Butternut Squash Soup
This velvety blend of butternut squash, apple, and spices warms you up and delights your taste buds with rich flavors, making it a perfect comfort dish for autumn evenings.
Ingredients
Main Ingredients
- 1 tbsp Olive Oil
- ¼ large Yellow Onion (diced)
- ½ large Granny Smith Apple (peeled, cored, and diced) Feel free to swap out for a different variety.
- 1 tbsp Cloves Garlic (minced)
- 2 cups Vegetable Broth
- 1 large Butternut Squash (3 lb) Choose a ripe squash.
- ½ tsp Nutmeg
- ½ tsp Paprika
- ½ tsp Salt
- ¼ tsp Black Pepper
Instructions
Preparation
- Start by halving the butternut squash and removing the seeds.
- Place each half on a trivet in the Instant Pot, adding 1 cup of water.
- Close the lid and seal the pressure valve, then cook on high pressure for 10 minutes.
- Allow for a natural release of pressure for another 10 minutes.
- Carefully remove the squash and peel off the skin. Dice the flesh and set aside.
Cooking
- Set your Instant Pot to sauté mode and add the olive oil. Once heated, toss in the cubed apples and sauté for about 5 minutes.
- Add the diced onions next, cooking for an additional 4 minutes, followed by the garlic for 1 minute.
- Pour in the vegetable broth along with the nutmeg, paprika, salt, and black pepper.
- Close the lid, seal the pressure valve, and cook on high pressure for another 10 minutes.
- Perform a manual release of pressure.
- Transfer the soup to a food processor and blend until smooth and creamy.
- Serve warm, garnished with cracked pepper and a drizzle of coconut milk if desired.
Notes
Store leftovers in an airtight container for up to 4 days; freeze for up to 3 months. Reheat gently on the stove or microwave, adding liquid as necessary. Sautéing vegetables helps develop flavor.