Instant Pot Butternut Squash Soup
Cozy Up with Creamy Instant Pot Butternut Squash Soup
As the leaves change and the air gets crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. This Instant Pot Butternut Squash Soup is the perfect fall and winter comfort food – creamy, flavorful, and incredibly easy to make! Forget spending hours simmering on the stovetop; the Instant Pot cuts down the cooking time significantly, delivering a velvety smooth soup in under an hour.
Butternut squash is packed with vitamins and antioxidants, making this soup not only delicious but also good for you. Its naturally sweet flavor pairs beautifully with savory seasonings, creating a balanced and satisfying meal. Whether you’re looking for a light lunch, a comforting dinner, or a stunning appetizer for a fall gathering, this recipe is sure to impress.
Why You’ll Love This Recipe:
- Quick & Easy: The Instant Pot does all the hard work, making this soup a breeze to prepare.
- Creamy Texture: The butternut squash blends beautifully into a velvety smooth consistency.
- Flavorful & Nutritious: Packed with vitamins and a delightful balance of sweet and savory flavors.
- Perfect for Fall & Winter: A comforting and warming soup ideal for cooler months.
Tips for the Best Butternut Squash Soup:
- Roasting the Squash (Optional): For an even deeper, richer flavor, you can roast the butternut squash halves before adding them to the Instant Pot. Simply brush with olive oil and roast at 400°F (200°C) for 20-25 minutes, or until tender.
- Adjusting the Consistency: If you prefer a thinner soup, add more vegetable broth. For a thicker soup, reduce the amount of broth or blend in a cooked potato.
- Spice it Up: Add a pinch of nutmeg, cinnamon, or cayenne pepper for a little extra warmth and flavor.
- Garnish Ideas: Top with a swirl of cream, a sprinkle of toasted pumpkin seeds, croutons, or a drizzle of olive oil.
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: Can I make this soup ahead of time?
A: Absolutely! This soup can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
Q: Is this soup vegan?
A: To make this soup vegan, simply substitute the butter with olive oil or a vegan butter alternative.
Q: Can I use pre-cut butternut squash?
A: Yes, using pre-cut butternut squash will save you some prep time. Just make sure it’s fresh and of good quality.
Q: What can I serve with this soup?
A: This soup pairs well with a crusty bread, a side salad, or a grilled cheese sandwich.
Instant Pot Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Instructions
- Cut the butternut squash in half and scoop out the seeds.
- Add olive oil to the Instant Pot and set to saute mode.
- Add onion and garlic and saute until softened.
- Add butternut squash, vegetable broth, salt, and pepper to the Instant Pot.
- Close the lid and set to high pressure for 30 minutes.
- Release the pressure naturally.
- Use an immersion blender to blend the soup until smooth.
- Stir in butter and serve.
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