Instant Pot Creamy Butternut Squash Soup with Crispy Sage
Instant Pot Creamy Butternut Squash Soup with Crispy Sage is a warm, velvety dish that brings comfort to chilly evenings. This easy-to-make soup blends the natural sweetness of butternut squash with aromatic sage, creating a delightful harmony in every spoonful. Perfect for busy weeknights or cozy gatherings, this recipe will become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (full-fat or light)
- 10 fresh sage leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and cubing the butternut squash and chopping the onion.
- Set the Instant Pot to sauté mode. Add olive oil, then cook the onion and garlic until translucent (about 5 minutes).
- Add butternut squash and vegetable broth; stir to combine.
- Seal the Instant Pot lid and pressure cook on high for 10 minutes. Allow for natural pressure release.
- Blend the soup until smooth using an immersion blender.
- Stir in coconut milk until fully incorporated.
- In a separate pan, heat olive oil over medium heat and fry sage leaves until crispy (about 2 minutes).
- Serve soup hot, garnished with crispy sage leaves.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added flavor, consider incorporating a pinch of nutmeg or cayenne pepper. - Substitute butternut squash with pumpkin or sweet potatoes for different variations. - This soup pairs wonderfully with crusty bread for dipping.