Description
This creamy and comforting Instant Pot Butternut Squash Soup is a delicious blend of roasted butternut squash, savory onions, and garlic, perfectly seasoned with nutmeg and enriched with cashew cream or coconut milk for a rich, velvety texture. Ready in just 30 minutes, this easy-to-make soup is ideal for a quick weeknight meal or a cozy lunch.
Ingredients
Scale
Soup Base
- 1-2 tablespoons olive oil or water for oil free
- 1 small sweet onion, diced
- 3 cloves garlic, minced or pressed
- 1 large butternut squash, about 3 pounds, peeled and cut into cubes
- 1/8 teaspoon nutmeg, freshly grated if possible
- 2-3 cups vegetable broth
- Salt, to taste
Creamy Additions
- 1 cup Cashew Cream OR 1 cup full fat coconut milk
Instructions
- Sauté Aromatics: Push the “sauté” button on the Instant Pot. Add the olive oil (or water), chopped onion, and garlic. Sauté for 2-3 minutes until fragrant, then turn the Instant Pot off to pause cooking.
- Add Squash and Broth: Add the cubed butternut squash and nutmeg to the pot. Pour in enough vegetable broth (2-3 cups) to nearly cover the squash. Use a spatula to stir well, scraping any bits off the bottom of the pot to prevent the “burn” message.
- Pressure Cook: Cover with the lid and seal the Instant Pot. Press the “manual” button and set it to cook on high pressure for 10 minutes.
- Release Pressure and Blend: Once cooking completes and the Instant Pot beeps, carefully release the pressure. Use an immersion blender or transfer the soup to a regular blender to blend until very smooth and creamy.
- Season and Enrich: Taste the blended soup and add salt as needed. Stir in 1 cup of cashew cream or full-fat coconut milk for creaminess. Use cashew cream if you prefer to avoid the taste of coconut.
- Serve: Ladle the soup into bowls and serve warm. Optionally, drizzle extra cashew cream or coconut milk on top for garnish. Enjoy your comforting butternut squash soup!
- Alternative Stovetop Method: In a large pot, sauté the onion and garlic in olive oil or water for 2-3 minutes. Add vegetable broth, butternut squash, and nutmeg. Bring to a boil, then reduce heat and simmer for 20-30 minutes until squash is tender. Blend until smooth, then stir in cashew cream or coconut milk.
Notes
- The soup will keep in the refrigerator for 4-5 days and freezes well for longer storage.
- Oil Free option: Omit the oil and use water for sautéing.
- Nut Free option: Use coconut milk instead of cashew cream.
- Serving Suggestions: Serve with a grilled cheese sandwich made with stretchy mozzarella, or with crusty bread and a fresh salad like Festive Kale Salad or Caesar Salad.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
