Hi, friends! I am loving my Instant Pot, especially now that school is back in session (well, the “new” version of school, anyway), and schedules are getting hectic. My daughter and I love, love, love the butternut squash soup at one of our local restaurants in town, so naturally, I decided to recreate it using my handy dandy Instant Pot. The results were fabulous — even my very picky husband liked it and asked me to make it again! Here’s the recipe, a few days past the fist official day of Fall (Im which is perfect for any chilly fall or winter day. Serve this to guests or make extra to reheat for lunch. It will thicken up a bit in the refrigerator, so to reheat, add a little stock (or even water) if you prefer a thinner, more soup-like consistency.
To serve, I like to add a drizzle of coconut milk, but you can also sprinkle roasted pumpkin seeds over the top, or add a pinch of cinnamon or nutmeg. A dollop of creme fraiche or sour cream would also be lovely!
- Don’t worry about chopping the vegetables too perfectly; you’ll be pureeing the mixture at the end!
- If you don’t have an immersion blender, you can use a regular blender or even a food processor. Just be careful pouring the hot soup from one vessel to the other!
- As I explained in my post for Instant Pot Lentil & Basmati Rice Soup, my Instant Pot features a stainless steel inner pot, which I love. It makes it easy to puree the soup right in the inner pot without worrying about damaging the surface.
- If you don’t have an Instant Pot, not to worry! You can still make the soup pretty much the same way. Once you add the stock, cover your soup pot and bring to a boil. Reduce to a simmer and allow the mixture to cook until the veggies are really soft. Turn off the heat, add the coconut milk and puree. Easy, it’ll just take longer.
- To keep this soup vegetarian/vegan, use vegetable stock instead of chicken stock. If you are allergic or intolerant to coconut milk, you can substitute heavy cream or half & half (although not dairy free) or your favorite non-dairy milk.
- Optional but suggested — add a few gratings of fresh nutmeg along with the cinnamon and other seasonings. Nutmeg lends a really warm flavor profile and make everything taste cozy!
Instant Pot Butternut Squash Soup
- 1 medium-large butternut squash, peeled, seeded and cut into small chunks
- 1 small onion, chopped
- 2-3 cloves of garlic, chopped
- 2 carrots, peeled and chopped
- Pinch of crushed red pepper
- Sea salt and black pepper, to taste
- 1/2 tsp. ground cinnamon
- Freshly grated nutmeg
- 2 cups stock (I used chicken stock, but you can use vegetable stock too)
- 1/2 cup unsweetened coconut milk (not the solids, just the liquid)
- Olive oil
- Step 1 In the bottom of your Instant Pot on the sauté setting, add the olive oil. Next, add all of the vegetables and seasonings. Adjust seasonings according to your taste. Stirring with a wooden spoon, allow the veggies to soften, about 5 minutes.
- Step 2 Pour in the stock, give it a good stir and cover and lock the lid in place. Be sure that the knob is set to “sealed.”
- Step 3 Turn the sauté function off and set to “high Pressure” for 12 minutes.
- Step 4 Once the cycle is complete, release the steam by turning the knob to “venting.”
- Step 5 Remove the lid carefully (it will be hot) and pour in the coconut milk. Taste for seasoning and add if necessary.
- Step 6 Using an immersion blender, puree the soup until it’s smooth.