Butternut Squash Soup
Warm up with a bowl of creamy Instant Pot Butternut Squash Soup! This velvety soup is made in a flash, combining the rich, natural sweetness of butternut squash with savory spices.
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
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.
Don't have the apples that the recipe calls for? You can just use some apple cider vinegar instead to lend that tangy flavor to the soup.
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.
The easiest way to store butternut squash soup is to move it to an airtight container and refrigerate it for up to 4 days.
To reheat the butternut squash soup, you can use the microwave or your pot. If you prefer a thicker soup, you can keep reheat it just like that, or add a couple splashes of water to it to adjust its consistency.
Nutrition
Serving: 1gCalories: 141kcalCarbohydrates: 28gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 915mgPotassium: 709mgFiber: 5gSugar: 8gVitamin A: 20318IUVitamin C: 42mgCalcium: 98mgIron: 1mg
Tried this recipe?Let us know how it was!