Instant Pot Butternut Squash Soup
User Reviews
4.9
Instant Pot Butternut Squash Soup
Description
This soup begins by sautéing chopped onions and garlic with curry powder in olive oil on the Instant Pot's sauté function, developing a fragrant base. Adding water helps prevent burning and loosens any stuck bits from the pot's bottom. Cubed peeled butternut squash, salt, and pepper are then added, and the sealed pot cooks the ingredients under high pressure for 10 minutes.
After a natural pressure release, the cooked squash mixture is blended with coconut milk to create a smooth, creamy soup enriched by the tropical flavor and fat content of the coconut milk. This results in a soup that balances warming spices with the sweet, nutty squash.
The soup can be served as a comforting starter or a light meal on its own, with a velvety texture and moderate spice level from the curry powder. Using full-fat coconut milk and blending it prior ensures smoothness and depth.
For convenience, store-bought peeled and cubed squash or frozen squash chunks can be used. Nutrition calculations are based on about one cup servings from eight cups total yield.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion , chopped
- 2 garlic minced, cloves
- 1 tablespoon curry powder
- 2 pounds butternut squash , peeled and cubed*
- 1 ½ teaspoons salt fine sea salt
- 3 cups water
- ½ cup coconut milk canned
Instructions
- Press the Sauté button on the Instant Pot and wait 1 minute for the bottom to warm up. Addin the olive oil and onion, and cook until the onion softens, about 5 to 8 minutes. Add in the garlic and curry powder, and stir for 1 more minute, just until they smell fragrant.
- Press the “Off/Cancel” button and add 1 cup of water to help prevent the garlic from burning. Use a wooden spoon or spatula to scrape the bottom of the pot, to make sure nothing is stuck. (This will prevent a burn error later.)
- Add in the remaining 2 cups of water, the butternut squash, and the salt and pepper. Secure the lid and move the steam release valve to sealing. Cook at high pressure for 10 minutes. It will take roughly 10 minutes for the pot to pressurize, so the screen will read “ON” until then.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes. (This means you don’t have to do anything until the screen reads L0:10.) When the time has passed,move the steam release valve to venting to release any remaining pressure. When the floating valve in the lid has dropped, it’s safe to remove the lid.
- Transfer the soup to a blender and carefully blend until it’s smooth. For safety, be sure to remove the vent in the blender’s lid and cover it with a thin towel to let steam escape. (This way the lid won’t blow off your blender from the steam pressure.) You can work in batches, if you need to, or you can use an immersion blender to blend the soup directly in the pot.
- Return the soup to the pot, and stir in the coconut milk. Adjust any seasoning to taste, adding more salt, if needed. You can also add a splash of maple syrup, if you prefer a sweeter tasting soup. Serve warm, with any garnishes you like. You can drizzle it with extra coconut milk, or add some roasted butternut squash seeds, fresh cilantro, or black pepper on top. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Use peeled and cubed butternut squash weighing about two pounds; pre-cut or frozen squash is a time-saving option.
- For smooth coconut milk, blend full-fat canned coconut milk before measuring and adding it to the recipe.
- Nutrition info estimates one cup servings from approximately eight cups of finished soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 66g | 22% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 861mg | 36% |
| Potassium | 1235mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 27g | 54% |
| Vitamin A | 36250IU | 725% |
| Vitamin C | 99mg | 110% |
| Calcium | 230mg | 23% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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