Hey Y’all, it is Jennifer from JENRON DESIGNS. Here to share another recipe with you! What am I cooking up today? My Instant Pot Butternut Squash Soup, which is a family favorite for the holidays, or perfect for a weeknight dinner to pair with turkey sandwich leftovers!
Great For The Holidays
As we are headed into the holiday months, you are most likely thinking about your holiday meal prep. Whether you are planning for 2, 4, or 10, This Instant Pot Butternut Squash Soup pairs perfectly. It’s also great for a weeknight meal with leftover turkey sandwiches.
The Trick
The trick for the perfect Butternut Squash Soup is using a mix of butternut squash, Yukon gold potatoes, and carrots to get a nice full-bodied flavor and texture. Start by sauteing chopped sweet Vidalia onions, and minced garlic in 2 tbsp of olive oil for 3-5 minutes. Use a flavor added olive oil, for a little extra flavor.
Then add in your diced squash, potatoes, and carrots, and fill Instant Pot with stock. Make sure to stay below your max fill line. You want to have stock in reserve with can be used to thin your soup at the end depending on your Instant Pot size. Cover, and seal the lid, cook on Manual/High pressure for 25 minutes.
Once the Instant Pot cooking time is complete, you can carefully quick vent the steam. Then remove the lid, and start the mashing process directly in the pot with a potato masher or an immersion blender, directly in the pot.
NOTE: If you choose to finish the process with a blender to get the soup super smooth, you must be very careful with this process and only blend 1 cup full at a time to keep the hot liquid from exploding!
Once your mixture is smooth you can stir in your spices, make sure to use freshly grated nutmeg it really makes a difference. Then add in your coconut milk and stir until fully combined. I like to serve mine with toasted pumpkin seeds or a swirl of creme fresh and a big chunk of warm crusty bread for dipping.
Instant Pot Butternut Squash Soup
Here are some more of my tasty soup recipes here: Loaded Baked Potato & Granny’s Homemade Chicken Noodle
Instant Pot Butternut Squash Soup
Ingredients
- 2 cloves Garlic Fresh minced
- 1 medium Sweet Onion diced
- 2 tbsp Olive Oil I used a Flavored: Mushroom Wild Sage variety
- 1 large Butternut Squash Peeled, Seeded, Diced approx 1' cubes
- 2 Carrots Sliced
- 1 large Yukon Gold Potato Peeled, Diced
- 4 cup Vegetable Stock
- 1 cup Coconut Milk
- 1 tbsp Poultry Seasoning
- 1 tbsp Smoked Paprika
- 1 tbsp Fresh Grated Nutmeg
- 1/4 cup Toasted Pumpkin Seeds Garnish optional
- 1/2 cup Creme Fresh Garnish optional
Instructions
- Start by cleaning and chopping all vegetables.
- Set Instant Pot to Saute setting add in 2 tbsp of olive oil and place minced garlic and onion inside. Stir for 3-5 minutes.
- Then add in your dice squash, potatoes and carrots, and fill with stock, just below your Instant Pots max fill line.
- You may have stock in reserve with can be used to thin your soup at the end.
- Cover, and seal the lid, and set Instant Pot to cook on Manual/ High pressure for 25 minutes.
- Once the Instant Pot cooking time is complete, you can carefully quick vent the steam. Then remove the lid, and start the potato mashing process directly in the pot with a potato masher or use a immersion blender directly in the pot.
- Note: If you choose to finish the process with a blender to get the soup super smooth, you must be very careful with this process and only blend 1 cup full at a time to keep the hot liquid from exploding!
- Once you mixture is smooth you can stir in all your spices.
- Then add in your coconut milk and stir until fully combined.
- Serve warm top with toasted pumpkin seeds or a swirl of creme fresh and a big chunk of warm crusty bread for dipping.
Discover Delicious
Looking for more beginner-friendly recipes? Click here!
Pair This Soup With Pork
Check out our Dry Rubbed Pork Tenderloin With Herb Cream Sauce or our Smokey and Sweet Pork Made in the Instant Pot.
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Share your thoughts!
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Maple syrup instead of brown sugar half and half for the cream ran short of vegetable broth so 4 cups vegetable broth/1 cup chicken broth. Will definitely make again. Oh and used the whole squash-about a 3 pounder.
Sounds amazing. You have made the recipe your own, I love it. The maple must bring some real depth to the flavor. Keep at it. 🙂