Instant Pot Butternut Squash Soup
User Reviews
5
Instant Pot Butternut Squash Soup
Description
Instant Pot Butternut Squash Soup features peeled and cubed butternut squash combined with onion, garlic, and diced apple to build a base of sweetness and savory flavor. Warm spices including cinnamon, nutmeg, ginger, and cayenne pepper complement the squash’s natural sweetness with a gentle warming spice profile. The ingredients are sautéed briefly before adding vegetable broth for pressure cooking in the Instant Pot.
Cooking under high pressure for 10 minutes softens the squash and apple, after which the contents are blended into a smooth, creamy soup. Incorporating coconut milk yields a rich texture and a delicate flavor contrast that brightens the dish. The soup is silky with a balanced sweet and spicy note from the spices and apple.
This soup works well as a starter or light meal during cooler months, providing warmth and satisfying flavor. It pairs well with crusty bread or light salads. It is suitable for those who prefer dairy-free creamy soups thanks to the coconut milk component.
Removing the apple is optional but reduces sweetness. Not peeling the squash speeds preparation though the soup will be less silky. Leftovers refrigerate up to a week or freeze for three months. Reheat gently to preserve texture and flavor balance.
Ingredients
- 1 butternut squash weighed at about 3.5lbs, medium
- 1/2 tablespoon neutral cooking oil avocado, olive oil, etc, generic cooking oil
- 1 yellow onion diced, small
- 1 garlic minced, large clove
- 1 apple chopped (I used Honey Crisp, medium
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 2 cups vegetable broth
- 3/4 cup coconut milk I like full-fat best here, canned
Instructions
Instant Pot
- Prep winter squash: Prepare butternut squash by peeling the butternut squash (go around twice with a vegetable peeler), scooping out the seeds and cutting into about 2” cubes. Set aside.
- Pressure cook: Place oil, onion and garlic in the bottom of the inner pot of the Instant Pot and use sauté function. Add butternut squash, apples (can omit if you'd like), spices and vegetable broth. Stir, secure lid and make sure vent is in the “sealing” position. Set Instant Pot to manual mode and cook on high pressure for 10 minutes. Then cover the vent with a tea towel and "quick release" the pressure.
- Puree: Allow the squash mixture to cool for 10 minutes. Then, use an immersion blender by placing the blender right into your pot or work in batches using a blender. Make sure to be extra careful as the ingredients are very hot! Also make sure your blender can handle hot liquids. As you blend the soup, add about 1/2 cup coconut milk. Check consistency / thickness preference before adding the remaining amount. Ladle into soup bowls, top with your favorite toppings and enjoy!
Stovetop Instructions
- Prepare butternut squash by peeling the butternut squash (go around twice with a vegetable peeler), scooping out the seeds and cutting into about 2” cubes; set aside.
- Cook: Set a heavy bottom pot or stock pot over medium high heat. Add the oil, chopped onion and garlic; sauté about 3-4 minutes, or until fragrant. Add chopped butternut squash, apples, spices vegetable broth and coconut milk. Bring to a boil, then reduce to simmer for about 15-20 minutes, or until squash is tender.
- Blend: Remove from heat and allow to cool for 10 minutes before pureeing. Puree the soup with an immersion blender or regular blender. Make sure to be extra careful as the ingredients are very hot! Also make sure your blender can handle hot liquids. Once you puree the soup, it's ready to be enjoyed. (If using a blender, feel free to pour soup back into pot.)
Notes
- The apple adds subtle sweetness but can be omitted if unavailable or undesired.
- Not peeling the squash saves time but results in a less smooth soup texture.
- Leftovers store in the refrigerator up to one week in an airtight container.
- You can freeze cooled soup up to three months; thaw overnight before reheating slowly.
- Reheat soup gradually to maintain creamy texture and flavor integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1/8th | |
| Calories | 183kcal | 9% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 347mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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