why make this recipe
Butternut squash soup is a warm and comforting dish, perfect for chilly days. Making it in the Instant Pot saves time and effort, allowing you to enjoy a creamy, flavorful soup in less than half an hour. This recipe combines healthy ingredients like butternut squash, carrots, and pear, resulting in a naturally sweet and creamy texture. Plus, using coconut milk adds a delightful richness without the dairy. It’s not just tasty; it’s also a nutritious choice for any meal!
how to make Instant Pot Butternut Squash Soup
Ingredients
- 2.5 pounds butternut squash (about 7 cups, 910 grams once peeled and chopped)
- ¾ cup celery (chopped (65 g or about 2 large stalks))
- 1 cup carrots (peeled and cut into about ¼ inch rounds (145 g or about 3 medium carrots))
- 2 shallots (diced)
- 4 cloves garlic (minced)
- 1 2-inch piece of ginger (peeled and grated)
- 5 large sage leaves (minced)
- 6 sprigs of fresh thyme
- 1 large Anjou pear (cored and diced)
- 3 cups vegetable broth (plus more if you prefer a thinner consistency)
- 13.5 ounces can full-fat coconut milk (you can reserve a small amount of cream for serving)
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon coarse black pepper
- ½ teaspoon cardamom
- 2 tablespoon coconut sugar
- Pepitas
- Reserved coconut cream
- Chives
Directions
Begin by preparing the ingredients. Peel the butternut squash and remove the seeds. Dice it into about ½-inch cubes. Peel and dice the shallot, mince the garlic, chop the celery, and cut the carrots into about ¼-inch rounds. Peel and grate the ginger.
In the Instant Pot, add the butternut squash, carrots, celery, shallot, garlic, ginger, pear, minced sage, coconut sugar, salt, and spices. Pour in the broth and stir well. Top it with thyme sprigs before closing the lid.
Select the manual setting on the Instant Pot and set it to high pressure for 12 minutes. Close the lid and valve.
Once done cooking, release the pressure following the manufacturer’s instructions. Remove the thyme sprigs. Use your fingers to run down each sprig to release the leaves into the soup, discarding the woody pieces.
Blend the soup using an immersion blender until smooth. Be careful, as the soup will be very hot. Alternatively, you can blend it in a high-powered blender, but let it cool slightly first.
Once pureed, stir in the coconut milk until combined.
Serve hot, topped with pepitas, chopped chives, and a swirl of coconut cream. Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.
how to serve Instant Pot Butternut Squash Soup
Serve this soup warm as a starter or main dish. It pairs well with crusty bread or a fresh green salad. You can also add a drizzle of olive oil or additional coconut cream on top for extra flavor.
how to store Instant Pot Butternut Squash Soup
Store any leftover soup in an airtight container in the fridge for 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to cool it completely before transferring it to the freezer.
tips to make Instant Pot Butternut Squash Soup
- Make sure to cut the butternut squash evenly to ensure even cooking.
- You can adjust the spices according to your taste. If you prefer a spicier soup, consider adding a pinch of cayenne pepper.
- For a thicker consistency, reduce the amount of broth.
variation
You can add other vegetables like sweet potatoes or even some greens like kale for added nutrition. If you like a bit of heat, consider mixing in some red pepper flakes or jalapeño.
FAQs
1. Can I use a different type of squash?
Yes, you can substitute butternut squash with pumpkin or acorn squash.
2. Is this soup vegan?
Yes, this soup is naturally vegan and dairy-free thanks to the coconut milk.
3. Can I make this soup ahead of time?
Absolutely! It’s great for meal prep. Just store it in the fridge or freezer and reheat when you are ready to serve.
