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Instant Pot Butternut Soup Recipe

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Instant Pot Butternut Cauliflower Soup Peas and Crayons
Instant Pot Butternut Cauliflower Soup Peas and Crayons from peasandcrayons.com

Description

This Instant Pot Butternut Soup Recipe is so easy and comforting. It’s made with roasted butternut squash, onion, garlic, and a few spices. It’s a warm and comforting meal that’s perfect for chilly days. Plus, it’s dairy-free, vegan, and gluten-free!

Prep Time

This Instant Pot Butternut Soup takes just 5 minutes to prep and 10 minutes to cook. It’s a great meal-prep option, too, as it can be made ahead and stored in the fridge for up to 5 days. Reheat it for a quick and easy meal.

Cook Time

This Instant Pot Butternut Soup cooks in 10 minutes. This is a great time-saver compared to the traditional stovetop method that can take up to 30 minutes. The Instant Pot helps to create a creamy and delicious soup in no time.

Ingredients

This recipe calls for just a few simple ingredients:

  • 1 butternut squash, peeled, seeded and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 3 cups vegetable broth
  • 1/2 cup coconut milk
  • Salt and pepper to taste

Instructions

Here’s how to make this Instant Pot Butternut Soup:

  1. Set the Instant Pot to sauté mode and add the olive oil. Add the onion and garlic and cook for 2 minutes, stirring occasionally. Add the cubed butternut squash and sauté for another 2 minutes.
  2. Add the cumin, coriander, and turmeric and stir to combine. Pour in the vegetable broth and stir to combine.
  3. Secure the lid on the Instant Pot, making sure the valve is set to sealing. Select the manual/pressure cook mode and set the timer to 10 minutes.
  4. When the cooking time is up, quick release the pressure. The squash should be soft and tender. Use an immersion blender to blend the soup until smooth.
  5. Stir in the coconut milk and season with salt and pepper to taste. Serve the soup hot, topped with fresh herbs.

Equipment

You’ll need an Instant Pot or other electric pressure cooker for this recipe. You’ll also need an immersion blender for blending the soup. If you don’t have an immersion blender, you can use a regular blender, but make sure to let the soup cool down before blending it.

Notes

This soup can also be made on the stovetop. Follow the instructions as above, but simmer the soup for 15-20 minutes, or until the squash is tender. Then blend the soup with an immersion blender or regular blender.

Nutrition: Per Serving

This recipe makes 4 servings. Each serving contains:

  • Calories: 155
  • Fat: 5.5g
  • Carbohydrates: 19.5g
  • Protein: 4.5g
  • Fiber: 4g

Recipe Tips

This Instant Pot Butternut Soup is a great way to use up leftover squash. If you have any cooked squash on hand, add it to the soup instead of roasting it. You can also add other vegetables such as carrots, celery, and potatoes. For a bit of protein, add in some cooked chickpeas or lentils.

If you’re looking for a creamier soup, add more coconut milk or use cream instead. For a bit of heat, add in some chili flakes or diced jalapeño peppers. You can also garnish the soup with some toasted pumpkin seeds or crumbled bacon.


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