If you're on the hunt for a comforting and delicious soup that warms the soul, look no further than this Creamy Instant Pot Butternut Squash Soup! With its rich flavors and velvety texture, this soup is not only a feast for the senses but also a breeze to prepare. In just 40 minutes, you can transform a humble butternut squash into a creamy masterpiece that will impress your family and friends. Perfect for chilly evenings or as a delightful starter for your next gathering, this recipe promises to become a staple in your kitchen. Ready to dive in? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ginger, grated
- Salt and pepper to taste
Instructions
- Prepare the butternut squash by peeling the skin completely, removing seeds, and cutting into 1-inch cubes. This ensures even cooking and easier blending.
- Turn on the Instant Pot and select the Sauté function. Add a small amount of olive oil to the pot and allow it to heat up for 1-2 minutes.
- Add chopped onions to the pot and sauté for 3-4 minutes until they become translucent and slightly golden, stirring occasionally to prevent burning.
- Add minced garlic and grated ginger to the onions, and cook for an additional 30-45 seconds until fragrant, which will release their aromatic flavors.
- Add the cubed butternut squash to the pot and stir to combine with the onion and garlic mixture.
- Pour in the vegetable broth, ensuring all squash pieces are mostly covered by liquid. This will help create a smooth, consistent soup.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual/Pressure Cook function for 10 minutes at high pressure.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid and use an immersion blender to purée the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Stir in the coconut milk, which will add richness and a subtle sweetness to the soup.
- Season with salt and pepper to taste, adjusting the flavors as needed. Stir thoroughly to combine.
- Serve hot, optionally garnishing with a swirl of coconut milk, chopped herbs, toasted pumpkin seeds, or a dash of ground cinnamon for extra flavor.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size with a smooth, unblemished skin. This ensures freshness and optimal flavor.
- Prep Efficiently: To save time, you can peel and cube the butternut squash in advance. Store it in an airtight container in the refrigerator for up to three days before cooking.
- Sauté for Flavor: Don’t skip the sautéing step! Cooking the onions, garlic, and ginger first enhances their flavors and adds depth to the soup.
- Blend to Perfection: For an ultra-smooth texture, use an immersion blender directly in the Instant Pot. If using a standard blender, let the soup cool slightly before blending to avoid splatters.
- Customize Your Creaminess: Feel free to adjust the amount of coconut milk to suit your taste. For a lighter soup, use less; for a creamier finish, add more.
- Garnish Creatively: Elevate your soup’s presentation by garnishing with a swirl of coconut milk, fresh herbs, or even toasted pumpkin seeds for a delightful crunch.
- Storage Tips: This soup keeps well in the refrigerator for up to a week. You can also freeze portions for a quick meal later on—just reheat and enjoy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 9g
Cholesterol: 0mg
