instant pot butternut squash soup
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Cucurbita
Cucurbita (Latin for gourd)[3][4] is a genus of herbaceous vegetables in the gourd family, Cucurbitaceae (also known as cucurbits or cucurbi) native to the Andes and Mesoamerica. Five species are grown worldwide for their edible vegetable, variously known as squash, pumpkin, or gourd, depending on species, variety, and local parlance,[a] and for their seeds. Other kinds of gourd, also called bottle-gourds, are native to Africa and belong to the genus Lagenaria, which is in the same family and subfamily as Cucurbita, but in a different tribe. These other gourds are used as utensils or vessels, and their young fruits are eaten much like those of the Cucurbita species.
Most Cucurbita species are herbaceous vines that grow several meters in length and have tendrils, but non-vining “bush” cultivars of C. pepo and C. maxima have also been developed. The yellow or orange flowers on a Cucurbita plant are of two types: female and male. The female flowers produce the fruit and the male flowers produce pollen. Many North and Central American species are visited by specialist bee pollinators, but other insects with more general feeding habits, such as honey bees, also visit.
There is debate about the taxonomy of the genus, as the number of accepted species varies from 13 to 30. The five domesticated species are Cucurbita argyrosperma, C. ficifolia, C. maxima, C. moschata, and C. pepo. All of these can be treated as winter squash because the full-grown fruits can be stored for months; however, C. pepo includes some cultivars that are better used only as summer squash.
The fruits of the genus Cucurbita are good sources of nutrients, such as vitamin A and vitamin C, among other nutrients according to species. The fruits have many culinary uses including pumpkin pie, biscuits, bread, desserts, puddings, beverages, and soups.
INSTANT POT BUTTERNUT SQUASH SOUP
This one goes out to all of my Instant Pot fans out there!
We’ve had loads of requests ever since this magical pressure cooker hit the market for tips on how to adapt my favorite Slow Cooker Butternut Squash Soup recipe for the Instant Pot. And with good reason — why wait 4-8 hours for this cozy soup to cook when it could be ready from start to finish in about 30 minutes instead?!
Like I said…magic. ✨✨✨
Seriously, this continues to be one of my all-time favorite soup recipes, and thousands of readers have made it over the years and agreed as well. So grab your pressure cookers and let’s make a batch…in an “instant”!
This butternut squash soup recipe actually hails from my mom, who first made it for our family when everyone was back home in Wichita a few Thanksgivings ago. It’s loaded up with lots of fall favorites — hearty butternut squash, tart Granny smith apples, a (surprise!) carrot, and some extra garlic and sage for seasonings. It’s also made extra creamy with coconut milk, although you’re welcome to sub in heavy cream or any other kind of milk that you prefer.
To make the soup in the Instant Pot (<– this is the model I own), just pop the beginning ingredients in there together and cook on high pressure for 8 minutes. Then, there’s no need to wait for the natural release. Just (very carefully) turn the valve to “venting” for a quick release. Then remove the sage, add in the coconut milk, puree with a blender (or immersion blender) until smooth and creamy, taste, season...
…and if you feel like adding an extra touch, drizzle some extra coconut milk on top and sprinkle with some fresh herbs or pumpkin seeds or a sprinkle of seasoning (smoked paprika, cinnamon, cayenne, you pick).
And within about 30 minutes, this gorgeous meal will be yours to enjoy. It’s so warm and hearty and comforting, it’s full of ingredients you can feel great about, and it is just SO amazingly good. Every time.
Enjoy, everyone!
INGREDIENTS
- 2 cups vegetable stock
- 4 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 Granny Smith apple, cored and diced
- 1 medium (uncooked) butternut squash*, peeled, seeded and diced
- 1 sprig fresh sage
- 1 white onion, diced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly-ground black pepper, or more to taste
- 1/8 teaspoon cayenne, or more to taste
- pinch of ground cinnamon and nutmeg
- 1/2 cup canned (unsweetened) coconut milk
- optional garnishes: extra coconut milk and a sprinkle of smoked paprika (or cayenne pepper)
INSTRUCTIONS
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to “Sealing”.
- Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
- Remove and discard the sage. Stir in the coconut milk.
- Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
- Serve warm, with optional garnishes if desired.
INSTANT POT BUTTERNUT SQUASH SOUP
INGREDIENTS:
-
- 4 slices bacon, diced
- 1/2 medium sweet onion, diced
- 3 cloves garlic, minced
- 4 sage leaves, minced
- 3 sprigs fresh thyme
- 1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed
- 3 large carrots, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1 Granny Smith apple, cored and chopped
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh chives
DIRECTIONS:
-
- Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
- Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
- Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
- Serve immediately, sprinkled with bacon and chives.
HOW TO STORE AND REHEAT BUTTERNUT SQUASH SOUP
You can store butternut soup in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let the soup cool before storing and freeze/refrigerate in a sealed airtight container. If you wish to add cream or half and half to this soup, wait and add it after freezing and thawing, since it will not freeze well if cream is added.
Individual servings of soup are easy to reheat in the microwave. You can also reheat this soup in a pot, covered, on the stove over medium-low heat.
If you want to make this soup ahead for Thanksgiving or entertaining, you can reheat it in your Instant Pot using the sauté setting. Once the soup is hot, press cancel to turn off sauté and then press the keep warm button to turn on the keep warm function.
What to Serve with Butternut Squash Soup
Serve the soup with a dollop of plain yogurt and a sprinkle of chives on top.
It makes a nice light meal on its own, or you can pair it with garlic bread, grilled cheese, or panini for a heartier meal.
How to Freeze Butternut Squash Soup
This soup will keep in the fridge for about a week and can be reheated in the microwave or over low heat on the stovetop.
To freeze, transfer to freezer containers or bags, then freeze for up to three months. Thaw overnight in the fridge if you have time, or warm the frozen soup over low heat on the stovetop until steaming.
What does butternut squash soup taste like?
Instant Pot Butternut Squash Soup is slightly sweet and savory at the same time. The texture is thicker than brothy soup, but the flavor is squash-intense and so delicious!
If you like sweet potatoes, then I know you’ll love this butternut squash soup.
Is butternut squash soup healthy?
Butternut squash soup is a healthy soup option because of butternut squash itself. Here’s why it shines:
- Packed with vitamins A, C, E and B
- High in fiber
- High in calcium
- 82 calories/1 cup (cubed)
What is the best way to reheat the soup?
Leftovers can be stored in an airtight container in the refrigerator for up to 6 days. Alternatively, you could freeze it for up to 3 months. To reheat, thaw the soup completely in the refrigerator (if frozen), then transfer to a saucepan and place over medium heat. Stir occasionally until soup is heated through. Do not bring the soup to boil or it will lose its silky texture!
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