Warm up your soul with a bowl of creamy and flavorful Instant Pot Butternut Squash Soup. This comforting soup is perfect for chilly days and showcases the natural sweetness of butternut squash. With the help of an Instant Pot, you can have this delicious soup on the table in no time. Let’s dive into the recipe!
Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup coconut milk (or heavy cream for a richer flavor)
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- Optional toppings: croutons, pumpkin seeds, fresh herbs, or a drizzle of balsamic glaze
Instructions:
- Turn on the sauté function of your Instant Pot and heat the olive oil. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
- Add the cubed butternut squash, ground cinnamon, ground nutmeg, salt, and pepper. Stir well to coat the squash with the spices.
- Pour in the vegetable or chicken broth, ensuring that the squash is fully covered.
- Secure the lid of the Instant Pot and set the pressure release valve to the sealing position.
- Select the manual or pressure cook function and set the timer for 8 minutes on high pressure.
- Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Open the Instant Pot and use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the Instant Pot.
- Stir in the coconut milk (or heavy cream) and adjust the seasoning with salt and pepper if needed.
- Select the sauté function again and let the soup simmer for a few minutes, allowing the flavors to meld together.
- Serve the soup hot, garnished with your choice of toppings such as croutons, pumpkin seeds, fresh herbs, or a drizzle of balsamic glaze.
Recipe Tips:
- To make peeling the butternut squash easier, you can cut it in half lengthwise and roast it in the oven for about 20 minutes at 400°F (200°C) until it softens slightly. Then scoop out the flesh and proceed with the recipe.
- Adjust the consistency of the soup by adding more broth if you prefer a thinner consistency or simmering longer to thicken it.
- For an extra depth of flavor, you can roast the cubed butternut squash in the oven for about 25-30 minutes at 400°F (200°C) before adding it to the Instant Pot.
Substitutions:
- If you don’t have an Instant Pot, you can make this soup on the stovetop by following the same steps. Simply simmer the soup ingredients until the butternut squash is tender, then blend and add the coconut milk.
- You can substitute other types of winter squash, such as acorn squash or kabocha squash, for the butternut squash in this recipe.
FAQs:
Q: Can I freeze the soup? A: Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Q: Can I use a different type of milk? A: Yes, you can use almond milk, soy milk, or any other plant-based milk as a substitute for coconut milk. However, keep in mind that it may alter the flavor slightly.
Q: What is Ninja Foodi Butternut Squash Soup? A: Ninja Foodi Butternut Squash Soup is a creamy and flavorful soup made using butternut squash and cooked in a Ninja Foodi appliance.
Q: Is Ninja Foodi Butternut Squash Soup easy to make? A: Yes, Ninja Foodi Butternut Squash Soup is relatively easy to make. With the right ingredients and instructions, you can prepare it quickly.
Q: What are the ingredients required for Ninja Foodi Butternut Squash Soup? A: The ingredients typically include butternut squash, chicken broth, onion, apple, pumpkin spice, salt, and other optional seasonings.
Q: Can I use a Ninja Foodi Blender to make Butternut Squash Soup with Rosemary? A: Yes, a Ninja Foodi Blender can be used to make Butternut Squash Soup with Rosemary. It provides a smooth and consistent texture.
Q: Can I make Butternut Squash Soup with cream cheese? A: Yes, you can add cream cheese to Butternut Squash Soup to enhance its richness and creaminess. It adds a delicious flavor.
Q: Is there a specific recipe for Acorn Squash Soup in an Instant Pot? A: There are various recipes available for making Acorn Squash Soup in an Instant Pot. You can find detailed instructions and ingredient lists online.
Q: Can I make Butternut Squash Soup without cream cheese? A: Absolutely! If you prefer not to include cream cheese in your soup, you can omit it or substitute it with a dairy-free alternative like coconut milk.
Q: Is Damn Delicious Butternut Squash Soup a recommended recipe? A: Damn Delicious Butternut Squash Soup is a popular recipe known for its great taste. Many people enjoy it, but individual preferences may vary.
Q: What is Boudin Butternut Squash Soup? A: Boudin Butternut Squash Soup is a specific recipe that combines butternut squash with other ingredients, creating a unique and flavorful soup.
Q: Can I make Butternut Squash Soup using a Ninja Foodi appliance? A: Yes, the Ninja Foodi appliance can be used to make Butternut Squash Soup. It offers versatile cooking functions for preparing various recipes.
Q: How can I make Rosemary Butternut Squash Soup? A: To make Rosemary Butternut Squash Soup, you can add fresh or dried rosemary to your preferred butternut squash soup recipe. It adds a fragrant and herbal note to the soup.
Indulge in the creamy goodness of Instant Pot Butternut Squash Soup, a delightful blend of flavors and textures. With the convenience of an Instant Pot, this soup becomes a quick and easy option for a cozy meal. So grab your ingredients, set up your Instant Pot, and treat yourself to a bowl of this comforting soup that will warm you from the inside out.
Enjoy the comforting flavors and the nourishing benefits of this delicious butternut squash soup!
Instant Pot Butternut Squash Soup
Ingredients
- 1 Butternut squash peeled, seeded, and cubed
- 1 Onion diced
- 2 Garlic minced
- 3 cup Vegetable or chicken broth
- 1 cup 1 cup coconut milk or heavy cream for a richer flavor
- 1 tbsp Olive oil
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- Salt and pepper to taste
- Optional toppings: croutons, pumpkin seeds, fresh herbs, or a drizzle of balsamic glaze
Instructions
- Turn on the sauté function of your Instant Pot and heat the olive oil. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
- Add the cubed butternut squash, ground cinnamon, ground nutmeg, salt, and pepper. Stir well to coat the squash with the spices.
- Pour in the vegetable or chicken broth, ensuring that the squash is fully covered.
- Secure the lid of the Instant Pot and set the pressure release valve to the sealing position.
- Select the manual or pressure cook function and set the timer for 8 minutes on high pressure.
- Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Open the Instant Pot and use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the Instant Pot.Stir in the coconut milk (or heavy cream) and adjust the seasoning with salt and pepper if needed.
- Stir in the coconut milk (or heavy cream) and adjust the seasoning with salt and pepper if needed.
- Select the sauté function again and let the soup simmer for a few minutes, allowing the flavors to meld together.
- Serve the soup hot, garnished with your choice of toppings such as croutons, pumpkin seeds, fresh herbs, or a drizzle of balsamic glaze.
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