Instant Pot Recipe For Butternut Squash Soup
Description
This Instant Pot recipe for butternut squash soup is a great way to warm up during the cold winter months. It's creamy, mildly spiced, and packed with vegetables. This recipe is also vegan-friendly and gluten-free!
Prep Time
This recipe takes about 15 minutes to prepare. It includes washing and prepping the vegetables, measuring out the ingredients, and adding them to the Instant Pot. Once the cooking time is done, you'll need a few minutes to blend the soup and adjust the seasoning.
Cook Time
This recipe takes 10 minutes to cook in the Instant Pot. Once the cooking time is done, you'll need to manually release the pressure before blending the soup.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 large butternut squash, peeled and chopped into cubes
- 1 large carrot, peeled and diced
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup coconut cream (or full-fat coconut milk)
- 2 tablespoons fresh lemon juice
Instructions
1. Turn your Instant Pot to the “saute” setting and add the olive oil. When the oil is hot, add the onion and garlic and cook for a few minutes, stirring occasionally, until the vegetables are soft and fragrant.
2. Add the ginger, cumin, coriander and turmeric and cook for another minute, stirring constantly.
3. Add the broth, butternut squash, carrot, salt and pepper to the pot. Stir to combine and make sure that all the vegetables are submerged in the broth.
4. Close and seal the lid of the Instant Pot. Set the pressure to high and the cooking time to 10 minutes.
5. Once the cooking time is done, manually release the pressure by opening the pressure valve. Open the lid and stir the soup.
6. Using an immersion blender, blend the soup until it's smooth and creamy. Alternatively, you can transfer the soup to a blender and blend until smooth.
7. Stir in the coconut cream (or coconut milk) and lemon juice. Taste and adjust the seasoning if needed.
8. Serve the soup with a dollop of coconut cream and freshly chopped parsley, if desired.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Immersion blender (or regular blender)
Notes
This recipe is vegan-friendly and gluten-free. If you'd like to make it even more nutritious, you can add a few handfuls of spinach or kale in the last few minutes of cooking. You can also add a can of drained chickpeas to make the soup heartier.
Nutrition: Per Serving
Calories: 220
Fat: 13g
Carbohydrates: 27g
Protein: 5g
Fiber: 5g
Sodium: 490mg
Recipe Tips
- If you don't have an Instant Pot, you can make this recipe in a regular pot over the stove. Just simmer the soup for about 20 minutes, or until the vegetables are softened.
- If you don't have any coconut cream on hand, you can substitute it with full-fat coconut milk.
- You can also add a few tablespoons of nutritional yeast to the soup for an extra boost of flavor.
- To make the soup even creamier, you can add a few tablespoons of tahini or cashew butter. This will also add some extra protein and healthy fats to the soup.
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