Instant Pot Butternut Squash Soup
Cozy Up with Creamy Instant Pot Butternut Squash Soup
As the days get shorter and the weather cools down, there’s nothing quite as comforting as a warm bowl of soup. And when it comes to fall flavors, butternut squash reigns supreme! This Instant Pot Butternut Squash Soup is incredibly easy to make, packed with flavor, and comes together in under an hour. Forget hours of simmering – the Instant Pot does all the work for you, creating a velvety smooth texture that’s simply irresistible.
This isn’t your average butternut squash soup, though. We’ve infused it with warm, aromatic spices like curry powder, cumin, and turmeric, creating a delightful Asian-inspired twist. The coconut milk adds a creamy richness that perfectly complements the sweetness of the butternut squash. It’s a flavor combination you won’t be able to get enough of!
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under an hour with minimal effort.
- Flavorful: A delicious blend of sweet, savory, and spicy.
- Creamy & Smooth: The Instant Pot creates the perfect texture.
- Versatile: Enjoy it as a starter, lunch, or a light dinner.
- Healthy & Nutritious: Packed with vitamins and antioxidants.
Tips for the Best Soup:
- Roasting the Squash (Optional): For even deeper flavor, roast the butternut squash before adding it to the Instant Pot. Cut it in half, scoop out the seeds, and roast cut-side down at 400°F (200°C) for 30-40 minutes, or until tender.
- Spice Level: Adjust the amount of curry powder and black pepper to your liking.
- Blending: Be careful when blending hot liquids. Vent the blender lid and start on a low speed.
- Garnish: Don’t skip the garnish! Toasted pepitas and fresh cilantro add a delightful crunch and freshness.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes, you can! Kabocha squash or acorn squash would also work well in this recipe.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan and gluten-free.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.
Q: What if I don’t have an Instant Pot?
A: You can make this soup on the stovetop. Sauté the shallots and garlic, then add the remaining ingredients and simmer for 30-40 minutes, or until the squash is tender. Blend until smooth.
Get ready to enjoy a bowl of pure comfort! This Instant Pot Butternut Squash Soup is the perfect way to warm up on a chilly day.
Instant Pot Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot translucent
- 1/2 teaspoon salt
- 2 cloves garlic fragrant
- 1 medium butternut squash
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- 4 cups coconut milk
- 4 cups broth
- to taste toasted pepitas for garnish
- to taste fresh cilantro for garnish
Instructions
- Set the instant pot to the saute function and add the olive oil. Stir in the shallots, season with salt, and saute until translucent. Add the garlic and saute for 15 seconds or until fragrant.
- Add the butternut squash, curry powder, cumin, turmeric, black pepper, coconut milk, and broth. Give everything a good stir. Turn off the saute function.
- Seal the Instant Pot with the lid and cook on high pressure for 8 minutes (it should take about 10 minutes to come to pressure). Allow the pressure to naturally release for 10 minutes before releasing it manually.
- Scoop the soup into a blender and blend until smooth. You may need to do this in batches. If you would like a thinner soup, feel free to add a bit more broth to the blender. If you would like a creamier soup, blend a bit more coconut milk into the soup.
- Serve warm, garnished with toasted pepitas and cilantro.
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