Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup is a deliciously creamy and comforting dish that captures the essence of fall in every bowl. With its sweet roasted butternut squash, aromatic spices, and a hint of coconut milk, this soup is perfect for cozy evenings at home or impressing guests. Quick to prepare in your Instant Pot, it guarantees warmth and satisfaction with minimal effort. Dive into this vibrant soup that will surely become a favorite!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2–3 pounds butternut squash, peeled and cubed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- 1. Prepare your ingredients: Peel and cube the butternut squash, dice the onion, and mince the garlic.
- 2. Sauté the aromatics: Set your Instant Pot to the sauté function. Add oil, then stir in the onion and garlic until fragrant (about 3 minutes).
- 3. Add butternut squash: Incorporate the cubed squash along with ginger, nutmeg, salt, and pepper. Mix well.
- 4. Pour in broth: Add vegetable broth until it covers the squash mixture; scrape any bits from the bottom.
- 5. Cook under pressure: Close the lid securely and set on high pressure for 10 minutes.
- 6. Blend until smooth: Release pressure carefully, then blend the soup until silky using an immersion blender or regular blender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added texture, top with roasted pumpkin seeds or a swirl of cream before serving. You can substitute butternut squash with pumpkin or sweet potatoes for a different flavor profile.