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
Scale
- 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.