Butternut squash soup is a fall and winter favorite, known for its creamy texture and subtly sweet flavor. This recipe uses the Instant Pot for incredibly easy and fast preparation, resulting in a restaurant-quality soup without the fuss. Forget hours of simmering on the stovetop; this method delivers velvety smooth soup in a fraction of the time.
Why Use an Instant Pot for Butternut Squash Soup?
The Instant Pot excels at creating deeply flavorful soups and stews. Its pressure cooking function quickly tenderizes the butternut squash, resulting in a smoother, richer soup compared to stovetop methods. This method also saves you precious time, allowing you to enjoy a delicious, healthy meal without spending hours in the kitchen. The Instant Pot’s versatility means less cleanup, too!
Ingredients for the Best Instant Pot Butternut Squash Soup:
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup coconut milk (full-fat recommended for creaminess)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional toppings: toasted pepitas (pumpkin seeds), croutons, a swirl of cream, fresh herbs (sage or thyme)
Step-by-Step Instructions:
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Sauté the Aromatics: Set your Instant Pot to the "Sauté" function. Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
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Add Remaining Ingredients: Add the cubed butternut squash, vegetable broth, coconut milk, ginger, cinnamon, nutmeg, salt, and pepper to the Instant Pot. Stir well to combine.
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Pressure Cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 12 minutes. Allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
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Blend the Soup: Carefully remove the lid. Using an immersion blender (recommended for easiest cleanup), carefully blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender. Caution: Hot liquids can cause serious burns when blending. Vent the blender lid slightly to avoid pressure build-up.
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Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed. You may want to add more salt, pepper, or spices to suit your preference. Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pepitas, croutons, a dollop of cream, or fresh herbs.
Frequently Asked Questions (FAQ):
How do I peel and cube a butternut squash?
Peeling a butternut squash can be a little tricky. The easiest method is to use a vegetable peeler to remove the skin. Then, cut the squash in half lengthwise, remove the seeds and stringy parts, and cut into 1-inch cubes.
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Simply add the frozen cubes to the Instant Pot along with the other ingredients. You may need to adjust the cooking time slightly, possibly adding a few extra minutes.
What if I don't have an immersion blender?
If you don't have an immersion blender, you can use a regular blender. Just be sure to work in batches and vent the blender lid slightly to avoid pressure build-up. Remember, hot liquids expand in a blender, so be very cautious.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days.
What other vegetables can I add to this soup?
Feel free to experiment with other vegetables! Sweet potatoes, carrots, parsnips, and apples would all be delicious additions.
This Instant Pot Butternut Squash Soup recipe is a perfect example of how simple, healthy, and delicious home cooking can be. Enjoy!
