The moment you lift the lid off your Instant Pot after making Butternut Squash Soup, a warm hug of nutty aromas and rich, creamy textures wafts out, wrapping around you like an old sweater. This comforting dish, with its vibrant orange hue and velvety consistency, promises to make even the grumpiest of souls crack a smile. Imagine spooning this luscious soup into a bowl, topped with a swirl of cream or a sprinkle of crunchy pumpkin seeds—pure bliss in every bite!
For me, butternut squash soup is the culinary equivalent of a cozy blanket on a chilly autumn evening. I fondly recall the first time I made it during an unexpected snowstorm. My friends gathered around with mugs in hand, laughter echoing against the backdrop of swirling snowflakes outside. This soup was the star of the show! Perfect for chilly nights, festive gatherings, or just because it’s Tuesday (and who doesn’t love soup on a Tuesday?), this Instant Pot Butternut Squash Soup will have your taste buds singing and your heart dancing.
Why You'll Love This Recipe
- This Instant Pot Butternut Squash Soup is incredibly easy to prepare, making it perfect for busy weeknights.
- The flavor profile combines sweet and savory notes that delight your palate with each spoonful.
- Its vibrant orange color adds visual appeal and makes any table feel festive.
- Plus, it’s versatile enough to be enjoyed as a light meal or paired with crusty bread for a satisfying dinner.
Ingredients for Instant Pot Butternut Squash Soup
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Look for firm squashes with smooth skin; they should feel heavy for their size.
- Onion: A sweet onion works best to balance the soup’s flavors; chop it finely for quicker cooking.
- Garlic: Fresh garlic adds depth; use 3-4 cloves depending on how garlicky you want it.
- Vegetable Broth: For a rich flavor base; low-sodium options help control saltiness.
- Coconut Milk: Adds creaminess without dairy; choose full-fat for extra richness.
- Olive Oil: Helps sauté the onions and garlic to bring out their sweetness.
- Salt and Pepper: Essential seasonings to enhance all those lovely flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Instant Pot Butternut Squash Soup
Follow these simple steps to prepare this delicious dish:
Step 1: Sauté Onions and Garlic
Begin by turning your Instant Pot to the sauté function. Add olive oil and let it heat up before tossing in the chopped onions. Sauté until translucent (about 5 minutes), then throw in minced garlic and cook for another minute until fragrant.
Step 2: Add Butternut Squash
Carefully add the peeled and cubed butternut squash into the pot. Stir everything together so that those sweet flavors mingle beautifully.
Step 3: Pour in Broth
Now it’s time for some liquid love! Pour in your vegetable broth over the squash mixture. Make sure it’s enough to cover everything; we want our squash swimming happily.
Step 4: Pressure Cook
Securely close the Instant Pot lid and set it to pressure cook on high for about 10 minutes. The magic happens here as all those flavors combine!
Step 5: Blend Until Smooth
After cooking, carefully release the pressure (watch out for that steam!). Use an immersion blender right in your pot or transfer everything to a blender to achieve that silky-smooth texture we crave.
Step 6: Finish with Coconut Milk
Once blended, stir in coconut milk until fully combined. Taste-test your masterpiece and adjust seasoning with salt and pepper as desired.
Transfer to bowls, garnish with roasted pumpkin seeds or a drizzle of olive oil if you’re feeling fancy—and enjoy every creamy spoonful!
So there you have it! Your very own bowl of warmth just waiting to be devoured while snuggled under a blanket while binge-watching your favorite series or hosting friends on game night! With this Instant Pot Butternut Squash Soup recipe up your sleeve, you’ll impress everyone with minimal effort—and maybe even earn yourself some kitchen cred along the way!
You Must Know
- This Instant Pot Butternut Squash Soup is not just a cozy bowl of goodness; it transforms your kitchen into a warm haven.
- With easy prep and creamy results, it’s perfect for chilly evenings or impressing guests.
- Serve it with crusty bread, and you’ll be the dinner hero!
Perfecting the Cooking Process
First, roast the butternut squash to caramelize its natural sweetness. Next, sauté onions and garlic in the Instant Pot while the squash cools down. Finally, blend everything together for a creamy masterpiece that will have everyone asking for seconds.
Add Your Touch
Feel free to swap out the butternut squash for sweet potatoes or pumpkin if you’re feeling adventurous. Add spices like nutmeg or cayenne for an extra kick, or toss in some coconut milk for a tropical twist!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. When reheating, add a splash of broth to restore creaminess and heat gently on the stovetop or microwave until steaming hot.
Chef's Helpful Tips
- For perfectly smooth soup, blend in batches if necessary to avoid overflow.
- Use fresh herbs like thyme or rosemary to elevate flavors without much effort.
- Always taste before serving—seasoning adjustments can make all the difference!
Sometimes I whip up this Instant Pot Butternut Squash Soup when friends come over, and they rave about it! One friend even declared it “the best soup ever,” which was my cue to start charging admission!
FAQs :
What ingredients do I need for Instant Pot Butternut Squash Soup?
To prepare Instant Pot Butternut Squash Soup, you will need the following ingredients: one medium butternut squash, three cups of vegetable or chicken broth, one onion, two cloves of garlic, a teaspoon of ground ginger, salt and pepper to taste, and optional toppings like cream or herbs. These ingredients come together to create a creamy and flavorful soup that is perfect for chilly days.
How long does it take to cook Instant Pot Butternut Squash Soup?
Cooking Instant Pot Butternut Squash Soup is quick and efficient. Once you’ve chopped your vegetables and added them to the pot with the broth, the cooking time is just about 10 minutes under high pressure. However, you should also account for the time it takes for the pot to come to pressure and for the steam to release after cooking. Overall, you can enjoy this comforting soup in about 30 minutes.
Can I freeze leftover Instant Pot Butternut Squash Soup?
Yes, freezing leftover Instant Pot Butternut Squash Soup is an excellent idea. Allow the soup to cool completely before transferring it into freezer-safe containers. It can last up to three months in the freezer. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stove or in the microwave until warmed through.
What can I serve with Instant Pot Butternut Squash Soup?
Instant Pot Butternut Squash Soup pairs wonderfully with various accompaniments. You can serve it with crusty bread for dipping or a fresh salad for a light meal. Grilled cheese sandwiches are another popular option that complements the creamy texture of the soup perfectly. Adding toppings like roasted pumpkin seeds or fresh herbs enhances both flavor and presentation.
Conclusion for Instant Pot Butternut Squash Soup :
In conclusion, Instant Pot Butternut Squash Soup offers a quick and delicious way to enjoy a comforting meal. With its simple ingredients and easy preparation, this recipe is perfect for busy weeknights or cozy weekends. Remember to customize your soup with your favorite toppings and pair it with complementary sides for an enjoyable dining experience. This vibrant soup not only warms you up but also provides essential nutrients, making it a delightful choice year-round.
Instant Pot Butternut Squash Soup
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Description
Experience the warmth of our Instant Pot Butternut Squash Soup, a creamy and flavorful delight that’s perfect for chilly evenings or quick weeknight meals.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 sweet onion, chopped
- 3–4 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk (full-fat for richness)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté Onions and Garlic: Turn the Instant Pot to the sauté function. Add olive oil and heat. Sauté chopped onions until translucent (about 5 minutes). Add minced garlic and cook for an additional minute until fragrant.
- Add Butternut Squash: Carefully add the cubed butternut squash into the pot. Stir to combine with onions and garlic.
- Pour in Broth: Pour vegetable broth over the squash mixture, ensuring it covers all ingredients.
- Pressure Cook: Secure the lid on the Instant Pot. Set to pressure cook on high for about 10 minutes.
- Blend Until Smooth: Carefully release pressure once cooking is complete. Use an immersion blender or transfer to a traditional blender until smooth.
- Finish with Coconut Milk: Stir in coconut milk until fully incorporated. Adjust seasoning with salt and pepper as desired.
- Serve: Transfer to bowls. Garnish with roasted pumpkin seeds or a drizzle of olive oil if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider roasting the butternut squash before adding it to the pot. Feel free to substitute butternut squash with sweet potatoes or pumpkin for variations. Enhance flavors by adding spices like nutmeg or cayenne pepper during cooking.
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