Instant Pot Butternut Squash Soup
If you are looking for something comforting then look no further than this instant pot butternut squash soup recipe. Full of flavor and so easy to make you are going to love it.
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The fall and the winter are certainly classed as soup season. Making soup is something many of us enjoy doing and we all have our own recipes that we follow. But instant pot soups are just an easy way to make things easy. This is one of the easiest soup recipes that you can make and it is full of flavor. I love how versatile butternut squash is and when you make it into a delicious soup you can't go wrong. This recipe uses lots of flavors like an apple that gives a sharp yet sweet flavor, nutmeg, paprika, and garlic. Using the instant pot means that you get a delicious pressure cooker butternut squash soup in minutes rather than hours.
You can't beat a bowl of warm soup on a cold day and this easy butternut squash soup is one that you have to try. Once you master it, I am sure you will be adding lots of different flavors to it. But for now, this is all you need to know to make the creamy butternut squash soup.
Ingredients needed for the Instant Pot Butternut Squash Soup
- 1 tablespoon of olive oil
- ¼ large yellow onion, diced
- ½ Granny Smith apple, peeled, cored, and diced
- 1 tablespoon of cloves garlic, minced
- 2 cups of vegetable broth
- 1 (3-pound) butternut squash
- ½ teaspoon of nutmeg
- ½ teaspoon of paprika
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
How to make the Instant Pot Butternut Squash Soup
Now that you have got all of the ingredients together it is time to make the dish.
Step one: Prepare the Squash and Instant pot
First of all, it is time to prepare and cook your winter squash. Cut the squash in half and remove the seeds. Place each half on a trivet in the instant pot, if you have a tall trivet, you can stack them. Add 1 cup of water which will help steam and cook the squash. Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes. Once it finishes and let the pressure release naturally for 10 minutes. Remove squash and peel skin away or scoop out the squash from the skin. Then set aside.
Step two: Preparing the rest of the soup ingredients
Set the instant pot to sauté and add the oil. Once the oil is hot add the cubed apples to the pot. Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute. Next up you need to add the vegetable broth and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Once it has finished you need to manually release pressure.
Step three: Get ready to serve
Pour soup and add the butternut squash into a food processor and blend until smooth. Serve with cracked pepper and or coconut milk as desired.
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Recipe notes and tips
With many recipes, no matter the simplicity or ease of it, there will always be extra tips to take note of. It will help you to ensure that you can get the recipe right the first time. I have a couple of suggestions and notes that will help you when making this recipe.
- Blending the soup is important to get that smooth consistency for this creamy soup. You can use a hand immersion blender, a stand blender, or a food processor with a blending function.
- Using the instant pot to cook the butternut squash is a vital step. The Butternut squash takes a while to cook traditionally, so this will help to get a soft and smooth soup that's full of flavor.
- Don't throw those seeds away. You can plant them in your garden or you can clean them up and roast them in the oven.
- Seasoning is important so before you serve make sure it doesn't need any more salt or pepper.
Variations to try
When it comes to any recipe it is always good to hear of any variations you could make and try. This is by no means an exact recipe, and you can do your own thing when it comes to what you add or how you make it. Here are a couple of recommended variations that you might want to try.
- There are so many added flavors that you could try. You could add an Asian twist to this delicious recipe. Thai red curry paste will give heat, curry powder will be a great addition, or you could even add some fresh ginger to give it warmth.
- You could serve so many things with this soup. A drizzle of heavy cream, a dollop of sour cream, or for something a little different drizzle a bit of maple syrup and add some crispy bacon bits to it, or simply a sprinkle of red pepper flakes. Yum!
- You could always add some leftiver meat to this recipe to make it more hearty and filling. Shredded chicken would work well.
- If you want to make it creamy, the addition of full-fat coconut milk will make this soup extra indulgent.
FAQs
There will always be questions that people may have even though it may be seen as an easy recipe, so hopefully, I will have managed to answer some of the most commonly asked questions below.
Can you make this ahead of time?
Yes, you can! This soup will last in the refrigerator for 3-4 days. If you cook it, then make sure it has cooled completely before adding it to an airtight container and placing the soup in the refrigerator.
What should I do with leftovers?
If you have leftivers then these can be stored in the same way. Let the soup cool completely and then add it to an airtight container for storage. You can also freeze leftovers for another day.
I hope you enjoy this Instant Pot Butternut Squash Soup recipe.
Instant Pot Butternut Squash Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- ¼ large yellow onion diced
- ½ Granny Smith apple peeled, cored and diced
- 1 tablespoon cloves garlic minced
- 2 cups vegetable broth
- 1 3-pound butternut squash
- ½ teaspoon nutmeg
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- coconut milk optional, for drizzling on top
- parsley optional
Instructions
- Cut the squash in half and remove the seeds.
- Place each half on a trivet in the instant pot, if you have a tall trivet, you can stack them. Add 1 cup of water.
- Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.
- Remove squash and peel skin away. Vide and set aside.
- Set the instant pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.
- Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
- Add the vegetable broth and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.
- Pour soup into a food processor and blend until smooth.
- Serve with cracked pepper and or coconut milk as desired.
