Description
Silky, rich, and slightly sweet, this Instant Pot Butternut Squash Soup combines the comforting roasted flavors of butternut squash with the convenience of pressure cooking. Perfect for a quick weeknight meal, this creamy soup is enhanced with warming spices and a touch of coconut milk, making it both vegan and vegetarian friendly.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups cubed butternut squash
- 1 apple, peeled & diced
- 3 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup coconut milk (or heavy cream)
Instructions
- Sauté Aromatics: Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and minced garlic, cooking them until they become fragrant and slightly translucent, which usually takes about 3-4 minutes.
- Add Main Ingredients and Spices: Pour in the cubed butternut squash, peeled and diced apple, vegetable broth, salt, cinnamon, and nutmeg. Stir everything together to combine the flavors.
- Pressure Cook: Seal the Instant Pot lid and set it to Manual High pressure for 8 minutes to cook the squash and apples until tender.
- Release Pressure: Once cooking is complete, perform a quick-release of the pressure to safely open the pot.
- Blend Soup: Using an immersion blender, carefully blend the soup inside the pot until smooth and creamy, ensuring there are no lumps or chunks remaining.
- Finish and Season: Stir in the coconut milk or heavy cream to add richness. Taste and adjust seasoning if needed, adding more salt or spices according to preference.
Notes
- Add a dash of cayenne pepper if you prefer a gentle heat in your soup.
- The soup keeps well refrigerated for 3 to 4 days in an airtight container.
- For longer storage, freeze the soup for up to 3 months. Thaw thoroughly before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
