Recipe
Instant Pot Butternut Squash Soup Recipe
Published: April 1, 2024
This butternut squash soup is my go-to comfort food. It's creamy, packed with flavors, and so easy to whip up in my instant pot. Perfect for chilly nights!
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Boy, I've got this cozy soup for you! Imagine savoring a bowl of comforting Instant Pot butternut squash soup on a chilly night. My recipe uses simple ingredients and gets done in no time. The warm spices like cumin and cinnamon will envelop you, it's pure bliss. You're just steps away from this silky, creamy, veggie-packed goodness. Let's get cooking!
Ingredients for Butternut Squash Soup in the Instant Pot
- Butternut squash: Sweet and creamy, the star of the soup adds richness and depth to the dish with its vibrant flavor.
- Onion: Provides a savory base and enhances the overall flavor profile of the soup with its aromatic sweetness.
- Garlic: Adds a pungent kick and depth of flavor, complementing the sweetness of the squash and onion in the soup.
- Vegetable broth: Infuses the soup with savory umami notes and serves as the liquid base for a flavorful soup.
- Ground cumin: Adds warm earthy notes and depth of flavor, enhancing the overall complexity of the soup.
- Ground cinnamon: Offers a hint of warmth and subtle sweetness, balancing the savory elements in the soup beautifully.
- Heavy cream: Optional but adds richness and creaminess to the soup, creating a luxurious texture and mouthfeel.
Butternut squash is a versatile ingredient that can be roasted and used as a base for dips and spreads, adding a rich and creamy texture to dishes.
Read more: Instant Pot Cheesy Ravioli Soup Recipe
Essential Tools for Making This Delicious Soup
- Instant Pot: Essential for pressure cooking the butternut squash soup quickly and efficiently.
- Immersion Blender: Needed to blend the cooked ingredients into a smooth and creamy soup.
Common Questions About Preparing This Instant Pot Soup
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley for garnish
Instructions:
- Place butternut squash, onion, garlic, vegetable broth, cumin, cinnamon, salt, and pepper in the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Quick release the pressure, then carefully open the lid.
- Use an immersion blender to blend the soup until smooth.
- Stir in the heavy cream if using.
- Serve hot, garnished with fresh parsley.
Read more: Instant Pot Chicken Quinoa Soup Recipe
Nutritional value:
Per Serving in Calories: 180 kcal | Carbohydrates: 30 g | Protein: 3 g | Total Fat: 7 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 20 mg | Sodium: 800 mg | Dietary Fiber: 5 g | Sugar: 8 g | Calcium: 100 mg | Potassium: 600 mg | Iron: 2 mg | Vitamin A: 2000 µg | Vitamin C: 30 mg
Tips for Making and Storing Butternut Squash Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the soup to cool completely.
- Transfer to a freezer-safe container, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
