 FAQs
If you don't have an Instant Pot, you can totally use a large soup pot to make this butternut squash soup. The only downside of this cooking method is the fact that making the soup will take a little longer. Be sure you choose a good quality large pot with a thicker base, and cook the soup on medium heat.
If your soup is bitter, it may be caused by the squash itself. Fats and sweetness can help to smooth out the bitterness in your soup. To help the bitterness, add a spoonful of sugar, cream, or butter.
Yes, you can use chicken stock or chicken broth in this butternut squash soup recipe. Both will add a depth of flavor to the soup.
Yes, you can include meat in your soup recipe. For instance, add diced bacon to the soup for an additional layer of flavor.
Chopped butternut squash, when stored correctly in an airtight container in the fridge, is good for up to 5 days.
🧂Serving Suggestions
Here are some of the best sides to serve with Instant Pot Butternut Squash Soup:
- Crusty Bread: Its hearty texture is perfect for dipping into the creamy soup, soaking up all the delicious flavors.
- Garlic Bread: The savory garlic flavor will add a nice contrast to the sweetness of the butternut squash, enhancing the overall taste experience.
- Hawaiian Rolls: These slightly sweet rolls will provide a unique twist to the meal, adding a touch of sweetness that complements the savory soup.
- Grilled Cheese: A classic choice that's always a hit! The gooey cheese and crispy bread of grilled cheese sandwiches will pair wonderfully with the smooth and velvety texture of the soup.
🍽 Related Recipes
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Butternut Squash Soup
Ingredients
- 1 tablespoon Olive Oil
- ¼ Large Yellow Onion diced
- ½ Granny Smith Apple peeled, cored, and diced
- 1 tablespoon Cloves Garlic minced
- 2 cups Vegetable Broth
- 1 Butternut Squash 3 Lb
- ½ teaspoon Nutmeg
- ½ teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Half the squash and remove the seeds.
- Place each half on a trivet in the instant pot, if you have a tall trivet, you can stack them. Add 1 cup of water.
- Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.
- Remove squash and peel skin away. Vide and set aside.
- Set the instant pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.
- Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
- Add the vegetable broth and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.
- Pour soup into a food processor and blend until smooth.
- Serve with cracked pepper and or coconut milk as desired.
Notes
Nutrition
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