I present to you the tantalizing and flavorful “Delicious Instant Pot Butternut Squash Soup.” As an aficionado of recipes and food, I take pride in providing detailed information to enhance your culinary endeavors. This particular dish boasts a perfect combination of ingredients, a harmonious blend of flavors, and a smooth texture that will delight your taste buds. With the convenience of the Instant Pot, this soup can be prepared effortlessly. Stay tuned for the accompanying ingredients, nutrition information, and cooking time to ensure a seamless cooking experience. Get ready to savor this delectable treat!
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Ingredients
- Butternut squash
- Onion
- Garlic
- Vegetable broth
- Coconut milk
- Ground nutmeg
- Ground cinnamon
- Salt
- Black pepper
- Olive oil
Instructions
Preparing the squash
To prepare the butternut squash, start by cutting off the top and bottom ends. Then, carefully peel the squash using a vegetable peeler. Once peeled, cut the squash in half lengthwise and scoop out the seeds using a spoon. Proceed to cut the squash into small cubes.
Sautéing the onions and garlic
In the instant pot, add a drizzle of olive oil and set it to sauté mode. Once the pot is hot, add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic becomes fragrant, around 2-3 minutes.
Cooking the soup
After sautéing the onions and garlic, add the cubed butternut squash to the instant pot. Pour in the vegetable broth and coconut milk. Season with ground nutmeg, ground cinnamon, salt, and black pepper according to your taste preferences.
Put the lid on the instant pot and seal it. Set the pot to manual mode and adjust the cooking time to 10 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes before carefully opening the lid.
Blending the soup
Using an immersion blender or conventional blender, carefully blend the soup until it reaches a smooth and creamy consistency. Make sure to blend in batches if using a conventional blender.
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Nutrition Information
- Calories: This information may vary depending on the quantities used and the specific brands of ingredients.
- Total fat: Varies based on the amounts of coconut milk and olive oil used.
- Saturated fat: This will depend on the fat content of the coconut milk and olive oil.
- Cholesterol: This soup is cholesterol-free.
- Sodium: The sodium content can be adjusted by using low-sodium vegetable broth and adding salt according to taste.
- Total carbohydrates: The squash and coconut milk contribute to the total carbohydrate content.
- Dietary fiber: Butternut squash is a great source of dietary fiber.
- Sugar: The natural sugars in the butternut squash and coconut milk will contribute to the overall sugar content.
- Protein: While the soup does not contain a significant amount of protein, you can add some by garnishing with nuts or seeds.
Preparation Time
- Prep time: Approximately 20 minutes
- Cook time: 10 minutes in the instant pot
- Total time: Approximately 30 minutes
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Servings
- Number of servings: This recipe typically serves 4-6 people, depending on portion size.
Equipment Needed
- Instant Pot: This is a versatile electric pressure cooker that will be used to cook the soup.
- Immersion blender or conventional blender: These are needed to achieve a smooth and creamy consistency when blending the soup.
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Step-by-step Instructions
Preparing the squash
- Cut off the top and bottom ends of the butternut squash.
- Peel the squash using a vegetable peeler.
- Cut the squash in half lengthwise and scoop out the seeds using a spoon.
- Cut the squash into small cubes.
Sautéing the onions and garlic
- Set the instant pot to sauté mode and add a drizzle of olive oil.
- Once the pot is hot, add the chopped onions and minced garlic.
- Sauté until the onions become translucent and the garlic becomes fragrant, around 2-3 minutes.
Cooking the soup
- Add the cubed butternut squash to the instant pot.
- Pour in the vegetable broth and coconut milk.
- Season with ground nutmeg, ground cinnamon, salt, and black pepper according to your taste preferences.
- Put the lid on the instant pot and seal it.
- Set the pot to manual mode and adjust the cooking time to 10 minutes.
- Once the cooking time is up, allow the pressure to release naturally for about 10 minutes before carefully opening the lid.
Blending the soup
- Using an immersion blender or conventional blender, carefully blend the soup until it reaches a smooth and creamy consistency.
- If using a conventional blender, blend the soup in batches, ensuring the lid is secured tightly.
Tips and Variations
Adding spices or herbs
- Feel free to experiment with additional spices or herbs to customize the flavor of your butternut squash soup. Some popular options include paprika, ginger, or thyme.
- Adjust the amounts of ground nutmeg and ground cinnamon to suit your taste preferences.
Garnishing options
- Once the soup is blended, you can garnish it with a drizzle of coconut milk, a sprinkle of ground cinnamon, or a handful of fresh herbs like parsley or cilantro.
- For added texture and flavor, consider topping the soup with toasted pumpkin seeds or croutons.
Substitute ingredients
- If you don’t have vegetable broth on hand, you can use chicken broth or water as a substitute.
- If coconut milk is not readily available or you have dietary restrictions, you can use heavy cream or almond milk instead.
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FAQs
Can I use frozen butternut squash?
- Yes, frozen butternut squash can be used in this recipe. However, take note that the texture of the soup may vary slightly, and you may need to adjust the cooking time accordingly.
Can I make this soup ahead of time?
- Yes, this soup can be made ahead of time. Simply follow the instructions until the blending step, then let the soup cool before transferring it to an airtight container. Store it in the refrigerator and when you’re ready to serve, reheat it on the stovetop or in the microwave until heated through.
How long does the soup last in the fridge?
- When stored properly in an airtight container in the refrigerator, this soup can last for up to 4-5 days.
Can I freeze the soup?
- Yes, this soup can be frozen for future use. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. To thaw, simply place the frozen soup in the refrigerator overnight and then reheat it on the stovetop or in the microwave.
Conclusion
Delicious and wholesome, this Instant Pot Butternut Squash Soup is the perfect recipe for fall and winter. With its creamy, comforting texture and warm spices, it is sure to become a favorite in your household. The simplicity and convenience of using an instant pot, as well as the option to make it ahead of time, make this soup a great choice for busy individuals or families. So, grab your ingredients and get ready to enjoy this easy and quick recipe that is both satisfying and nutritious.
