Instant Pot Butternut Squash Soup
Try this Instant Pot Butternut Squash Soup recipe, or contribute your own.
Try this Instant Pot Butternut Squash Soup recipe, or contribute your own.
- 1/4 teaspoon pepper
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 medium brown onion peeled and diced
- 1 large celery stick sliced roughly
- 3 cloves of garlic peeled
- 1/2 large butternut winter squash peeled and diced into lar
- 2 large white potatoes peeled and diced into cubes
- 3 cups of vegetable stock (700 ml)
- 2 tablespoons double /thick cream or mascarpone cream (coconut
- parsley pumpkin seeds and fried shallots to serve
- Carbohydrate 31.9233644841038 g
- Cholesterol 0 mg
- Fat 1.90155709206982 g
- Fiber 4.92747194414401 g
- Protein 3.42349705532944 g
- Saturated Fat 0.291303389523001 g
- Serving Size 1 1 Serving (222g)
- Sodium 230.283389423199 mg
- Sugar 26.9958925399598 g
- Trans Fat 0.112525841365751 g
- Calories 154 calories
Step-by-step
- Turn the Instant Pot on and press the Sauté function key.
- Add the olive oil, onions, celery and garlic to the inner pot and cook for a minute or two.
- Add the squash and potato and stir through.
- Add the rest of the ingredients besides the lemon juice and cream and stir.
- Press Cancel to stop the sauté function.
- Pop the lid on top and lock in place.
- Set the Instant Pot to Manual, HIGH and adjust to 5 minutes.
- After 3 beeps the Instant Pot will start to build up the pressure and begin the cooking process.
- Once the timer goes off, use the quick release to let off the steam and pressure (be careful to stand back when you do this).
- Open the lid and let the soup cool off for a few minutes.
- In batches, transfer the soup to a food processor or a blender and puree until smooth. You can also use an immersion blender to puree the soup directly in the Instant Pot.
- Return the pureed soup to the pot and stir in the lemon juice and cream.
- Taste for salt and add more if needed.
- Serve topped with seeds, deep-fried shallots and parsley or cilantro.
Instant Pot Butternut Squash Soup: A Weeknight Wonder
As a busy mom of two, juggling work, school runs, and keeping a household running smoothly often leaves me with little time for elaborate cooking. I need recipes that are quick, easy, and, most importantly, delicious. That's where this Instant Pot Butternut Squash Soup comes in. It's become a staple in our household, a comforting and flavorful meal that's ready in a fraction of the time it would take on the stovetop. Forget spending hours peeling and chopping vegetables – the Instant Pot does most of the work for you, leaving you with more time to focus on what truly matters: family.
The beauty of this soup lies in its simplicity. The ingredients are readily available, and the process is incredibly straightforward. Even on my busiest evenings, I can whip up a batch of this soup in under 30 minutes. The creamy texture and the subtly sweet butternut squash flavor make it a hit with both my kids and my husband. It's the perfect weeknight meal, offering warmth, nourishment, and a touch of elegance without the fuss. I often double the recipe and freeze half for a quick and healthy meal on a future busy day. The kids love to help me add the toppings – pumpkin seeds, fried shallots, or a sprinkle of fresh parsley are their favorites. It's a fun, interactive way to get them involved in the cooking process, and it adds a touch of personalization to each bowl.
Beyond the Weeknight Meal: This soup is incredibly versatile. It's perfect for a cozy autumn evening, a light lunch, or even a sophisticated appetizer for a dinner party. The rich, creamy texture makes it satisfying enough to stand on its own, but it also pairs well with crusty bread or a side salad. I've even been known to add a dollop of Greek yogurt for an extra layer of creaminess and tang. The possibilities are endless, really. It's a recipe that I constantly adapt to suit my mood and the available ingredients. Sometimes I add a touch of curry powder for a warming twist, other times I'll throw in some roasted chickpeas for added protein and texture. It's truly a blank canvas for culinary creativity.
This Instant Pot Butternut Squash Soup recipe has become more than just a meal; it's a testament to the power of simple, efficient cooking in the face of a busy life. It’s a hug in a bowl, a reminder that even amidst the chaos, taking a moment to nourish yourself and your family with delicious, wholesome food is always worth it. So, if you're looking for a reliable, flavorful, and time-saving recipe to add to your repertoire, give this one a try. You won't be disappointed!
