Warm up your kitchen and your soul with this delightful Instant Pot Butternut Squash Soup! Perfectly creamy and bursting with flavor, this comforting American classic is not only quick to make but also incredibly satisfying. With just 25 minutes from prep to plate, you can whip up a bowl of this velvety soup that’s sure to impress your family and friends. Whether you're looking for a healthy weeknight dinner or a cozy weekend treat, this recipe will have you coming back for seconds. Ready to dive into the world of rich, autumnal flavors? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1/2 cup coconut milk
Instructions
- Prepare the butternut squash by peeling, removing seeds, and cutting into 1-inch cubes. This ensures even cooking and easier blending.
- Set the Instant Pot to Sauté mode and heat olive oil. Add chopped onions and sauté for 3-4 minutes until they become translucent and slightly golden.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Add cubed butternut squash, vegetable broth, ground ginger, salt, and pepper to the Instant Pot. Stir to combine all ingredients thoroughly.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 8-10 minutes until squash is completely tender.
- Once cooking completes, perform a quick release of pressure to prevent overcooking the squash.
- Use an immersion blender directly in the Instant Pot to puree the soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Stir in coconut milk to add richness and create a silky texture. Taste and adjust seasoning as needed.
- Serve hot, optionally garnishing with a drizzle of coconut milk, fresh herbs, or toasted pumpkin seeds for added texture.
Tips
- Choose the Right Squash: Look for a firm butternut squash with smooth skin. Avoid any with soft spots or blemishes for the best flavor and texture.
- Prep Ahead: To save time, peel and cube the butternut squash in advance. Store it in an airtight container in the fridge for up to two days.
- Sauté for Flavor: Don’t skip the sauté step! Cooking the onions and garlic first enhances the soup’s flavor profile, making it even more delicious.
- Adjust Consistency: If you prefer a thinner soup, simply add more vegetable broth or coconut milk after blending until you reach your desired consistency.
- Add a Kick: For a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes when you add the spices.
- Garnish Creatively: Elevate your presentation by garnishing with a swirl of coconut milk, fresh herbs like cilantro or parsley, or even toasted pumpkin seeds for added crunch.
- Store Leftovers: This soup keeps well in the fridge for up to five days or can be frozen for up to three months. Just reheat and enjoy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
