Instant Pot Butternut Squash Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8
-
Calories
82 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Butternut Squash Soup
Description
Instant Pot Butternut Squash Soup features cubed butternut squash cooked with chicken broth, garlic, celery, carrots, onion, fresh sage, and a dash of nutmeg. Cooking under high pressure ensures the vegetables soften quickly and evenly. After releasing pressure, the mixture is pureed until smooth, creating a velvety soup that highlights the natural sweetness of the squash and aromatic sage.
The soup's texture is creamy and thickened by swirling in heavy cream at the end. Nutmeg adds a warm, subtle spice complementing the squash's earthiness. This method provides an efficient way to prepare comforting soup without long simmer times on the stove.
This soup suits a fall or winter meal and can be served as a starter or alongside salad and bread. Its mildly spiced and creamy nature appeals to those seeking a rich but simple soup experience.
For even cooking, chop squash cubes uniformly around 1 inch. Adjust blending time to get your desired consistency, whether fully smooth or with some texture. For vegetarian versions, substitute chicken broth with vegetable broth. To make the soup vegan, replace heavy cream with a cornstarch-thickened non-dairy milk slurry stirred in at the end.
Ingredients
- 3 cups chicken broth
- 3 garlic minced, cloves
- 2 celery chopped, stalks
- 2 carrot peeled and sliced
- 1 yellow onion chopped, small
- 1 butternut squash peeled, seeded, and chopped into 1 inch cubes (about 4 cups, medium
- 2 Tablespoons sage fresh leaves
- 1/8 teaspoon ground nutmeg
- 1/3 cup heavy cream
- salt to taste
- black pepper to taste
Instructions
- Add the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
- Attach the lid and ensure the valve is in the sealing position. Cook on manual high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
- Use an immersion blender (or transfer the mixture to a blender in batches) and blend until the soup is smooth-- about 2 minutes.
- Stir in the heavy cream and serve. Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Chop butternut squash into 1-inch cubes for even cooking in the Instant Pot.
- Adjust blending time to control soup texture: blend longer for smooth soup or less for chunkier texture.
- Swap chicken broth for vegetable broth to make the soup vegetarian.
- For a vegan option, replace heavy cream with a slurry of non-dairy milk and cornstarch added at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 331mg | 14% |
| Potassium | 367mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 7594IU | 152% |
| Vitamin C | 23mg | 26% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
