Instant Pot Butternut Cauliflower Soup
User Reviews
4.8
Instant Pot Butternut Cauliflower Soup
Description
Instant Pot Butternut Cauliflower Soup pairs frozen butternut squash and cauliflower with sautéed onions and garlic, cooked under pressure with vegetable broth and spices. The soup’s texture is creamy thanks to the later addition of half and half, which softens the robust vegetable flavors and adds a slight richness without heaviness. A touch of paprika and thyme imparts a subtle earthiness, while optional red pepper flakes can introduce a mild heat.
The cooking method shortens the usual simmering time, making it efficient to prepare while ensuring the vegetables become tender and meld into a harmonious base. The soup’s thickness and smoothness allow it to be served alone or garnished with mix-ins such as grated cheddar, bacon, or sour cream to add color, texture, and richness at the table.
Because it uses frozen vegetables, this soup offers convenience for quick preparation without sacrificing flavor. Adjusting the seasoning towards the end helps accommodate varying salt and spice preferences. The soup can also be adapted for slow cookers as noted, providing flexibility in cooking methods.
Ingredients
- 1 onion diced
- 1-2 tsp oil for sautéing
- 2-3 cloves garlic minced
- 1 lb cauliflower frozen
- 1 lb butternut squash frozen, cubed
- 2 cups vegetable broth (chicken broth works too!)
- 1 tsp paprika
- 1/2-1 tsp thyme dried
- 1/4-1/2 tsp red pepper flakes optional for a spicy kick
- ¼ tsp salt plus extra to taste, sea salt
- ½ cup half and half see notes, or milk or cream
TASTY TOPPING + MIX-IN OPTIONS
- cheddar cheese grated
- Bacon regular... turkey... veggie, crumbled
- sriracha or hot sauce
- Parmesan Cheese and/or gouda cheese
- sour cream cheddar, and chives
- green onion chopped
- pumpkin seeds
- sunflower seeds
- croutons
- pesto
- green onion probably favorite mix-ins for soup
- cheddar cheese probably favorite mix-ins for soup
TOOLS NEEDED:
- This recipe was developed for a pressure cooker like the Instant Pot - see post below for slow cooker instructions.
Instructions
- Turn pressure cooker to sauté function and heat oil.
- Sauté onion until tender and golden, adding the garlic towards the end.
- Add cauliflower, butternut, veggie broth, and spices.
- NOTE: If the broth you're using is on the saltier side, feel free to skip the salt and simply add it in at the end, tasting and seasoning it as you go. Same goes for the red pepper flakes - if you want a super mild soup you can always sneak some in after and season as you taste. I added a teaspoon of pepper flakes to mine and it gave the soup a delightful zing! You could also give this a fall-spiced flavor profile if you'd like by adding cinnamon and nutmeg to the soup. I've had it both ways and love it!
- Set to high pressure for 5 min.
- Due to volume, soup should take around 15 minutes to come to pressure and countdown the 5 minutes.
- Once it's complete, turn OFF then switch to vent to quick release the pressure.
- The soup should take about 20-25 minutes from sauté to pressure release.
- Add half and half (or your choice of dairy)
- Blend using an immersion blender (my favorite space-saving appliance ever!) or allow soup to cool (hot liquid expands) and blend in batches in your blender or food processor.
- Top with your choice of toppings and dig in!
Notes
- Frozen cauliflower and butternut squash reduce prep time, but fresh vegetables can be used with about 15 minutes of high pressure cooking.
- Half and half can be substituted with milk, cream, or even cream cheese for varying creamy textures.
- The soup’s seasoning is adjustable; skip added salt if using salty broth and add at the end to taste.
- Slow cooker instructions are available for those preferring that method.
- Nutrition info is approximate and does not include optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 446mg | 19% |
| Potassium | 553mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 8490IU | 170% |
| Vitamin C | 54.2mg | 60% |
| Calcium | 80mg | 8% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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