Instant Pot Butternut Squash Soup
User Reviews
5
-
Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
4
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Calories
160 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Butternut Squash Soup
Description
Instant Pot Butternut Squash Soup features butternut squash paired with carrot, bell pepper, apple, and scallions, seasoned with garlic puree, cinnamon, and allspice. Cooking the ingredients under pressure softens them quickly while retaining flavor. After cooking, coconut milk is incorporated to add creaminess, and the soup is blended to a smooth texture. Variations include using pumpkin or other winter squash or adjusting spices to add cardamom, curry powder, cumin, or coriander.
The soup offers a comforting, smooth consistency with a mild sweetness from the apple and warming spice notes. It can be served as a starter or light meal, especially during cooler months. Its creamy texture makes it satisfying without heavy cream.
You can make this soup in a slow cooker or on the stovetop with similar steps. Adjust the liquid amounts to control thickness. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months, making it convenient for meal prep.
Ingredients
- 1 ½ pounds butternut squash peeled and deseeded and cubed, cubed
- 1 carrot sliced
- 1 bell pepper deseeded and diced
- 1 apple cored and diced
- 4 green onions (scallions), sliced
- 1 teaspoon Garlic puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 2 ¼ cups vegetable stock
- ⅓ cup coconut milk unsweetened
- salt to taste
Instructions
- Add all ingredients to the Instant Pot insert.
- Place the lid on and turn the valve to sealing position.
- Set to manual pressure, high pressure for 7 minutes. When done, perform a quick pressure release.
- Allow the soup cool for a few minutes then purée with an immersion blender.
To make in slow cooker;
- Add all the ingredients except for the coconut milk to the slow cooker.
- Place the lid on and cook on low for 6-8 hours or on high for 3-4 hours
- When done, add in the coconut milk and purée with an immersion blender until smooth.
To make on stovetop;
- Combine the ingredients (except coconut milk) in a large soup pot.
- Bring the soup to almost a boil, then reduce the heat.
- Cover the pot and simmer for 20-30 minutes.
- Turn the heat off, stir in the coconut milk, and purée with an immersion blender.
Notes
- Reduce liquid by half a cup for thicker soup; add extra stock for thinner consistency.
- More coconut milk can be added for creamier texture but increases calories.
- Butternut squash can be substituted with pumpkin or other winter squash as preferred.
- Try alternative spices like cardamom, curry powder, cumin, or coriander for different flavors.
- Cooking times exclude Instant Pot pressure build and release times.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 551mg | 23% |
| Potassium | 788mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 21575IU | 432% |
| Vitamin C | 42.4mg | 47% |
| Calcium | 110mg | 11% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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