This Thanksgiving, spend more time with your family and put your Instant Pot® to work. With this easy butternut squash soup recipe, everyone will enjoy the company and fall flavors this holiday season.
I never heard of butternut squash soup until an old coworker of mine mentioned it was her favorite. One day I tried a bite of my friend’s soup and I realized that I needed to make my own! Fast forward to me getting an Instant Pot®, the greatest soup-maker of all time. What a better time than now to give it a go!
One of my favorite things I use the Instant Pot® for is cooking squash. Spaghetti squash to be more specific. I thought to myself, “wouldn’t the butternut squash work the same?” You betcha it does! This soup requires very little preparation, and the hands-off cooking time is unreal. I couldn’t believe how easy and quick it was to make this creamy, fall-flavored soup! If you have never tried butternut squash soup before, I urge you to try my recipe. There is a perfect balance of sweetness and spice, and your taste buds will love you for it.
Benefits of Butternut Squash
One of the best benefits of this soup is the amount of nutrients in butternut squash. Just ONE CUP has more potassium than a banana! The fiber in the squash is great for digestion, and the many other nutrients help naturally decrease blood pressure. Also, the stuff that makes it orange, which is the same thing in carrots, is said to lower your risk for cancer! Let me tell you, this is one healthy squash. The greatest thing is that the squash itself, unpeeled, keeps for a longgggg time. I get butternut squash in the fall when they are on sale. They sit on my counter for weeks! I think my record for having a squash was almost a month and a half! It was still perfect when I used it. So be on the lookout for some good squash sales, and don’t be afraid to stock up!
Instant Pot® Butternut Squash Soup
Notes
* You will have to blend the soup in stages. It will not all fit into your blender at once. Be cautious to not fill the blender more than half way, as it may come out the top and splatter once it is turned on. The cooking time accounts for the IP to pressurize and quick release!
Ingredients
- 2 large butternut squash peeled, de-pulped, and diced
- 4 C vegetable stock
- 2 large carrots diced
- 2 apples any sweet kind, cored and diced
- 2 large white onions chopped
- 2 Tbs garlic powder
- 1 tsp salt
- 2 tsp black pepper
- pinch of cayenne pepper optional
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/2 C plain almond milk
- 1/2 C coconut milk
Instructions
- Prepare all vegetables according to the ingredients (i.e. dicing and chopping)
- Place butternut squash and vegetable stock in the Instant Pot first
- Dump the rest of the vegetables in
- Place the remaining spices on top
- Set the IP on Manual Pressure Cook, High/Normal for 9 minutes
- When the IP is done, Quick Release the steam and turn off the IP
- Stir in the almond and coconut milk directly into the IP bowl
- Transfer the soup using a ladle into a food processor or blender* (or use an emulsion blender to puree directly in the IP)
- Puree blender on low for 1-2 minutes until the soup is creamy and there are no chunks
- Serve immediately, store in the fridge for 7-10 days, or freeze for snowy days!
- Top the soup with your favorite croutons or serve with a side of whole grain bread!
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!