Instant Pot Spiced Butternut Squash Soup
Cozy, comforting and healthy this Instant Pot Spiced Butternut Squash Soup is perfect for fall and ready in 30 minutes. Discover the best recipe for butternut squash soup in the Instant Pot.
Equipment
- Instant Pot or Pressure Cooker
- Immersion Blender
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic, minced
- 1 1 inch slice fresh ginger
- 1 star anise
- 1 cinnamon stick
- 1 2 lb butternut squash, peeled and cubes about 7 cups cubed
- 1 celery stalk chopped
- 2 large carrots peeled and sliced
- 1 medium granny smith apple
- 3 cups vegetable or chicken stock
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/3 cup cream or coconut milk optional
Instructions
- Heat olive oil in the Instant pot on ‘Saute’ setting. Add onion and cook for 3-4 minutes or until translucent. Add the garlic, ginger, cinnamon stick and star anise and saute for 1 minute or until fragrant.
- Add butternut squash, celery, carrots, apple, stock, salt and pepper.
- Seal the lid, select 'Manual' setting and High Pressure, then set cook time for 10 minutes. Once the soup is done cooking perform a quick release per manufacturer's instructions, remove star anise and cinnamon stick.
- Use an immersion blender to puree the soup until smooth. (Or you can puree the soup in a traditional blender in 2-3 batches, taking care when working with the hot liquid.) Stir in freshly grated nutmeg and cream or coconut milk if using.
- Divide into 4-6 bowls and garnish as desired.
Notes
1.This recipe makes 4 entree portions or 6 appetizer portions.
2.Garnish with pumpkin seeds and pomegranate seeds (as I did). Crackers, croutons, a drizzle of chili oil, parmesan cheese or parmesan crisps are also great garnishes.
Tried this recipe?Let us know how it was!