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Instant Pot Acorn Squash Soup Recipe

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Instant Pot Acorn Squash Soup Pressure Luck Cooking
Instant Pot Acorn Squash Soup Pressure Luck Cooking from pressureluckcooking.com

Description

This Instant Pot Acorn Squash Soup is a delicious and comforting fall soup that takes minutes to make! It’s creamy and flavorful with a hint of sweetness. It’s loaded with acorn squash, onion, garlic, vegetable broth, and a few simple seasonings. This soup is vegan, gluten-free, and can easily be made Whole30 compliant. Enjoy it as a starter, side dish, or as a main meal with a side of crusty bread.

Prep Time

10 minutes

Cook Time

15 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (3-4 pound) acorn squash, peeled, seeded, and cut into 1-inch cubes
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper

Instructions

  1. Add the olive oil to the Instant Pot and press the “Sauté” button. Once the oil is hot, add the onion and garlic and sauté for 2-3 minutes.
  2. Add the acorn squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Stir to combine.
  3. Secure the lid on the pot, making sure the vent is in the sealed position. Press the “Manual” or “Pressure Cook” button and cook for 8 minutes.
  4. When the cooking time is up, let the pressure naturally release for 10 minutes, then carefully turn the vent to the “Venting” position to release the remaining pressure.
  5. Carefully remove the lid and use an immersion blender to puree the soup until creamy and smooth. (If you don’t have an immersion blender, you can carefully transfer the soup to a blender and blend until smooth.) Taste and adjust seasonings as needed.
  6. Serve the soup with a sprinkle of black pepper, fresh herbs, and a drizzle of olive oil, if desired.

Equipment

  • Instant Pot
  • Immersion blender

Notes

If you don’t have an Instant Pot, you can make this soup on the stovetop. Simply sauté the onion and garlic in a large pot, add the remaining ingredients, and simmer for 20-25 minutes or until the squash is tender. Then blend until creamy and smooth.

Nutrition: Per Serving

Calories: 87 kcal, Carbohydrates: 11 g, Protein: 1.8 g, Fat: 4.4 g, Saturated Fat: 0.7 g, Sodium: 571 mg, Potassium: 371 mg, Fiber: 2.5 g, Sugar: 4.7 g, Vitamin A: 994 IU, Vitamin C: 20 mg, Calcium: 32 mg, Iron: 0.8 mg

Recipe Tips

  • For a creamier soup, use full-fat coconut milk instead of vegetable broth.
  • You can add other vegetables to this soup, such as carrots, potatoes, and celery.
  • To make this soup spicier, add a pinch of red pepper flakes or a diced jalapeño.
  • For a smoky flavor, add a teaspoon of smoked paprika.
  • For a more substantial meal, add cooked chickpeas, lentils, or quinoa.
  • For a cheesy flavor, stir in a handful of nutritional yeast.
  • To make this soup a bit sweeter, add a drizzle of maple syrup or a pinch of brown sugar.
  • Serve this soup with a dollop of vegan sour cream, plain Greek yogurt, or coconut cream.
  • You can also garnish the soup with crunchy roasted pumpkin seeds or toasted almonds.

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