Name: Instant Pot Roasted Butternut Squash Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 4 cups low-sodium vegetable broth (plus more if needed); 1/4 cup peanut butter (optional); 1 cup heavy cream; 6 cups diced butternut squash (roasted or raw); 1/2 teaspoon sea salt (plus more to taste); 2 tablespoons brown sugar; 1/4 teaspoon ground nutmeg; 1/3 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; Freshly ground black pepper; Chopped fresh cilantro; Pepita seeds; Drizzle of cream (for garnish)

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There’s something incredibly comforting about a warm bowl of Instant Pot Roasted Butternut Squash Soup. As the leaves turn and the weather cools, I find myself yearning for the rich, velvety texture of this soup, perfect for those crisp fall evenings. I remember the first time I made it; the sweet, earthy aroma of roasted butternut squash filled my kitchen, wrapping me in a warm embrace. It transformed an ordinary night into a cozy gathering, as I served it with a sprinkle of cilantro and pepitas, instantly elevating the experience. This soup isn’t just about nutrition; it’s about nostalgia, comfort, and a touch of creativity. Whether it’s a simple weeknight dinner or a festive Thanksgiving feast, this dish brings joy and warmth to the table.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
20 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
5 g

Diet:
Gluten-Free, Low FODMAP

Fat:
18 g

Tools Used:
Mixing Bowl, Baking Sheet, Chef’s Knife, Blender, Cutting Board

What Sets This Instant Pot Roasted Butternut Squash Soup Apart

It’s Incredibly Easy to Make

There’s nothing quite like using the Instant Pot to whip up a delicious meal in a fraction of the time. The Instant Pot Roasted Butternut Squash Soup allows you to enjoy the rich flavors of roasted squash without spending hours in the kitchen. You’ll find that it’s a straightforward process with just a few steps, making it perfect for both novice and seasoned cooks alike.

Nutritious and Satisfying

Butternut squash is packed with vitamins, fiber, and antioxidants. By including it in your diet through this soup, you’re not just indulging in a comforting dish, but you’re also nourishing your body. The added cream makes it rich and satisfying without compromising on health.

Versatile for Any Occasion

This recipe shines on numerous occasions—from casual weeknight dinners to festive gatherings. The Instant Pot Roasted Butternut Squash Soup is delightful as a starter or even as a main dish paired with crusty bread. It’s also an excellent option for Thanksgiving, offering a hearty alternative to traditional dishes.

Customizable to Your Taste

What I love about this soup is its versatility. You can easily adjust spices and ingredients to suit your preference. Want it spicier? Add a pinch of cayenne. Prefer a creamier texture? Blend in a bit more heavy cream. The possibilities are endless, allowing you to make it your own.

Perfect for Meal Prep

This soup stores beautifully in the refrigerator or freezer, making it an excellent choice for meal prepping. I often make a large batch and divide it into portions for the week ahead. Just reheat and enjoy a warm, nutritious meal any time.

It’s a Family Favorite

My family can’t get enough of this soup. Even my kids, who are usually picky eaters, come back for seconds. It’s heartwarming to see everyone gather around the table, enjoying a dish that brings us all together while contributing to our health.

What You Need for Instant Pot Roasted Butternut Squash Soup

The ingredients for Instant Pot Roasted Butternut Squash Soup are carefully chosen to create a harmonious blend of flavors and textures. Each component plays a role in building the soup’s rich, comforting profile. The star of the show, of course, is the butternut squash, which offers natural sweetness and creaminess. Coupled with aromatic onion and garlic, this soup is a culinary delight that not only warms your heart but also provides a healthy dose of nutrients.

2 tablespoons olive oil: Essential for sautéing the vegetables, it adds a rich flavor base.
1 yellow onion, diced: A classic aromatic that builds the soup’s flavor.
4 cloves garlic, minced: Adds depth and a wonderful fragrance.
1 tablespoon fresh ginger, minced: Brings a warming spice and freshness.
4 cups low-sodium vegetable broth: The soup’s liquid base, providing moisture and flavor.
1/4 cup peanut butter (optional): Adds creaminess and nutty flavor.
1 cup heavy cream: Contributes to the soup’s rich texture.
6 cups diced butternut squash (roasted or raw): The main ingredient that makes this soup unique.
1/2 teaspoon sea salt (plus more to taste): Enhances all the flavors.
2 tablespoons brown sugar: Balances the flavors with a touch of sweetness.
1/4 teaspoon ground nutmeg: A warm spice that complements the squash beautifully.
1/3 teaspoon ground cinnamon: Adds a cozy, aromatic depth.
1/8 teaspoon ground cloves: A hint of spice that rounds out the flavor.
Freshly ground black pepper: For seasoning and a slight kick.
Chopped fresh cilantro: For garnishing and fresh flavor.
Pepita seeds: A crunchy topping that adds texture.
Drizzle of cream: For serving, making the soup look and taste indulgent.

Step by Step Guide for Instant Pot Roasted Butternut Squash Soup

Making Instant Pot Roasted Butternut Squash Soup is a delightful experience. The process is straightforward, and the aroma alone is enough to get anyone excited. You’ll first want to prepare the butternut squash, and the rest will come together seamlessly in the Instant Pot. Just follow these steps, and you’ll have a delicious soup ready in no time!

For more flavor, mix the cubed butternut squash with 2 tablespoons of olive oil, ensuring each piece is coated. This step is crucial for achieving that rich, roasted flavor. Spread the squash on a baking sheet and roast in a preheated oven at 400 degrees F for 30 minutes, until it’s tender and caramelized.
While the squash is roasting, select the SAUTE function on your Instant Pot and set it to HIGH. Wait for the display to read HOT, which may take a couple of minutes. Once it’s ready, add the olive oil and let it shimmer, indicating it’s hot enough for cooking.
Add the diced onion to the pot and sauté for about 2 minutes until it becomes translucent and fragrant. This will form the base flavor of your soup.
Next, add the garlic and ginger, cooking for an additional 30 seconds. Stir frequently to prevent burning, and enjoy the wafting aromas!
Once the onions, garlic, and ginger are fragrant, add the roasted butternut squash (or raw if you prefer) along with the remaining ingredients: vegetable broth, heavy cream, peanut butter (if using), sea salt, brown sugar, nutmeg, cinnamon, cloves, and a pinch of black pepper. Stir everything to combine.
Close and lock the lid of the Instant Pot, ensuring the valve is pointed to Sealed. Manually set the timer for 10 minutes. This will allow the flavors to meld beautifully under pressure.
Once the cooking time is complete, do a natural pressure release for 15 minutes. This means you simply let the pot sit undisturbed for that time before moving the valve to Venting to release any remaining steam.
Once the pressure has released, carefully open the lid and check the consistency of the soup. If it’s too thick for your liking, feel free to add more warm cream or broth to thin it out.
For a smooth soup, use a masher or an immersion blender to blend the soup until it reaches your desired consistency. You may keep it slightly chunky for added texture if that’s your preference.
Finally, serve your Instant Pot Roasted Butternut Squash Soup garnished with a drizzle of cream, a sprinkle of chopped cilantro, and a handful of pepita seeds for crunch. This finishing touch elevates the dish, making it visually appealing and extra delicious!

Things Worth Knowing

Choose Fresh Ingredients: Always opt for fresh butternut squash for the best flavor and texture.
Adjust Seasoning: Tasting as you go is key. You can adjust spices and salt to suit your palate.
Consistency Preference: Decide whether you prefer your soup smooth or with some texture, and adjust your blending technique accordingly.
Storage Tips: Allow the soup to cool completely before transferring it to an airtight container for storage.

Making Adjustments

Cooking is an art, and sometimes you might want to make adjustments to suit your taste. Here are some helpful tips for customizing your Instant Pot Roasted Butternut Squash Soup.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to five days. Make sure it cools before sealing.
Freezing: This soup freezes well! Allow it to cool completely, then place it in freezer-safe containers for up to three months.
Pairing: This soup pairs beautifully with crusty bread or a simple side salad for a complete meal.
Spice Variations: Feel free to add spices like cumin or cayenne pepper for an extra kick!
Garnish Ideas: Consider garnishing with a swirl of yogurt or a sprinkle of smoked paprika for a twist.

Best Served With

The Instant Pot Roasted Butternut Squash Soup is a versatile dish that can be enjoyed in many settings. Here are some suggestions for serving:

Pair with Crusty Bread: A warm, crusty baguette or sourdough pairs perfectly with the creamy soup.
Accompany with a Salad: A fresh green salad with a tangy vinaigrette complements the richness of the soup.
Serve as a Starter: This soup makes an excellent starter for dinner parties or holiday meals.
Use as a Base: Enjoy it on its own or use it as a base for additional toppings like roasted vegetables.
Perfect for Fall Gatherings: Its warm, inviting flavors make it ideal for Thanksgiving or autumn celebrations.
Store for Meal Prep: Prepare in advance and reheat for a quick, nutritious lunch or dinner during busy weeks.

FAQ

Yes, you can use frozen butternut squash for this recipe! Just make sure to adjust the cooking time as needed. You might want to add a few extra minutes to ensure it cooks through. Frozen squash is convenient and can save you some prep time while still delivering a delicious soup.

Absolutely! To make the Instant Pot Roasted Butternut Squash Soup vegan, simply omit the heavy cream and substitute it with coconut milk or a plant-based cream alternative. You can also skip the peanut butter if you prefer. The soup will still be creamy and flavorful!

If you find the soup too thick, you can easily adjust the consistency by adding more warm vegetable broth or cream as you blend it. Start with a small amount and continue adding until you reach your desired thickness. For a thicker soup, simply blend less or add less liquid.

For toppings, consider using roasted pumpkin seeds, a swirl of cream, or chopped fresh cilantro to enhance the flavor and presentation of your Instant Pot Roasted Butternut Squash Soup. You can also sprinkle some croutons for an added crunch!

Conclusion

The Instant Pot Roasted Butternut Squash Soup is a wonderful blend of flavors that brings warmth and comfort to your kitchen. Its versatility makes it perfect for any occasion or season. I encourage you to give this recipe a try; it’s not just soup—it’s an experience. So gather your ingredients and enjoy a cozy bowl of goodness tonight!