Butternut Squash Soup
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We are in the heart of winter here in Canada, and while it has been a relatively good one, I still greatly dislike the cold.
One of the things that makes it more bearable, however, is a warm bowl of soup, and this one was just what I needed. The silky texture of the butternut squash, and the warmth of the spices was the perfect remedy for the winter chill.
This soup is also the first recipe that I documented while making it (the first actual recipe that I made was a Chicken Korma, which I will be remaking to photograph). The Little was helping me cook, and now (somewhat) kindly refers to my cooking/photography practice as “being weird”. Every time I stopped to take a photo of a step, he would ask “Mom, are you being weird again?”, and this has continued with each recipe he helps me make.
You do not need any fancy ingredients to make this soup, I had almost all of them in my pantry or fridge already.
I (carefully) peeled and cubed the butternut squash, and then diced some carrots, celery, and onions. I only had small onions, so I had to use a couple, but one medium onion would be sufficient.
At this point, I decided to take the harvest vibes even further (and add a bit of sweetness) by dicing an apple to add. Granny Smith would have been ideal, but I had a bag of Galas in my fridge, so that is what I used. You could probably use almost any variety. If you want to add more sweetness, you could add another apple, but I was happy with one.
Set the timer to High Pressure for 8 minutes (don’t forget to turn the knob to Sealing), and wait for the magic to happen.
I let the Instant Pot naturally pressure release for about 10 minutes before turning the knob to Venting. Using my immersion blender, I blended the soup until silky and smooth. If you do not have an immersion blender, you can transfer to a regular blender.
Instant Pot Butternut Squash Soup
Equipment
- Pressure Cooker
- Immersion Blender
Ingredients
- 1 Tbsp olive oil
- 1 1/2-2 lb butternut squash
- 1 cup carrots
- 1 cup celery
- 1 medium onion
- 1 medium apple
- 3 cloves garlic minced
- 2 Tbsp ginger minced
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp cumin
- 1/4 tsp ground coriander
- 4 cups vegetable broth
- salt and pepper to taste
Instructions
- Peel and cube butternut squash. Dice onions, carrots, and celery.
- Turn Instant Pot on to Saute mode, and heat olive oil
- Saute onions, carrots, and celery until the onions are translucent
- Add the garlic, ginger, and spices and saute until fragrant
- Deglaze the pot with the vegetable broth, and add the squash and apple. Stir.
- Put on the lid, make sure the sealing knob is set to Sealing, and put on High Pressure for 8 minutes
- When the timer goes off, allow to naturally pressure release for 10 minutes, and then flip the knob to Venting
- Blend with an immersion blender (or regular blender), and adjust seasoning to taste
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