Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed (approx. 1-inch pieces)
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 4 cups (950ml) vegetable broth or chicken broth (low sodium recommended)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional, for a little kick!)
  • 1/2 cup (120ml) heavy cream (or coconut cream for vegan option)
  • 2 tablespoons (30g) butter or olive oil
  • Salt and freshly ground black pepper to taste
  • Optional Garnishes: toasted pumpkin seeds, croutons, a swirl of cream, chopped fresh parsley

Instructions:

  1. Turn the Instant Pot to the 'Sauté' setting. Melt butter (or heat olive oil). Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Add minced garlic, cinnamon, nutmeg, ginger, and red pepper flakes (if using). Sauté for another minute until fragrant. Be careful not to burn the garlic!
  3. Add cubed butternut squash and vegetable (or chicken) broth to the Instant Pot. Stir to combine.
  4. Secure the Instant Pot lid, ensuring the valve is set to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' setting for 15 minutes at high pressure.
  5. Allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully release any remaining pressure manually.
  6. Using an immersion blender directly in the Instant Pot, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree. Caution: Hot liquids can splatter!
  7. Stir in heavy cream (or coconut cream) until well combined. Season with salt and pepper to taste.
  8. Ladle the soup into bowls and garnish with toasted pumpkin seeds, croutons, a swirl of cream, or chopped fresh parsley. Enjoy your instant pot butternut squash soup!