Instant Pot Butternut Squash Soup
User Reviews
5
Instant Pot Butternut Squash Soup
Description
This Instant Pot Butternut Squash Soup uses peeled, cubed butternut squash combined with aromatic vegetables including white onion, carrot, celery, red bell pepper, plus diced green apple for subtle sweetness. Garlic and optional ginger add warmth, complemented by curry powder or an alternative spice like cayenne or smoked paprika. The mixture seasons with salt, pepper, and fresh sage leaves, then cooks quickly under high pressure with vegetable stock.
After cooking, thick coconut milk is stirred in and the soup is blended with an immersion blender to create a velvety texture that is both creamy and flavorful. The recipe includes garnishing with a swirl of coconut milk, crunchy sunflower seeds, tart dried cranberries, and fresh thyme leaves to add texture and contrasting flavors.
Serving suggestions include crusty bread alongside the soup. The notes mention that sautéing onions and garlic prior to pressure cooking can deepen flavor. The curry powder quantity can be adjusted or replaced with other spices based on personal spice tolerance. Nutritional information is approximate, as ingredients and brands vary.
Ingredients
- 1 butternut squash about 2 pound, Peeled and chopped into cubes
- 1 carrot cut into chunks
- 1 apple diced, Granny Smith variety
- 2 onion diced, white
- ½ cup celery chopped small, rib
- 1 bell pepper diced, red
- 6 cloves garlic
- 1 inch ginger chopped (I skipped this)
- 4-5 sage leaves
- 2 ½ teaspoon curry powder or use cayenne pepper
- salt to taste
- black pepper to taste
- 3 cups vegetable stock
- ¾ cup coconut milk thick
To serve
- coconut milk few teaspoons to drizzle or swirl
- sunflower seeds
- dried cranberries
- thyme
Instructions
- How to cut butternut squash - Check this post to know how to cut butternut squash.
- Into the pot add butternut squash cubes, white onions, carrots, green apples, celery, red bell peppers, garlic.
- Add salt and pepper to taste.
- Pour vegetable stock into the pot.
- Cover the lid, ensure the pressure valve is in SEALING position.
- Select PRESSURE COOK mode on the pot and adjust the timer to 10 minutes.
- Once cooking time is over, manually release pressure by turning pressure valve to VENTING mode.
- Open lid, add coconut milk.
- Remove sage leaves if you don’t like, I left it on.
- Using immersion blender, blend soup into smooth velvety texture.
- Ladle out soup into individual serving bowls.
- Garnish with any of your favorite ingredients. We swirled a few teaspoons of coconut milk, sprinkled sunflower seeds, dried cranberry and fresh thyme leaves.
- Serve warm with crusty bread on the side.
Notes
- Sauté onions and garlic first to enhance the soup's flavor before pressure cooking.
- Adjust spice levels by using cayenne or smoked paprika instead of curry powder as preferred.
- Serve warm with crusty bread to complement the creamy soup.
- Nutritional values vary depending on ingredient brands and quantities used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 252kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 0mg | 0% |
| Sodium | 744mg | 31% |
| Potassium | 1063mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 23865IU | 477% |
| Vitamin C | 86.6mg | 96% |
| Calcium | 137mg | 14% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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