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Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup
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This Instant Pot Butternut Squash Soup is a quick, creamy, and comforting recipe perfect for busy weeknights. Combining the natural sweetness of roasted butternut squash with savory aromatics and spices, this soup is smooth and velvety without the need for heavy cream. Made with wholesome ingredients and easily customizable, it’s a nutritious and delicious meal that can be enjoyed year-round.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (peeled, seeded, and cubed into 1-inch pieces)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste

Optional Ingredients

  • 1/2 cup coconut milk or dairy milk (for extra creaminess)
  • Pinch of cayenne pepper or smoked paprika (for spice)
  • Additional herbs like sage or rosemary
  • Cooked chickpeas or white beans (for added protein)

Instructions

  1. Prepare the Ingredients: Peel, seed, and cube the butternut squash into roughly 1-inch pieces to ensure even cooking. Chop the onion and mince the garlic so they’re ready to sauté.
  2. Sauté Aromatics: Set your Instant Pot to sauté mode and heat olive oil. Add chopped onions and garlic and cook until soft and fragrant, about 3 to 5 minutes. This step builds the base flavor for your soup.
  3. Add Squash and Broth: Carefully add the butternut squash cubes to the pot along with vegetable broth, thyme, nutmeg, salt, and pepper. Stir everything together, making sure the squash is mostly submerged.
  4. Pressure Cook: Seal the Instant Pot lid and set to manual high pressure for 8 minutes. This allows the butternut squash to become tender and perfect for blending.
  5. Blend to Perfection: Once the pressure releases naturally or manually, open the lid and use an immersion blender directly in the pot or transfer the contents to a blender. Puree until smooth and creamy. Stir in coconut milk or dairy milk if you want extra richness.
  6. Adjust and Serve: Taste and adjust seasoning with salt, pepper, or additional spices as needed. Serve piping hot with your favorite garnishes and sides.

Notes

  • Cutting the squash into uniform 1-inch cubes ensures even cooking and smooth blending.
  • Allow the Instant Pot to naturally release pressure to develop better flavor and creamier texture.
  • Don’t skip sautéing the onions and garlic first; it significantly enhances the soup’s depth of flavor.
  • Use low-sodium vegetable broth to control salt levels and keep flavors clean.
  • When blending hot liquids, work in small batches and vent the blender lid to avoid splattering.

Nutrition

Keywords: instant pot, butternut squash soup, creamy soup, vegan soup, quick soup, easy dinner, healthy soup

Find it online: https://gourmetglazing.com/instant-pot-butternut-squash-soup/