Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup is a warm, comforting dish that embodies the essence of fall with every spoonful. This creamy soup features a delightful blend of fresh butternut squash, aromatic spices, and rich coconut milk, making it perfect for chilly evenings or a cozy meal at home. Ready in just 30 minutes, it’s an easy recipe to impress family and friends while providing nourishment and warmth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Peel and cube the butternut squash, dice the onion, and mince the garlic.
- Sauté aromatics: In the Instant Pot, select the sauté function. Add olive oil and sauté onion and garlic until fragrant (about 3 minutes).
- Add butternut squash: Stir in the cubed butternut squash and ground cinnamon; cook for an additional minute.
- Cook under pressure: Pour in vegetable broth, secure the lid, and set to high pressure for 10 minutes.
- Release pressure: Once cooking is complete, carefully perform a quick release of pressure.
- Blend until smooth: Using an immersion blender or regular blender, blend until creamy. Stir in coconut milk and adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For extra flavor, roast the butternut squash before adding it to the pot. - Customize your soup by adding spices like nutmeg or garnishing with toasted seeds or fresh herbs.