Butternut Soup Instant Pot Recipe
Description
This amazing butternut soup recipe is a hearty and comforting dish that is perfect for any time of the year. It is a simple recipe that uses only a few ingredients, but is full of flavor. The creamy texture of the butternut squash combined with the savory flavors of the vegetables and spices make this a dish that everyone will love. Plus, it’s made in the Instant Pot, so it’s easy to prepare and requires minimal effort. Serve this soup with a side of crusty bread, and you have a delicious meal that everyone will enjoy.
Prep Time
This recipe requires minimal prep time. All you need to do is roughly chop the vegetables and measure out the other ingredients. This process should only take about 10 minutes.
Cook Time
This recipe comes together quickly in the Instant Pot. Once the ingredients are prepped and the Instant Pot is preheated, the soup will be ready in about 10 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 large butternut squash, peeled and diced
- 1 teaspoon ground thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/4 cup heavy cream (optional)
Instructions
1. 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 for about 3 minutes, until the onions are softened.
2. Add the carrots, celery, butternut squash, thyme, cumin, paprika, salt, and pepper. Cook for another minute.
3. Pour in the vegetable broth and stir to combine. Place the lid on the Instant Pot and seal the valve. Cook on high pressure for 10 minutes.
4. When the cooking time is finished, release the pressure and carefully remove the lid. Use an immersion blender to blend the soup until it is smooth.
5. Stir in the heavy cream, if desired, and season to taste with additional salt and pepper. Serve with crusty bread or croutons.
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups and spoons
- Immersion blender
Notes
You can use any type of broth for this recipe, including chicken or beef broth. For a vegan version, use vegetable broth.
If you don’t have an immersion blender, you can use a regular blender to blend the soup. Just be sure to let the soup cool slightly before transferring it to the blender.
If you don’t have butternut squash, you can use any type of winter squash for this recipe.
Nutrition: Per Serving
- Calories: 231
- Fat: 10g
- Carbohydrates: 30g
- Protein: 5g
- Fiber: 7g
- Sugar: 4g
- Sodium: 575mg
Recipe Tips
This soup is a great way to use up any leftover winter squash. You can also use frozen squash for this recipe. Just be sure to thaw it before adding it to the Instant Pot.
If you want to make this soup a bit more indulgent, you can add a dollop of sour cream or Greek yogurt on top. You can also add a sprinkle of cheese for some extra flavor.
For a bit of crunch, you can add some toasted nuts or seeds on top. Toasted pumpkin seeds or slivered almonds would be a great addition.
If you’re looking for a heartier soup, you can add some cooked beans or lentils to the pot. This will add some extra protein and fiber to the dish.
This soup can also be made in the slow cooker. Just add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.
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