Instant Pot Butternut Squash Soup (Or Stove Top)
User Reviews
5.0
21 reviews
Excellent
Instant Pot Butternut Squash Soup (Or Stove Top)
Report
Creamy, warming, and absolutely mouth-watering, Instant Pot butternut squash soup!
Share:
Ingredients
- 1 yellow onion diced
- 1 large carrot peeled and diced
- 1 large celery stalk diced
- 2 pound butternut squash peeled and cut into 1-inch cubes (approx 5 cups cubed)
- 1 pound yellow potatoes peeled and cut into 1-inch cubes (approx 2 cups cubed)
- 1 large granny smith apple cut into chunks, core and seeds removed
- 5 cups low sodium vegetable broth
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 cup unsweetened cashew milk or milk of choice
- salt + pepper to taste
Optional
- Cashew cream for garnish
Instructions
Instant Pot Directions
- Select the sauté function on your Instant pot and add the onion, carrot, and celery with 2-3 tablespoons of water. Sauté until softened, about 5 minutes.
- Add all remaining ingredients, except the milk, and give it a stir. Close the lid and set the valve to the sealing position. Now set to pressure cook for 6 minutes (it will take about 15 minutes to reach pressure). When the timer is complete, quick-release the steam valve and open the lid once safe to do so.
- Use an immersion blender to puree the soup. (Or carefully transfer to a blender, working in batches.) Stir in the plant milk and add salt and pepper to taste. Then serve garnished with cashew cream if desired.
Stove Top Directions
- Add the onion, carrot, and celery with 2-3 tablespoons of water to a large pot and sauté until softened, approx 5 minutes.
- Add all the remaining ingredients, except the milk, and mix well. Bring to a boil and then reduce heat to a simmer and cook until squash and potatoes are fork tender, approx 20-25 minutes.
- Turn off the heat, and puree your soup using an immersion blender. (Or carefully transfer to a blender, working in batches.) Stir in the plant milk and add salt and pepper to taste. Then serve garnished with cashew cream if desired.
Equipments used:
Notes
- For added depth of flavour (and if time allows) halve your butternut squash and roast it flesh side down until easily pierced with a fork. Then add the roasted squash to your pot of soup and puree together.
- To save time, you may purchase pre-cut butternut squash in your grocery store. You will need approx. 5 cups of cubed squash.
- For nut-free, use soy milk, oat milk, or coconut milk (the carton kind, not canned) instead of cashew.
- Leftovers keep refrigerated for 3-5 days in a sealed container or freeze airtight in a freezer-safe container for up to 3 months.
Nutrition Information
Show Details
Calories
168cal
(8%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
1g
(2%)
Sodium
245mg
(10%)
Potassium
987mg
(28%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
17823IU
(356%)
Vitamin C
51mg
(57%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168cal | 8% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Sodium | 245mg | 10% |
| Potassium | 987mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 17823IU | 356% |
| Vitamin C | 51mg | 57% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
American, Mexican
5.0
(51 reviews)
