Description
Experience the ultimate comfort with this velvety, nutrient-dense butternut squash soup. Made in the Instant Pot, this recipe transforms simple, wholesome harvest ingredients like butternut squash, carrots, and aromatic spices into a silky, golden masterpiece. Perfect for chilly days, this plant-forward soup captures the essence of mindful, healthy cooking with minimal effort and maximum flavor, offering a gourmet experience right in your own kitchen.
Ingredients
1 tablespoon olive oil
1 cup chopped sweet yellow onion
2 cloves garlic, minced
3 cups low sodium vegetable broth
1 large carrot, sliced into 1/2-inch pieces
1 large (about 3 pound) butternut squash, peeled, seeded and chopped into 1-inch pieces
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Instructions
Turn on the sauté mode on your Instant Pot.
Add the olive oil and heat until it shimmers.
Add the chopped onion and sauté until translucent, then add the minced garlic and cook for another minute until fragrant.
Add the butternut squash, carrot, vegetable broth, salt, pepper, cinnamon, and nutmeg to the pot.
Secure the lid and set the pressure release valve to sealing.
Cook on high pressure for 10 minutes.
Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
Stir in the butter.
Use an immersion blender to puree the soup directly in the pot until smooth and silky.
Serve warm and enjoy.
Notes
Ensure you peel and seed the squash thoroughly for the smoothest texture. If you like a thinner soup, add an extra half-cup of vegetable broth before blending. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 145
- Sugar: 6g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg