Instant Pot Butternut Squash Soup
Yield: 7 servings
Calories: 152kcal
Quick and easy butternut squash soup made in the Instant Pot. Enjoy creamy delicious bowls of comforting soup all season long.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 cup (142 g) yellow onion, ½" dice
- 1 tablespoon (10 g) minced garlic
- 1 ½ teaspoon chopped thyme, or ½ teaspoons dried thyme
- 5 cups (714 g) butternut squash, 1" cubes, about a 2 ½ pound squash
- 1 ½ cups (180 g) granny smith apple, 1" cubes, or fuji apple
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- 3 cups vegetable stock, or broth
- ½ cup heavy cream, or unsweetened coconut milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Special Equipment
Instructions
- Heat Instant Pot - Select "Saute" on a 6-quart Instant Pot and adjust to the “normal” setting. Allow the pot to heat. It will indicate "Hot" on the display when ready.
- Cook Aromatics - Add olive oil, once hot, add the onions. Saute until translucent, about 4 minutes. Add the minced garlic and thyme, saute for 30 seconds.
- Add Squash and Apples - Add the diced butternut squash and saute for 3 minutes. Add the diced apple, salt, pepper, and vegetable stock, stir to combine. Press "Keep/ Warm/Cancel" on the Instant Pot.
- Cover Instant Pot - Make sure that the release valve is in the "Sealing" position. Place the lid on the Instant Pot, turn and lock.
- Pressure Cook - Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 10 minutes using the "+" or "-" controls. It will take about 8 to 10 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
- Release Pressure - Once cook time is complete, allow the pressure to naturally release for 10 minutes.
- Open Lid - Use an oven mitt to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around the pot, so be careful. Remove the cover, opening the top away from you as steam will release from the pot.
- Puree Soup - Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree.
- Add Cream and Seasonings - Add in the heavy cream, cinnamon, and nutmeg, stir to combine. Season soup with salt and pepper to taste.
- To Serve - Serve garnished with a drizzle of heavy cream, chopped thyme leaves, and freshly cracked balck pepper.
Notes
- Recipe Yield: 7 cups
- Serving Size: 1 cup
- Storing: Cool and refrigerate in an airtight container for up to 7 days. Freeze in resealable bags for up to 3 months.
- Reheating: Warm on the stovetop over medium heat until hot. Defrost if frozen. Alternatively, place in a bowl, cover, and microwave on high heat in 30 seconds intervals until hot, stirring in between.
Nutrition
Calories: 152kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 581mg | Potassium: 427mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11176IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 1mg
Recipe Link