Instant Pot Roasted Butternut Squash Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Servings
6 servings
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Calories
230 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Roasted Butternut Squash Soup
Description
This soup starts with sautéing diced onion, garlic, and fresh ginger in olive oil to build a fragrant base. Butternut squash, either roasted for extra depth or raw for convenience, joins vegetable broth, peanut butter for creaminess and richness (optional), heavy cream, and warming spices including brown sugar, nutmeg, cinnamon, and cloves. Pressure cooking in the Instant Pot softens the squash and melds the flavors efficiently.
After cooking, the soup is mashed or blended to a smooth consistency. Adjusting thickness with additional broth or cream yields the preferred texture. The final flavor is a balance of sweet roasted squash and earthy warmly spiced notes, with peanut butter adding subtle richness when included.
The soup is served garnished with a drizzle of cream, fresh chopped cilantro, and crunchy pumpkin seeds, introducing brightness and contrasting textures. This comforting soup works well as a starter or light meal, especially during cooler seasons.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 4 cups vegetable broth plus more if needed, low-sodium
- 1/4 cup peanut butter optional
- 1 cup heavy cream
- 6 cups butternut squash roasted or raw, diced
- 1/2 teaspoon salt plus more to taste, sea salt
- 2 tablespoons brown sugar
- 1/4 teaspoon ground nutmeg
- 1/3 teaspoon ground cinnamon
- 1/8 teaspoon cloves ground
- black pepper freshly ground
Toppings:
- cilantro chopped, fresh
- pumpkin seeds pepita seeds
- cream drizzle of
Instructions
Roast the Squash - optional:
- For more flavor, mix the cubed squash with 2 tablespoons of olive oil, arrange on a baking sheet and roast for 30 minutes at 400 degrees F.
Make the Soup:
- Select SAUTE function on HIGH and wait for it to read HOT. Add oil and once shimmering, cook the onion for 2 minutes. Add garlic, and ginger and cook for another 30 seconds.
- Add the rest of the ingredients from the SOUP section, including the squash (raw or roasted).
- Close and lock the lid, point the valve to Sealed, then, manually set the timer to 10 minutes.
- Once done, do a 15-minute natural pressure release, then, open the lid carefully.
- Mash the soup using a masher or a blender. If the soup is too thick add more warm cream or warm broth.
- Serve garnished with cream, cilantro, and pepita seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 895mg | 37% |
| Potassium | 643mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 15282IU | 306% |
| Vitamin C | 31mg | 34% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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