Description
This creamy and comforting Instant Pot Butternut Squash Soup is a quick and easy recipe perfect for chilly days. Featuring roasted butternut squash blended to silky smoothness and enriched with cashew cream or coconut milk, this soup offers a delicious dairy-free alternative. With fragrant sautéed onions, garlic, and a hint of nutmeg, it delivers warm autumn flavors with minimal effort using the Instant Pot, but can also be made on the stovetop.
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
Creaminess Option
- 1 cup Cashew Cream OR 1 cup full fat coconut milk
Instructions
- Sauté Aromatics: Push the “saute” button on the Instant Pot. Add the olive oil (or water), chopped onion, and garlic. Sauté for 2-3 minutes to soften and release their flavors, then turn the Instant Pot off briefly.
- Add Squash and Broth: Add the butternut squash cubes, nutmeg, and enough vegetable broth (2-3 cups) to nearly cover the squash. Stir well and scrape the bottom of the pot with a spatula to avoid the “burn” message during pressure cooking.
- Pressure Cook: Secure the lid and seal the vent. Press the “manual” or “pressure cook” button and set to high pressure for 10 minutes.
- Release Pressure and Blend: When the timer beeps, carefully perform a quick release of the pressure. Open the lid and use an immersion blender (or transfer carefully to a blender) to puree the soup until very smooth.
- Season and Add Creaminess: Taste the soup and add salt as needed. Stir in 1 cup of cashew cream or full-fat coconut milk to enrich and smooth out the texture.
- Serve: Ladle the soup into bowls and serve warm. Optionally, stir in a little more cashew cream or coconut milk for extra creaminess.
- Stovetop Alternative: In a large pot, sauté the onion and garlic in olive oil for 2-3 minutes. Add the broth, 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 before serving.
Notes
- The soup keeps well in the refrigerator for 4-5 days and can be frozen for longer storage.
- For oil-free cooking, omit the olive oil and use water for sautéing instead.
- For a nut-free version, substitute cashew cream with full-fat coconut milk.
- Serving suggestions include pairing with a stretchy mozzarella grilled cheese sandwich, crusty bread, or a fresh salad such as Festive Kale Salad or Caesar Salad.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
