Instant Pot Butternut Squash Soup
This Instant Pot Butternut squash soup is sweet and savory with velvety smoothness. Fall-inspired, this soup is infused with warm and nutty flavors, everything you need to feel cozy.
Equipment
Ingredients
- 1 large uncooked butternut squash, peeled, seeded, and diced (about 3-3 ½ pounds)
- 1 Granny Smith apple, cored and diced
- 1 yellow or white onion, diced
- 4 cloves garlic, chopped or 1 teaspoon garlic powder
- ¼ inch organic ginger or ¼ teaspoon ground ginger
- pinch of freshly grated nutmeg or ⅛ teaspoon ground nutmeg
- 1 sprig fresh sage
- 1 teaspoon maple syrup or preferred sweetener; adjust to taste
- 2 tablespoon ghee or unsalted butter; For vegan use olive oil or canola oil
- 4 cups vegetable broth
- salt & pepper to taste
FOR GARNISH
- a handful of pepitas pumpkin seeds
- 1-2 teaspoon freshly chopped parsley
- freshly cracked black pepper to taste.
Instructions
INSTANT POT BUTTERNUT SQUASH SOUP
- Turn ON SAUTE (more). When the screen displays “HOT”, add ghee or oil. Once the ghee is hot, add onions, garlic, and sage and cook, stirring frequently, until translucent, about 2-3 minutes.
- Add butternut squash, apple, ginger, broth, nutmeg, cayenne pepper (optional), salt & pepper to taste. Select PRESSURE COOK (high) for 10 minutes. Allow natural pressure release for 10 minutes. After 10 minutes, manually release the remaining pressure.Note: Using a cheese grater, fine-grate nutmeg a couple of times.
- Using an immersion blender, blend it to a creamy and smooth consistency soup.Note: You can also blend the soup in a blender jar in batches.
- (Optional) Bring the soup to a gentle boil. Add some maple syrup or your preferred sweetener to taste.
- Enjoy a warm bowl of instant pot butternut squash soup with some rustic bread. Garnish with some pepitas, pumpkin seeds, parsley, or freshly crushed black pepper.
STOVETOP BUTTERNUT SQUASH SOUP
- Heat a large soup pot or Dutch oven, and add ghee or oil. Once the ghee is hot, add onions, garlic, and sage and cook, stirring frequently, until translucent, about 2-3 minutes.
- Add butternut squash, apple, ginger, broth, nutmeg, cayenne pepper (optional), salt & pepper to taste. Bring the mixture to a boil, cover, and simmer the soup for 25-30 minutes or until the squash is soft and tender.Note: Using a cheese grater, fine-grate nutmeg a couple of times.
- Using an immersion blender, blend it to a creamy and smooth consistency soup.Note: You can also blend the soup in a blender jar in batches.
- (Optional) Bring the soup to a gentle boil. Add some maple syrup or your preferred sweetener to taste.
- Enjoy a warm bowl of butternut squash soup with some rustic bread. Garnish with some pepitas, pumpkin seeds, parsley, or freshly crushed black pepper.
Notes
Please refer to the post for the following:
- Tips For Delicious Instant Pot Butternut Squash Soup
- FAQs
Nutrition
Nutrition Facts
Instant Pot Butternut Squash Soup
Amount per Serving
Calories
92
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
6
mg
2
%
Sodium
6
mg
0
%
Potassium
433
mg
12
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
12063
IU
241
%
Vitamin C
26
mg
32
%
Calcium
59
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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