Instant Pot Creamy Butternut Squash Soup

Recipe Introduction: Your New Favourite Fall Soup

Fancy some Instant Pot Butternut Squash Soup ? I know, I know, another soup recipe, right? But trust me on this one.

It's like a hug in a bowl. And honestly? It's so easy to make, even I can't mess it up.

This recipe is a real winner.

This classic fall flavour is simple. It's sweet, a little nutty and comforting. Ready in under an hour. Perfect for those chilly evenings.

Okay, Let's Get This Sorted: Butternut Squash Bliss

Butternut squash soup has been around for ages. It’s a staple in many cuisines across the globe. Did you know it's also a nutritional powerhouse? Packed with Vitamin A and fibre, it's good for you.

Win-win! This version uses the magic of the Instant Pot. Making it super quick to make.

This recipe is rated easy. It requires about 20 minutes of prep time. Then about 35 minutes of cooking. It yields around 6 servings. Enough to feed the whole fam!

Right, Cracking On: Why This Soup Is Special

What's so great about this Butternut Squash Soup Recipe Easy ? It's so damn good. This soup is packed with nutrients.

It's also incredibly versatile. Perfect for a cozy night in. Or a fancy dinner party. This Creamy Butternut Squash Soup will impress.

This isn't just another Fall Soup Recipes . It’s about flavour. And how easy it is to make. It's also about feeling good.

This Quick Butternut Squash Soup ticks all the boxes. Next up? The ingredients list.

Ingredients & Equipment for Your Instant Pot Butternut Squash Soup

Okay, let's get this sorted. This Instant Pot butternut squash soup recipe is all about ease and flavour. You won't need any fancy gadgets.

Just a few basic ingredients and your trusty Instant Pot . This is one of the Instant Pot soup recipes you'll make again and again.

Trust me!

Main Ingredients

• Butternut Squash: 2 lbs (900g) , peeled, seeded, and cubed. Look for squash that feels heavy for its size. The skin should be firm and without blemishes.
• Onion: 1 large , chopped (about 1 cup). Yellow onions are my go-to for this soup.
• Carrots & Celery: 2 carrots and 2 celery stalks , chopped (about 1 cup each).
• Garlic: 4 cloves , minced. Fresh garlic makes a huge difference. Don't skimp!
• Broth: 4 cups (950ml) vegetable or chicken broth. Low sodium is best.
• Cream: 1/2 cup (120ml) heavy cream or coconut milk (for a vegan Instant Pot butternut squash soup ).
• Butter or Oil: 2 tablespoons (30g) butter or olive oil.

Right, cracking on with this butternut squash soup recipe, here's what makes it special. The quality of your butternut squash is key.

Everything else? Pretty straightforward. Honestly, you could even use pre-chopped veggies if you're really short on time. I won't judge!

Seasoning Notes

This creamy butternut squash soup gets its warmth from these spices:

• Cinnamon: 1 teaspoon ground cinnamon.
• Nutmeg: 1/2 teaspoon ground nutmeg.
• Ginger: 1/4 teaspoon ground ginger.
• Red Pepper Flakes: 1/4 teaspoon (optional).

These are the essential spice combinations that make it a hit. A little sprinkle of ginger adds a beautiful warmth.

Don't have nutmeg? A pinch of allspice will do in a pinch. You know, just wing it!

Equipment Needed

For this quick butternut squash soup , you won't need much.

• Instant Pot: 6-quart or larger is ideal.
• Knife & Cutting Board.
• Immersion Blender or Regular Blender. Immersion blenders make cleanup easier.

Don't have an immersion blender? A regular blender works just fine. Just be careful when blending hot liquids. It can splatter! Always start on low and vent the lid slightly.

Safety first, always!

Right, cracking on with this butternut squash soup recipe easy , here's how we nail the cooking method. Okay, let's get this sorted.

I'm properly excited to share this. It's autumn in a bowl!

Instant Pot Butternut Squash Soup: Cooking Method

I'm telling you, this pressure cooker butternut squash soup method is a game changer. Forget slaving over a hot stove! My first time making this, I thought, "This is too good to be true!" But honestly, it's foolproof.

Essential mise en place is key here. Get your squash, onion, carrots, and celery chopped. Mince that garlic like you mean it.

Having everything ready before you start is like giving yourself a high five before a marathon! And remember, safety first, folks.

Sharp knives and hot liquids are no joke.

step-by-step Process

1. Turn your Instant Pot to Sauté . Add 2 tablespoons of butter. Let it melt then add your chopped onion, carrots, and celery.

   Sauté for 5- 7 minutes . You want them softened and starting to smell gorgeous.

2. Chuck in the minced garlic, 1 teaspoon of cinnamon, 0.5 teaspoon of nutmeg, 0.25 teaspoon of ginger, and a pinch of red pepper flakes.

   Sauté for another minute. Your kitchen should smell like Christmas! Don't let that garlic burn now!.

3. Add the cubed butternut squash and 4 cups of broth. Make sure everything is covered.

4. Put the lid on. Set it to Manual/Pressure Cook for 15 minutes at high pressure. Valve on "Sealing," of course!

5. Let the pressure release naturally for 10 minutes . Then, carefully release any remaining pressure manually. Steam is no fun on the face or hands!.

6. Using an immersion blender, puree the soup until it's smooth. Caution: Hot liquids can splatter. Be careful If you don't have an immersion blender, a regular blender will do.

   Do it in batches though, otherwise it's a right mess!.

7. Stir in 0.5 cup of heavy cream. Season with salt and pepper to taste. Honestly, at this point, I usually sneak a little taste just to be sure!

8. Ladle into bowls. Garnish with toasted pumpkin seeds. Now that is a bowl of creamy butternut squash soup .

Pro Tips for Instant Pot Success

• Roasting the squash before putting it in the Instant Pot gives a deeper flavor. Seriously, try it! 400° F ( 200° C) for about 30- 40 minutes .
• Common mistake: Overfilling the blender! Trust me, it's not worth the cleanup. Do smaller batches.
• make-ahead option: The soup tastes even better the next day! Just store it in the fridge.

So there you have it. A perfect instant pot butternut squash soup . This is one of the best fall soup recipes out there.

Enjoy! This quick butternut squash soup is now one of my favourites.

Recipe Notes for Your Perfect Instant Pot Butternut Squash Soup

Okay, let's get this sorted. You've got the recipe for the best instant pot butternut squash soup ever. But before you dive in, let’s chat about a few extra bits and bobs.

These tips will help you tweak things just right. We’re making this a quick butternut squash soup masterpiece.

Serving Suggestions: Plating Like a Pro

Right, cracking on with this butternut squash soup recipe, presentation matters!

Think beyond just ladling it into a bowl. Honestly, a swirl of cream does wonders. Maybe some toasted pumpkin seeds? They add a lovely crunch.

For something fancy, try little grilled cheese croutons. Autumn soup recipes instant pot look amazing with a bit of effort.

A simple side salad is great, too. Think arugula with lemon. Keeps things light! Warm, crusty bread is always a winner.

Storage Tips: Keep It Fresh

This creamy butternut squash soup is so good, you might have leftovers!

Refrigerate any leftover soup in an airtight container. It will happily keep for up to 3-4 days . If you want to freeze it, portion it out first.

Use freezer safe containers or bags. It can stay in the freezer for up to 3 months . Reheat on the stovetop or in the microwave.

Just make sure it's piping hot before you tuck in.

Variations: Making it Your Own

Want to mix things up? I get it!

For a vegan option, use coconut cream instead of heavy cream. You can also make Butternut Squash Soup with Coconut Milk from the start.

It's surprisingly delicious! Want a sweeter soup? Add a chopped apple when you sauté the veggies. It will add a sweet flavor to this butternut squash soup recipe easy.

I've heard from a mate, they like to do a Roasted Butternut Squash Soup Instant Pot .

Nutrition Basics: Goodness in a Bowl

Let's talk about the good stuff. Each serving is packed with vitamins. Plus, fiber from the squash. This fall soup recipes dish is a healthier comfort food option.

It's got carbs for energy. Also, some healthy fats from the cream. Remember, this is just an estimate. Check your labels for the most accurate information.

So there you have it! Pressure cooker butternut squash soup is amazing with these tips! Don't be afraid to experiment.

Have fun and get creative with this Vegan Instant Pot Butternut Squash Soup . You will create the best instant pot soup recipes ever.

Frequently Asked Questions

Can I make instant pot butternut squash soup ahead of time? Like, could I whip it up on a Sunday for the week?

Absolutely! This soup is fantastic for meal prepping. Store it in an airtight container in the fridge for up to 3-4 days. Just give it a good stir and reheat it gently on the stovetop or in the microwave, adding a splash of broth if it's thickened up too much.

Think of it as your own personal, delicious ready meal - fancy, eh?

My soup turned out a bit watery. How do I thicken my instant pot butternut squash soup? It's thinner than gravy on a bank holiday!

No worries, that's easily fixed! One option is to simmer the soup on the 'Sauté' setting in your Instant Pot for a few minutes, allowing some of the excess liquid to evaporate.

Alternatively, you can create a slurry with a tablespoon of cornstarch mixed with a bit of cold water and whisk it into the soup while simmering until it reaches your desired consistency, just like your nan making custard!

Is this instant pot butternut squash soup recipe suitable for vegetarians or vegans? I'm trying to do Veganuary this year!

It sure is! To make this soup vegan, simply substitute the heavy cream with coconut cream and ensure you're using a vegetable broth that's suitable for vegans. There you have it, a plant based, heartwarming soup that's perfect for Veganuary or any time of year!

I don't have an immersion blender. Can I still make this instant pot butternut squash soup?

You bet! If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth. Just be extra cautious when blending hot liquids, as they can splatter.

Remember to leave the little vent open on the blender lid and cover it with a towel, like you're trying to prevent a mini volcano!

What are some fun toppings or garnishes I can add to my instant pot butternut squash soup to make it a bit more 'cheffy'?

Get creative! Toasted pumpkin seeds and a swirl of cream are classic and add texture. But why stop there? How about a sprinkle of crispy fried sage leaves, a drizzle of balsamic glaze, or even some homemade croutons for a bit of crunch?

If you're feeling posh, you could also add a few drops of truffle oil before serving. Now you're cooking like Gordon Ramsay!

Can I freeze this instant pot butternut squash soup? Need a freezer friendly option for batch cooking!

Freezing the soup is a great idea for long term storage! Allow the soup to cool completely before transferring it to freezer safe containers or bags, leaving some room for expansion. It can be frozen for up to 2-3 months.

When ready to eat, thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Just remember that the texture might change slightly after freezing, but it will still be delicious.