Description
This creamy and comforting Instant Pot Butternut Squash Soup is a perfect fall or winter meal that’s easy to prepare, full of flavor, and dairy-free. Featuring sautéed onions and garlic, fragrant nutmeg, and a smooth blend of butternut squash with cashew cream or coconut milk, this recipe offers a velvety texture and rich taste without any fuss. Ideal for a quick weeknight dinner or a cozy lunch, it can be easily adjusted to be oil-free or nut-free and keeps well for meals throughout the week.
Ingredients
Scale
Base Ingredients
- 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
Cream Options
- 1 cup cashew cream OR 1 cup full fat coconut milk
Instructions
- Sauté Aromatics: Push the “saute” button on the Instant Pot and add the olive oil or water, then the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Then turn the Instant Pot off temporarily to prepare for the next step.
- Add Main Ingredients: Add the peeled and cubed butternut squash, freshly grated nutmeg, and pour in enough vegetable broth (2-3 cups) to nearly cover the squash. Use a spatula to stir and scrape any bits off the bottom to prevent the “burn” message.
- Pressure Cook: Secure the lid on the Instant Pot and seal the valve. Press the “manual” or “pressure cook” button and set the cooking time to 10 minutes on high pressure. Allow the Instant Pot to cook and then carefully perform a quick pressure release once the cooking cycle ends.
- Blend Soup: Using an immersion blender or transferring the soup to a regular blender in batches, blend until the mixture is very smooth and creamy. Taste and adjust seasoning with salt as needed.
- Add Cream: Stir in 1 cup of cashew cream or full fat coconut milk for richness and extra creaminess. Both options work well, though cashew cream is preferable if you want to avoid the coconut flavor.
- Serve Warm: Ladle the soup into bowls and serve warm. Optionally, drizzle additional cashew cream or coconut milk on top for garnish. Enjoy as is or with grilled cheese, crusty bread, or a fresh salad.
- Alternative Stovetop Method: If you don’t have an Instant Pot, sauté onion and garlic in olive oil over medium heat in a large pot for 2-3 minutes. Add the vegetable broth, squash, and nutmeg; bring to a boil. Reduce heat and simmer for 20-30 minutes until the squash is fork-tender. Blend until smooth and stir in cashew cream or coconut milk before serving.
Notes
- The soup will keep in the refrigerator for 4-5 days and freezes well for longer storage.
- Oil-free option: omit the olive oil and use water for sautéing the onions and garlic.
- Nut-free option: use full-fat coconut milk instead of cashew cream.
- Serving suggestions include pairing with a grilled cheese sandwich made with stretchy mozzarella or serving alongside crusty bread and salads like Festive Kale Salad or Caesar Salad.
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 180
- Sugar: 5g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
