Instant Pot Butternut Squash Soup (Or Stove Top)
User Reviews
5
Instant Pot Butternut Squash Soup (Or Stove Top)
Description
This soup starts by sautéing onions, carrot, and celery to build a flavorful base. Cubed butternut squash, potatoes, and Granny Smith apple add natural sweetness and body. The mixture is cooked either under pressure in an Instant Pot for a brief, efficient process or simmered gently on the stove until the vegetables soften.
Ground nutmeg, cinnamon, and ginger provide subtle warmth and depth without overpowering the natural sweetness of the squash and apple. After cooking, the soup is pureed to a smooth consistency and enriched with cashew milk, lending a creamy texture and mild nutty note without dairy.
This soup is suitable as a warming starter or light meal during cooler months. It can be garnished with cashew cream for extra richness. It stores well refrigerated for several days or can be frozen for longer keeping.
For enhanced flavor, roasting the squash before cooking can intensify the taste. Pre-cut squash can be used to save prep time. Nut-free variations may substitute other plant milks, such as soy or oat milk, to accommodate allergies.
Ingredients
- 1 yellow onion diced
- 1 carrot peeled and diced, large
- 1 celery diced, large stalk
- 2 pound butternut squash peeled and cut into 1-inch cubes (approx 5 cups cubed)
- 1 pound potato peeled and cut into 1-inch cubes (approx 2 cups cubed, yellow
- 1 large apple cut into chunks, core and seeds removed, Granny Smith
- 5 cups vegetable broth low sodium
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 cup cashew milk or milk of choice, unsweetened
- salt to taste
- black 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.
Notes
- Roasting butternut squash before cooking enhances flavor if time permits.
- Pre-cut squash can be used, requiring about 5 cups of cubed squash.
- Use soy, oat, or carton-style coconut milk as nut-free alternatives to cashew milk.
- Leftovers keep refrigerated in a sealed container for 3-5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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