Description
This creamy Instant Pot Butternut Squash Soup is a comforting, rich, and velvety dish perfect for chilly days. It features tender butternut squash blended with savory onions, garlic, and warm nutmeg, all enhanced with cashew cream or coconut milk for a smooth, dairy-free finish. Ready in just 30 minutes, it’s an easy, healthy, and flavorful soup ideal for a cozy meal.
Ingredients
Scale
For the Soup
- 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
For creaminess
- 1 cup Cashew Cream OR 1 cup full fat coconut milk
Instructions
- Saute Aromatics: Push the “saute” button on the Instant Pot. Add olive oil or water, then the diced onion and garlic. Saute for 2-3 minutes until fragrant and softened. Then turn the Instant Pot off temporarily.
- Add Squash and Spices: Add the peeled and cubed butternut squash, freshly grated nutmeg, and pour in 2-3 cups of vegetable broth—enough to nearly cover the squash. Use a spatula to stir and scrape the bottom to prevent the “burn” warning.
- Pressure Cook: Seal the Instant Pot lid and ensure the valve is set to “sealing.” Press the “manual” button and set to high pressure for 10 minutes.
- Release Pressure and Blend: After the cooking time finishes and the Instant Pot beeps, carefully perform a quick release of pressure. Use an immersion blender directly in the pot or transfer soup to a regular blender. Blend until smooth and creamy.
- Season and Add Creaminess: Taste the soup and add salt to your preference. Stir in 1 cup of cashew cream or full fat coconut milk to add luscious texture and flavor. If desired, add extra cream when serving.
- Serve Warm: Ladle into bowls and serve hot. Optional accompaniments include crusty bread or a fresh salad for a balanced meal.
- Alternative Stovetop Method: In a large pot, saute onion and garlic in olive oil over medium heat for 2-3 minutes. Add squash, nutmeg, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-30 minutes until squash is tender. Blend smooth and stir in cashew cream or coconut milk.
Notes
- The soup keeps well in the refrigerator for 4-5 days and freezes excellently for later use.
- For an oil-free version, skip the oil and use water for sauteing the aromatics.
- To make the soup nut-free, opt for full fat coconut milk instead of cashew cream.
- Serving suggestions include pairing with grilled cheese sandwiches made with stretchy mozzarella cheese, crusty bread, or salads such as Festive Kale Salad or Caesar Salad.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
