Name: Instant Pot Butternut Squash Soup
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed (about 4 cups); 1 medium onion, chopped; 3 garlic cloves, minced; 4 cups low-sodium vegetable broth; 1 cup full-fat coconut milk; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; Salt and pepper to taste; 2 tbsp olive oil

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There’s something magical about curling up with a bowl of Instant Pot Butternut Squash Soup on a chilly day. The rich, velvety texture, combined with hints of sweet and savory flavors, makes it feel like a warm hug in a bowl. delicious curried soup recipe Can you smell that? Aromas of roasted butternut squash mingling with garlic and spices wafting through your kitchen, promising comfort and satisfaction. make your own pumpkin pie spice.

I remember the first time I made this soup. It was during one of those awkward family gatherings where everyone pretended to enjoy each other’s company while secretly eyeing the nearest exit. I whipped up this Instant Pot Butternut Squash Soup, and suddenly, it was a culinary miracle. pumpkin-based pasta dish Everyone gathered around the table, united by the creamy goodness that turned our forced pleasantries into genuine smiles. Now, this soup is my go-to for cozy nights or when I need to impress guests without breaking a sweat.

Why You'll Love This Recipe

This Instant Pot Butternut Squash Soup is quick and easy to prepare, making it perfect for busy weeknights
The flavor profile balances sweetness and spice beautifully
Its vibrant orange hue adds visual appeal to any meal
Plus, it’s versatile enough for lunch, dinner, or meal prep!

My friends still rave about that night—who knew soup could mend family ties?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Butternut Squash: Choose firm squash with smooth skin; it should feel heavy for its size for the best flavor.
Onion: A medium onion adds sweetness; yellow onions work beautifully here.
Garlic: Fresh cloves will provide aromatic depth; no jarred stuff allowed!
Vegetable Broth: Use low-sodium broth to control the saltiness; homemade is always best if you have it.
Coconut Milk: Full-fat coconut milk yields a creamy texture; light versions can be too thin.
Spices (Cinnamon & Nutmeg): A pinch of these spices elevates the flavor profile; fresh ground is preferred.
Salt and Pepper: Season to taste; don’t forget to adjust after blending!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by peeling and chopping your butternut squash into cubes. Use a sharp knife and be careful—squash can be slippery! Chop your onion and mince the garlic while you’re at it.

Sauté Aromatics: Turn on your Instant Pot and select the “Sauté” function. Add a splash of olive oil, then toss in your onions and garlic until they’re soft and fragrant—about 3-4 minutes should do it.

Add Squash and Broth: Pour in your cubed butternut squash along with the vegetable broth. Stir everything together while taking in those mouthwatering aromas wafting through your kitchen.

Season It Up!: Sprinkle in cinnamon, nutmeg, salt, and pepper according to your taste preferences. Give everything a good stir before sealing the lid on your Instant Pot—this is where the magic happens!

Pressure Cook Time!: Set your Instant Pot to cook on high pressure for 8 minutes. Once done, carefully release the steam (but not all over your face) before opening the lid.

Blend Until Smooth: Using an immersion blender (or transferring in batches to a regular blender), blend until you achieve that dreamy smooth texture we all crave in our soup.

Now you have a luscious bowl of Instant Pot Butternut Squash Soup waiting for you! Serve it warm with crusty bread or a sprinkle of pumpkin seeds on top for added crunch. Enjoy every last spoonful—it’ll have you feeling like a culinary genius! For more inspiration, check out this Honey Balsamic Brussels Sprouts recipe.

You Must Know

Instant Pot Butternut Squash Soup is not just delicious; it’s also a time-saver
Utilizing the Instant Pot ensures that the flavors meld beautifully while cutting down on cooking time
The vivid orange color and aromatic spices make it a feast for the senses

Perfecting the Cooking Process

Start by sautéing onions and garlic in your Instant Pot, then add the butternut squash and broth. Pressure cook for just 10 minutes, allowing the flavors to blend perfectly.

Add Your Touch

Feel free to customize your soup with a sprinkle of nutmeg or a dash of cayenne pepper. creamy potato soup recipe You can also swap out butternut squash for sweet potato if desired.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove or microwave until warmed through, preserving its creamy texture.

Chef's Helpful Tips

Use fresh spices for maximum flavor impact; they make a world of difference
Ensure that you puree the soup until silky smooth for that luxurious texture everyone loves
Always taste and adjust seasoning before serving to enhance flavors beautifully

I remember the first time I made this soup for my friends; they couldn’t believe how creamy it turned out without any cream! Their compliments still warm my heart.

FAQ

Can I use frozen butternut squash for this recipe?

Yes, you can use frozen butternut squash; just increase cooking time slightly.

Is Instant Pot Butternut Squash Soup healthy?

Absolutely! It’s packed with vitamins, minerals, and fiber while being low in calories.

Can I add other vegetables to the soup?

Definitely! Carrots, celery, or even kale can add extra nutrients and flavor.