Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup is rich and flavorful. Pressure cooker Butternut Squash Soup is a perfect Fall soup!
Servings: 10
Equipment
- 6-quart or larger Pressure Cooker
Ingredients
- 2 Tablespoon Olive Oil
- 1 Large Yellow Onion, chopped
- 5 Garlic Cloves, chopped
- 1 ½ inch Piece of Fresh Ginger, peeled and diced
- 2 Carrots, chopped
- 1 Apple, peeled, cored chopped
- 3 lbs Butternut Squash, peeled, seeded, chopped in 2"-3" chunks
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Sprig of Fresh Rosemary
- 2 Sprigs of Fresh Thyme
- ½ teaspoon Nutmeg
- 3 cups Vegetable Broth (or chicken broth)
- 1 teaspoon Orange Zest (Optional. Adds a bright note and sweetness)
- ¼ teaspoon Cayenne Pepper (Optional, for heat)
To Finish (add right after pureeing)
- ½ (13.5 oz) can Coconut Milk (or ½ cup of heavy cream)
Garnish
- Pepitas (pumpkin seeds)
- Coconut Milk Drizzle (or heavy cream drizzle)
- Fresh Herbs of your choice
Instructions
- Turn the Instant Pot to Sauté. When the display reads HOT, add the olive oil.2 Tablespoon Olive Oil
- Add the onion and sauté for 5 minutes or until they turn slightly translucent.1 Large Yellow Onion,
- Add garlic, and ginger. Let cook for a minute, stirring constantly.5 Garlic Cloves,, 1 ½ inch Piece of Fresh Ginger,
- Add carrots, apple, squash, salt, pepper, rosemary, thyme, and nutmeg. Stir well.2 Carrots,, 1 Apple,, 3 lbs Butternut Squash,, 1 teaspoon Salt, ½ teaspoon Black Pepper, 1 Sprig of Fresh Rosemary, 2 Sprigs of Fresh Thyme, ½ teaspoon Nutmeg
- Add broth and optional orange zest and/or cayenne powder, if using, and stir.3 cups Vegetable Broth, 1 teaspoon Orange Zest, ¼ teaspoon Cayenne Pepper
- Put the lid on the pot and set the steam release knob to the Sealing position.
- Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the +/- button or dial to select 10 minutes. High Pressure.
- When the cooking cycle ends, let the pot naturally release pressure (just let it sit) for 15 minutes. Then manually release the remaining pressure. Carefully open the lid after the pin in the lid drops down.
- Stir the soup and then use an immersion blender to puree to a creamy consistency (If you don't have an immersion blender you can transfer contents to a food processor or a blender. You will have to puree the soup in batches as you can't put much hot food in either of those appliances. Be very careful, and if not sure, refer to the manufacture's instructions on pureeing hot food).
- Transfer the pureed soup back to the pot if you didn't use an immersion blender.
- Finish the soup by stirring in the coconut milk, or cream.½ (13.5 oz) can Coconut Milk
- Taste and adjust salt as desired.
- Garnish as desired and serve.Pepitas (pumpkin seeds), Coconut Milk Drizzle, Fresh Herbs of your choice
Notes
- Store in the fridge in an airtight container for up to 5 days.
- This soup freezes well for up to 3 months.
Nutrition
Calories: 184kcal
