Instant Pot Butternut Squash Bell Pepper Soup Recipe
User Reviews
5
Instant Pot Butternut Squash Bell Pepper Soup Recipe
Description
This soup starts by sautéing onion, garlic, and ginger in olive oil directly in the Instant Pot, building foundational flavors. After deglazing, cubed butternut squash and chopped carrots are added with vegetable or chicken broth. The mixture is pressure cooked to soften the vegetables thoroughly, easing blending.
Once cooked and naturally pressure-released, heavy cream is blended into the soup for smoothness and richness. Separately sautéed bell peppers finish the dish with a tender but distinct texture and a fresh, slightly sweet flavor that offsets the creamy base.
The combination yields a velvety soup with gentle aromatic spices from ginger and garlic, balanced by the sweetness of squash and the subtle warmth of broth. The finishing diced bell peppers and fresh cilantro add color and brightness suitable for a starter or light meal component.
Notes suggest roasting the squash for deeper flavor if desired, using homemade broth for more savory depth, and point out that cooking times may vary based on equipment. Additional garnishes and substitutions for cream can adjust richness or accommodate dietary preferences.
Ingredients
- 1 Tablespoon olive oil
- 1 small onion minced
- 2 cloves garlic or 1 teaspoon minced garlic, minced
- 1 teaspoon ginger minced
- 1 carrot chopped
- 4 cups vegetable broth (or chicken broth)
- 1 medium butternut squash (About 2.2 pounds peeled and cubed. You can also use two small to medium)
- salt to taste
- black pepper to taste
- 1 large bell pepper or 3 small ones, diced
- 4 tablespoons heavy cream (Or Coconut Milk, creme fraiche, Mexican Crema)
- 1 Tablespoon cilantro fresh, minced
Instructions
- Turn on sauté mode on your Instant Pot and add the olive oil. When the pot is hot, add the onion, garlic, and ginger and sauté until the onion begins to soften, about 2 minutes.
- Pour in broth and scrape the bottom of the pot to remove any bits of food that might stick to the bottom.
- Then add squash, and carrots. Close lid, seal and set pressure to High for 10 minutes. Keep in mind that it will take approximately 10-15 minutes to reach pressure before the Instant Pot will begin counting down.
- When the timer is complete, allow the steam to naturally release for 5 minutes then release remaining pressure.
- Unplug and turn off the Instant pot and carefully open the lid. Pour in the heavy cream.
- Using an immersion blender or a regular blender, blend the squash soup until smooth and creamy. Season with salt and pepper.
- On the side, in a pan on high heat, put an extra teaspoon of olive oil. Sauté the bell peppers until cooked.
- Place a tablespoon or two of the cooked bell peppers, depending on your taste, in each bowl. Add the soup and garnish with bit of chopped cilantro and a few extra bell peppers.
- Optional: You can also serve with a drizzle of heavy cream, creme fraiche, Mexican crema, or sour cream.
Notes
- Roasting butternut squash before pressure cooking adds an earthy flavor to the soup.
- You can substitute homemade vegetable stock for added depth and flavor.
- Adjust cream options by using coconut milk or creme fraiche based on dietary needs or taste.
- Sauté bell peppers separately to maintain their texture as a fresh garnish.
- Start sautéing aromatics in the Instant Pot for about 3 to 4 minutes before locking the lid for pressure cooking.
- Use pre-peeled and cubed squash to reduce prep time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 837mg | 35% |
| Potassium | 563mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 16207IU | 324% |
| Vitamin C | 63mg | 70% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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