Irresistible Instant Pot Creamy Butternut Squash Soup

There’s nothing quite like the aroma of warm butternut squash soup wafting through your kitchen, inviting everyone to gather around the table. The Instant Pot Creamy Butternut Squash Soup with Crispy Sage is a blend of sweet squash and fragrant sage that dances in harmony. Picture this: rich, creamy goodness topped with crispy sage leaves, each spoonful transporting you to cozy autumn afternoons, even if it’s mid-July and 90 degrees outside. For more inspiration, check out this Spicy Chorizo Sweet Potato Chili recipe.

This soup isn’t just food; it’s a hug in a bowl. I remember the first time I made this soothing dish after a particularly hectic week. As I sprinkled the crispy sage on top, my cat, Mr. Whiskers, perched himself on the counter as if he were waiting for his own Michelin star. Trust me; once you taste it, you’ll want to share it with friends or cozy up solo on your couch while binge-watching your favorite show.

Ingredients for Instant Pot Creamy Butternut Squash Soup with Crispy Sage

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose a firm squash with smooth skin; it’s the star ingredient that gives this soup its lovely sweetness.
• Onion: A medium onion adds depth of flavor; chop it finely so it cooks down nicely in the Instant Pot.
• Garlic: Fresh garlic cloves are essential; they lend a robust flavor that complements the squash beautifully.
• Vegetable Broth: Use low-sodium broth for control over saltiness; it enhances the soup’s overall flavor without overpowering.
• Coconut Milk: This gives the soup its creamy texture; feel free to use full-fat or light coconut milk based on your preference.
• Sage Leaves: Fresh sage is ideal for frying until crisp; it adds an aromatic touch that elevates each bowl.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Instant Pot Creamy Butternut Squash Soup with Crispy Sage

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Begin by peeling and chopping the butternut squash into cubes. It’s like carving pumpkins but less messy—unless you’re me and somehow manage to get squash juice everywhere.

Step 2: Sauté Aromatics

Turn your Instant Pot to sauté mode. Add a splash of olive oil and toss in the chopped onion and minced garlic. Cook until they become translucent, about five minutes. Your kitchen will start smelling like heaven!

Step 3: Add Squash and Broth

Once your aromatics are ready, add in those beautiful butternut squash cubes along with vegetable broth. Stir everything together like you’re conducting an orchestra of flavors.

Step 4: Pressure Cook

Seal your Instant Pot lid and set it to high pressure for ten minutes. While you wait (impatience may ensue), take a moment to ponder how amazing life choices lead to creamy soups.

Step 5: Blend Until Smooth

Once done cooking, carefully release the pressure. Use an immersion blender right in your pot (or transfer to a blender) until you achieve that velvety smooth texture everyone craves.

Step 6: Stir in Coconut Milk

Pour in the coconut milk and mix well until incorporated fully—this is where things get wonderfully creamy!

Step 7: Crisp Sage Leaves

In a small pan over medium heat, add a little olive oil and fry fresh sage leaves until crispy, about two minutes—watch them closely because nobody likes burnt sage!

Step 8: Serve and Enjoy

Ladle your soup into bowls, sprinkle those crispy sage leaves on top for garnish, and serve hot! Pair it with crusty bread for dipping perfection.

Now go ahead, dive into that bowl of creamy goodness while Mr. Whiskers judges your culinary skills from afar… or demands his own serving!

Perfecting the Cooking Process

Start by chopping the butternut squash and onions, then sauté them in the Instant Pot for maximum flavor. Add garlic, broth, and spices next. Let the magic happen under pressure before blending until creamy. Finish with crispy sage for that gourmet touch.

Add Your Touch

Feel free to swap butternut squash for pumpkin or even sweet potatoes. Add a pinch of nutmeg or cayenne pepper for an extra kick. Top with roasted seeds or croutons if you’re feeling fancy; customization makes this soup even more delightful!

Storing & Reheating

Store the soup in an airtight container in the fridge for up to five days. To reheat, simply warm it on the stove over medium heat or use the microwave until steaming hot. Stir well to maintain that luxurious creaminess.

It was a chilly fall evening when I first made this Instant Pot Creamy Butternut Squash Soup with Crispy Sage. My friends walked through my door, and their eyes widened with joy at the aroma wafting through my kitchen!

FAQs :

What ingredients do I need for Instant Pot Creamy Butternut Squash Soup with Crispy Sage?

To make Instant Pot Creamy Butternut Squash Soup with Crispy Sage, you will need butternut squash, onions, garlic, vegetable broth, heavy cream, and fresh sage. Start by peeling and cubing the squash. Dice the onions and mince the garlic. The vegetable broth enhances the flavor, while heavy cream adds richness. instant pot stuffed pepper soup Fresh sage is essential for that crispy topping that elevates this soup’s taste. You can also add salt, pepper, and spices like nutmeg or cinnamon to enhance the flavor profile.

How long does it take to make Instant Pot Creamy Butternut Squash Soup with Crispy Sage?

Making Instant Pot Creamy Butternut Squash Soup with Crispy Sage is quick and convenient. The cooking time in the Instant Pot is approximately 15 minutes under high pressure, plus about 10 minutes for natural release. However, consider additional time for prep work like chopping vegetables and blending the soup afterward. creamy vegetable soup option Overall, you can have this delicious soup ready in less than 45 minutes from start to finish, making it a perfect option for busy weeknights.

Can I freeze Instant Pot Creamy Butternut Squash Soup with Crispy Sage?

Yes, you can freeze Instant Pot Creamy Butternut Squash Soup with Crispy Sage for later enjoyment. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some space at the top of the container since liquids expand when frozen. The soup can be stored in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat on the stove or in the microwave.

What are some variations of Instant Pot Creamy Butternut Squash Soup with Crispy Sage?

There are many delicious variations of Instant Pot Creamy Butternut Squash Soup with Crispy Sage that you can try. For a spicy kick, add diced jalapeños or red pepper flakes during cooking. If you prefer a vegan option, substitute coconut milk for heavy cream and vegetable broth for chicken broth. hearty chicken gnocchi soup You might experiment with different herbs such as thyme or rosemary instead of sage for unique flavors. spicy hot and sour soup Each variation brings a new twist while maintaining that comforting essence of butternut squash soup.

Conclusion for Instant Pot Creamy Butternut Squash Soup with Crispy Sage :

In summary, Instant Pot Creamy Butternut Squash Soup with Crispy Sage offers a rich and flavorful dish that’s both easy to prepare and versatile. With minimal ingredients and a straightforward cooking process, this recipe is perfect for any skill level in the kitchen. Whether enjoyed fresh or frozen for later use, this soup is sure to impress family and friends alike. Don’t forget to experiment with different flavors to make this dish your own!