Butternut Squash Soup Recipe For Instant Pot
Description
This creamy, flavorful butternut squash soup is made quickly and easily in the Instant Pot. It's a perfect way to get a healthy, delicious meal on the table in no time. The soup is packed with vegetables and seasoned with a hint of cumin, which adds a slightly smoky flavor. And, it's naturally vegan and gluten-free, so everyone can enjoy it. Plus, it's so easy to make that you'll be able to whip it up any night of the week.
Prep Time
This delicious soup only takes 10 minutes to prep. So, it's a great option for busy weeknights. All you need to do is chop the onion and butternut squash, mince the garlic, and measure out the spices. Once you have all your ingredients prepped, you're ready to get cooking.
Cook Time
Once everything is prepped, all you have to do is throw the ingredients in the Instant Pot and let it do the work. The soup takes about 20 minutes to cook, and after that you're ready to enjoy a delicious, healthy meal.
Ingredients
-1 onion, diced
-2 cloves garlic, minced
-1 butternut squash, peeled, seeded, and cubed
-2 tablespoons olive oil
-2 teaspoons ground cumin
-4 cups vegetable broth
-Salt and pepper to taste
-Optional: 1/4 cup coconut milk for creaminess
Instructions
1. Start by prepping your ingredients. Dice the onion, mince the garlic, and cube the butternut squash. Once everything is prepped, you're ready to start cooking.
2. Turn the Instant Pot to the saute setting and add the olive oil. Once the oil is hot, add the onion and garlic and cook until the onion is softened, about 3 minutes.
3. Add the butternut squash, cumin, and vegetable broth. Stir to combine and season with salt and pepper.
4. Secure the lid and set the Instant Pot to high pressure for 15 minutes. When the cooking time is up, carefully release the pressure using the valve.
5. Once the pressure has been released, open the lid and use an immersion blender to puree the soup until creamy. If you don't have an immersion blender, you can transfer the soup to a blender and blend until smooth.
6. Taste the soup and adjust the seasonings if needed. If you want a creamier soup, add a splash of coconut milk.
7. Serve the soup with a sprinkle of chopped parsley and a dollop of coconut cream if desired. Enjoy!
Equipment
-Instant Pot
-Immersion blender (optional)
-Blender (optional)
Notes
The soup can be stored in the refrigerator for up to 5 days. To freeze the soup, allow it to cool completely and then transfer it to an airtight container. The soup will keep in the freezer for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and then heat it on the stovetop over low heat.
Nutrition: Per Serving
Calories: 173 kcal
Carbohydrates: 24 g
Protein: 2 g
Fat: 9 g
Saturated Fat: 1 g
Sodium: 686 mg
Potassium: 713 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 9097 IU
Vitamin C: 48 mg
Calcium: 122 mg
Iron: 1 mg
Recipe Tips
-If you don't have an Instant Pot, you can make this soup on the stovetop. Simply saute the onion and garlic in a large pot over medium heat, then add the remaining ingredients and simmer for 20 minutes.
-For a more flavorful soup, you can add a few slices of bacon when you saute the onion and garlic. The bacon adds a smoky flavor and a nice crunch.
-For a richer soup, use coconut cream instead of coconut milk. Coconut cream is thicker and creamier than coconut milk, and it will give the soup a velvety texture.
-You can also add other vegetables to the soup. Carrots, potatoes, and sweet potatoes are all great additions. Just be sure to adjust the cooking time accordingly.
-If you want to kick up the heat, you can add a pinch of cayenne pepper or a few slices of jalapeno when you saute the onion and garlic.
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