Best 3 Instant Pot Butternut Squash Soup Recipes
Indulge in the velvety goodness of our Instant Pot Butternut Squash Soup, a culinary masterpiece that combines the natural sweetness of butternut squash with a symphony of aromatic spices. This delectable soup is not only a treat for your taste buds but also a nourishing meal packed with vitamins, minerals, and antioxidants. With just a few simple steps and the magic of your Instant Pot, you can have a steaming bowl of this creamy delight ready in no time.
So, gather your ingredients and embark on a culinary journey that will warm your soul and satisfy your cravings. From the classic version that captures the essence of butternut squash to exciting variations that incorporate unique flavors and textures, this article offers a collection of recipes that cater to every palate. Prepare to tantalize your taste buds with our Instant Pot Butternut Squash Soup extravaganza.
INSTANT POT® BUTTERNUT SQUASH SOUP
Classic, genuine ingredients for velvety squash soup made quickly in an electric pressure cooker.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.1 g, Cholesterol 2.7 mg, Fat 5 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 5.6 g
INSTANT POT BUTTERNUT SQUASH SOUP
Get the flavor of a slow simmered squash soup in half the time using an Instant Pot® multi-cooker.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the soup: Set a 6- or 8-quart Instant Pot® to medium saute setting (see Cook's Note) and line a plate with a paper towel. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2 tablespoons of the drippings from the pot and reserve.
- Add the carrots, celery, onion, sage, cumin, 2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Use an immersion blender to puree the soup until smooth. Use the cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.
- For the toppings: Meanwhile, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, cumin and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the mushrooms and set aside for the topping.
- Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms, creme fraiche and chives.
INSTANT POT® BUTTERNUT SQUASH AND PEAR SOUP
Peeling and chopping butternut squash can be quite a chore, but not using this method! By precooking the squash in your Instant Pot®, the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes! The pears add just the perfect amount of sweetness with no need to add in extra sugar. Garnish with a light drizzle of cream to serve.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Cut butternut squash into 4 pieces and remove seeds. Pour water into the bottom of a multi-functional electric pressure cooker and place trivet inside. Place squash on trivet, close lid, and set seal valve. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain out the water and wipe the bottom of the pot dry. Remove squash skin and discard. Roughly chop any large pieces into smaller 1- to 2-inch chunks. Set aside.
- Select the Saute function and heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add pears, salt, and sage; cook for 1 to 2 minutes more. Turn pressure cooker off. Add the squash and chicken broth. Close lid and seal valve. Select high pressure; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 37.7 g, Cholesterol 31.2 mg, Fat 10.3 g, Fiber 6.5 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 1376.1 mg, Sugar 11.6 g
Tips:
- Choose the right butternut squash: Look for a squash that is deep orange in color and has a smooth, unblemished skin. Avoid squash that has soft spots or bruises.
- Cut the squash in half lengthwise: This will make it easier to remove the seeds and scoop out the flesh.
- Scoop out the seeds: Use a spoon to scoop out the seeds from the center of the squash. You can save the seeds to roast later.
- Peel the butternut squash: Use a vegetable peeler to peel the skin off the squash. You can also use a sharp knife to peel the squash, but be careful not to cut yourself.
- Cut the squash into cubes: Cut the peeled squash into 1-inch cubes.
- Use a good quality broth: The broth is an important part of the soup, so use a good quality broth that you enjoy the taste of.
- Don't overcrowd the pot: If you are using an Instant Pot, don't overcrowd the pot with ingredients. This will prevent the soup from cooking evenly.
- Season the soup to taste: Once the soup is cooked, season it to taste with salt, pepper, and other spices. You can also add a dollop of sour cream or yogurt for a creamy finish.
Conclusion:
Instant Pot Butternut Squash Soup is a delicious and healthy soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying soup that the whole family will enjoy.
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