Instant Pot Butternut Squash Soup
Instant Pot butternut squash soup is a velvety smooth soup, perfect for lunch or dinner. It's a great winter meal with crusty bread. This soup is vegan, naturally gluten-free, and has an extra kick from red bell peppers and curry powder. It only takes minutes in your Instant Pot to get this soup ready.
Instant Pot butternut squash soup is a velvety smooth soup, perfect for lunch or dinner. It's a great winter meal with crusty bread. This soup is vegan, naturally gluten-free, and has an extra kick from red bell peppers and curry powder. It only takes minutes in your Instant Pot to get this soup ready.
- salt to taste
- pepper to taste
- 6 cloves garlic
- sunflower seeds
- 3 cups vegetable stock
- dried cranberries
- 1 medium butternut squash (about 2 pound peeled and chopped into cubes)
- 1 large carrots (cut into chunks)
- 1 large granny smith apples (diced)
- 2 small white onions (diced)
- â½ cup celery rib (chopped small)
- 1 small red bell peppers (diced)
- 1 inch ginger (chopped (i skipped this))
- 4-5 sage leaves
- 2 teaspoon curry powder (or use cayenne pepper)
- â¾ cup thick coconut milk
- few teaspoons of coconut milk to drizzle or swirl
- thyme leaf
- Carbohydrate 44.8524815344949 g
- Cholesterol 0 mg
- Fat 9.247648 g
- Fiber 2.58685503168106 g
- Protein 4.6583905 g
- Saturated Fat 0.8095702 g
- Serving Size 1 1 people (2163g)
- Sodium 10208.7972107797 mg
- Sugar 42.2656265028139 g
- Trans Fat 1.0029429 g
- Calories 265 calories
Step-by-step
- Peel and chop 1 medium butternut squash (about 2 pounds) into cubes.
- Dice 1 large granny smith apple.
- Dice 2 small white onions.
- Chop ½ cup celery rib small.
- Dice 1 small red bell pepper.
- Chop 1 inch ginger (optional).
- Mince 6 cloves garlic.
- Add butternut squash, apple, onions, celery, red bell pepper, ginger (if using), garlic, 3 cups vegetable stock, 2 teaspoons curry powder (or cayenne pepper), 4-5 sage leaves, salt, and pepper to the Instant Pot.
- Cook on high pressure for 8 minutes, then allow for a natural pressure release for 10 minutes.
- Carefully release any remaining pressure.
- Add ¾ cup thick coconut milk to the pot and blend until smooth using an immersion blender.
- Stir in dried cranberries and sunflower seeds.
- Serve hot, drizzled with a few teaspoons of coconut milk.
My Cozy Instant Pot Butternut Squash Soup Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weeknights are a whirlwind of school pick-ups, homework help, and the ever-present need to keep everyone fed and happy. So when I discovered the magic of the Instant Pot, my world changed. This incredible kitchen gadget has become my secret weapon against mealtime madness. One of my absolute favorite Instant Pot creations? This velvety smooth butternut squash soup.
The beauty of this recipe lies in its simplicity and speed. Forget hours spent slaving over a hot stove; this soup comes together in minutes. The rich, creamy texture is unbelievably satisfying, and the subtle warmth of the spices makes it the perfect comfort food for chilly evenings. I love the vibrant color, the perfect balance of sweet and savory, and the satisfyingly hearty feel of a warm bowl of soup. It's the ultimate quick meal solution for those busy weeknights. But don’t let the ease of preparation fool you—this soup is bursting with flavor.
I’ve adapted this recipe over time, experimenting with different spices and ingredients to perfect the blend. The addition of red bell pepper adds a delightful sweetness and a vibrant pop of color, while the curry powder gives it a subtle, warming kick. Fresh ginger, if you have it on hand, adds another layer of complexity, but it’s certainly not essential. I sometimes throw in a handful of dried cranberries for a touch of sweetness and tartness that complements the squash beautifully. And of course, a sprinkle of sunflower seeds on top adds a delightful crunch.
This soup isn't just delicious; it's incredibly versatile. It's naturally vegan and gluten-free, making it a perfect choice for those with dietary restrictions or preferences. I often serve it with a crusty bread for dipping, which makes it a complete and satisfying meal. On those nights when I need something quick and comforting, but still crave a touch of elegance, this soup is my go-to. It’s easily adaptable to your taste and can be made more or less spicy depending on your preference.
Beyond its convenience and deliciousness, this soup holds a special place in my heart. It’s a recipe that brings back warm memories of cozy evenings spent with family. The aroma filling the kitchen as the soup simmers is utterly comforting, a reminder that even in the midst of a busy life, there’s always time for nourishing and delicious food that brings us together. So next time you find yourself short on time but yearning for a warm, comforting meal, try this Instant Pot butternut squash soup. It's a game-changer for those rushed evenings and a delicious treat you’ll want to make again and again.
Making this soup is also a great way to introduce new flavors to children. The sweetness of the butternut squash is typically a hit with little ones, and the vibrant color makes it visually appealing. I often find myself adding a dollop of plain yogurt or a sprinkle of fresh herbs to adjust the flavors to better suit my children’s tastes. It’s a versatile recipe that can be adjusted to fit a wide range of palates.
In short, this Instant Pot butternut squash soup is more than just a recipe; it's a culinary hug in a bowl. It’s a testament to the power of simple ingredients and smart cooking techniques, delivering big on flavor and satisfaction without demanding a huge time commitment. Give it a try, and I promise you’ll find yourself adding it to your regular meal rotation. It's the kind of dish that will quickly become a staple in your kitchen—a delicious and healthy addition to your weeknight menu, and a source of comfort and satisfaction for busy days and happy evenings alike.
