Instant Pot Butternut Squash Soup
User Reviews
5
Instant Pot Butternut Squash Soup
Description
The recipe combines the natural sweetness of butternut squash and apple with savory vegetables like onion, garlic, carrots, and celery, cooked under pressure in the Instant Pot which speeds up the process and melds flavors effectively. Sage and thyme leaves provide a subtle herbal aroma while ground nutmeg and optionally cumin hint at warm spices without overpowering the profile. Once pressure cooking is complete, heavy cream is stirred in, creating a smooth, creamy texture when the soup is pureed.
Bacon adds a crisp, smoky element on the surface when used. The soup's consistency is adaptable depending on blending time and personal preference. It is served hot immediately but can be cooled and stored for later use. This soup suits as a starter or light main dish and pairs well with crusty bread.
To accommodate dietary preferences, substitutions include coconut or almond milk for the cream for dairy-free options and omission of bacon for vegetarian or vegan adaptations.
Proper peeling and cubing of the butternut squash beforehand ensures even cooking within the pressure cooker.
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion about 1 cup, small, chopped
- 3 cloves garlic minced
- 4 sage leaves
- 3 thyme sprigs
- 1 butternut squash Peeled, de-seeded and chopped into 1-inch pieces (6-8 cups chopped, large, about 2.5 lbs
- 3 carrot sliced into 1/2-inch pieces, large
- 1 celery chopped, stalks
- 1 apple chopped, Granny Smith
- 4 cups vegetable broth or chicken broth, low sodium
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ⅛ teaspoon ground nutmeg
- ½ teaspoon cumin optional, ground
- ⅓ cup heavy cream or coconut cream/milk
- Bacon optional, cooked crumbled
Instructions
- If using bacon, saute chopped bacon in the Instant Pot using the Saute function and cook until brown and crispy, about 5 - 6 minutes. Transfer to a paper towel-lined plate. Skip this step if not adding bacon.
- Heat olive oil in the Instant pot on ‘Saute’ setting. Add onion to pot, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
- Stir in butternut squash, carrots, celery, apple, chicken stock, salt, black pepper, nutmeg and optional cumin. Close the lid and turn the knob to sealing. Select manual setting; cook on high for 10 minutes. When finished cooking, quick-release pressure.
- Stir in heavy cream. Puree with an immersion blender until desired consistency is reached. Taste and adjust seasoning if necessary.
- Serve immediately, sprinkled with cooked bacon.
Notes
- Peel and remove seeds from the butternut squash before dicing into uniform cubes for even cooking.
- Substitute heavy cream with coconut or almond milk to make this soup dairy-free.
- Omit bacon and use coconut milk or cream to adapt the recipe for vegetarian or vegan diets.
- Allow the soup to cool completely before storing leftovers in the refrigerator or freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 638mg | 27% |
| Potassium | 945mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 27971IU | 559% |
| Vitamin C | 48mg | 53% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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