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Making soup in the Instant Pot is a game-changer for any home cook, and one of the most delightful and comforting soups you can create is the Instant Pot Butternut Squash Soup. This recipe is a staple for fall and winter, offering a warm, creamy, and incredibly flavorful dish that can be ready in under 30 minutes.
Butternut squash, with its sweet and nutty flavor, is the perfect base for this soup. When combined with the Instant Pot's pressure cooking capability, the result is a velvety smooth and richly flavored soup that is both healthy and satisfying. Here’s a comprehensive guide on how to make this delicious soup, along with various tips, variations, and serving suggestions.
Roasting the butternut squash in an air fryer or oven before adding it to the Instant Pot can also add a deeper, caramelized flavor to your soup.
Butternut Squash
The heart of this soup is, of course, the butternut squash. You can use either fresh or pre-peeled and chopped butternut squash. If you're using fresh squash, here’s a tip to make peeling easier: microwave the squash for 3 minutes to soften the skin, then peel and chop it into cubes. Pre-chopped squash is readily available at many grocery stores, including Costco, which can save you a significant amount of time.Aromatics
Onions and garlic are essential aromatics in this recipe. Chop one small sweet onion and mince 3 cloves of garlic. You can also add other aromatics like celery and carrots for added depth of flavor. For instance, sautéing celery and carrots along with the onion and garlic can enhance the overall sweetness and savory flavor of the soup.Spices and Herbs
- Nutmeg and Cinnamon: These warm spices are classic additions to butternut squash soup, providing a cozy and comforting flavor.
- Thai Red Curry Paste: For a spicy and Thai-inspired version, add a couple of tablespoons of Thai red curry paste. This will give your soup a warm and spicy flavor.
- Thyme and Sage: Fresh thyme and sage add a herbal and aromatic flavor that complements the sweetness of the squash.
- Cayenne Pepper: If you like a bit of heat, add a pinch of cayenne pepper to give your soup an extra kick.
Broth
You can use either vegetable broth or chicken stock as the base of your soup. Vegetable broth is a great option for a vegetarian or vegan version, while chicken stock can add a richer flavor.Creaminess
- Coconut Milk: This is a dairy-free and vegan-friendly option that works beautifully in butternut squash soup. You can stir in full-fat coconut milk towards the end of the recipe to add creaminess.
- Heavy Cream or Butter: For a richer and more indulgent version, you can add heavy cream or butter. This is especially good if you're looking for a non-vegan option.
Seasonings
Salt and pepper are essential for seasoning, but you can also add other seasonings like soy sauce for an added depth of flavor.Step 1: Sautéing the Aromatics
Start by using the Instant Pot's sauté function. Add 1-2 tablespoons of olive oil or water (for an oil-free version) to the pot. Once the oil is hot, add the chopped onion and sauté until it begins to soften, about 2-3 minutes. Then add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.Step 2: Adding Ingredients
After sautéing the aromatics, add the cubed butternut squash, spices, herbs, and broth to the Instant Pot. Make sure the squash is covered with the broth. If you're using additional vegetables like carrots or celery, add them at this stage as well.Step 3: Pressure Cooking
Close the lid of the Instant Pot and ensure the steam release valve is in the 'Sealing' position. Set the pressure cook time to 10-12 minutes at high pressure, depending on the recipe variation you're following. For example, if you're adding a carrot and celery, you might need a slightly longer cooking time.Step 4: Quick Release and Opening
After the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Open the lid carefully, avoiding any remaining steam.Step 5: Blending the Soup
Use an immersion blender or transfer the soup in batches to a traditional blender to puree until smooth. This step is crucial for achieving that velvety texture.Step 6: Adding Creaminess
Once the soup is blended, stir in your chosen creaminess agent – whether it's coconut milk, heavy cream, or butter. This will give your soup the desired creamy texture.Peeling and Preparing Butternut Squash
As mentioned earlier, microwaving the squash for 3 minutes can make peeling much easier. Alternatively, you can use pre-peeled and chopped butternut squash for convenience.Enhancing Flavor
To enhance the flavor, you can sauté the onion, garlic, and ginger before adding other ingredients. This creates a sweet and savory base for your soup.Roasting the butternut squash in an air fryer or oven before adding it to the Instant Pot can also add a deeper, caramelized flavor to your soup.
Substitutions and Omissions
- Broth: You can use chicken stock instead of vegetable broth for a richer flavor.
- Herbs: Add fresh thyme and bay leaves for additional herbal flavors.
- Creaminess: Omit coconut milk or use peanut butter as a substitute for creaminess.
- Spices: For a spicy version, add more cayenne pepper or use hot sauce to taste.
Refrigeration and Freezing
Store leftovers in an airtight container in the refrigerator for up to 6 days or freeze for up to 3 months. When reheating, thaw the soup completely (if frozen), then heat it over medium heat, stirring occasionally, without bringing it to a boil to maintain its silky texture.Garnishes and Accompaniments
- Salad and Crusty Bread: Pair the soup with a salad and crusty bread for a satisfying meal.
- Grilled Cheese: A grilled cheese sandwich with Stretchy Vegan Mozzarella makes a perfect accompaniment.
- Peanut Tempeh or Spring Rolls: For a Thai-inspired version, pair the soup with peanut tempeh or spring rolls.