Instant Pot Butternut Squash Soup Recipe
User Reviews
5
Instant Pot Butternut Squash Soup Recipe
Description
The Instant Pot Butternut Squash Soup combines sautéed onion, celery, carrot, chopped green apple, and garlic, infusing layers of flavor before pressure cooking with cubed butternut squash and vegetable stock. Seasonings such as thyme, curry powder, nutmeg, salt, and pepper develop a gently spiced profile. Once cooked under pressure for 8 minutes, the mixture is blended to a smooth consistency.
Coconut milk is stirred in after blending, adding a rich creaminess that balances the spices and sweetness. The soup has a velvety texture with subtle herbal and spicy notes complemented by the natural sweetness of squash and apple. It can be served warm, garnished with fresh parsley or sage and optionally roasted pumpkin seeds for texture.
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion chopped, medium
- 2 celery chopped, stalks
- 1 carrot chopped, large
- 1 green apple cored and chopped
- 4 cloves garlic chopped
- 3 cups vegetable stock can use chicken stock if not vegan
- 2 pounds butternut squash about 7 cups, cubes
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 2 teaspoons thyme
- 1 teaspoon curry powder
- ½ teaspoon nutmeg
- 1 cup coconut milk full fat
- parsley chopped for garnish optional, or sage, fresh
- pumpkin seeds optional, roasted, for garnish
Instructions
- Press the Sauté button on Instant Pot. When hot, add olive oil.
- Add in onion and celery and cook until soft, about 5 minutes.
- Next, add in the carrot, apple, and garlic. Sauté for 3 minutes more.
- Stir in the broth, butternut squash, salt, pepper and seasonings.
- Close and lock lid, making sure the vent is sealed. Press the Manual button and set for 8 minutes.
- When Instant Pot beeps done, turn off Keep Warm. Do a quick release. Open the lid and stir in the coconut milk.
- Use an immersion blender to blend up soup to desired consistency. (Alternatively, you can use a blender. You may have to work in batches.)
- Turn Keep Warm mode back on. Taste test soup and adjust salt as desired. Serve immediately or Keep Warm for up to 30 minutes.
- Ladle into bowls and garnish with fresh herbs and/or roasted pumpkin seeds if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 106kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 433mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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