Thursday, March 28, 2024
HomeHealthy EatingButternut Squash Soup (Instant Pot or Stovetop)

Butternut Squash Soup (Instant Pot or Stovetop)


Free: 5 Tips for Fast Healthy Dinners

Get it now

This post may contain affiliate links to help keep this content free. (full disclosure)

Butternut Squash Soup with Coconut Milk The perfect silky, soothing, veggie-packed way to serve this classic winter vegetable!this Creamy Pumpkin Soup Recipe Use basic grocery store ingredients — and, like pumpkin soup, winter squash adds a naturally rich and slightly sweet texture to every bite. You can make this soup in the Instant Pot, which is my preferred method, but I also include stovetop instructions.

Why You’ll Love This Easy Butternut Squash Soup Recipe

  • Cozy Pumpkin Flavor with Vanilla
  • Smooth, thick and creamy texture
  • Basic, common ingredients
  • Complete in a total of 20 minutes in just a few simple steps
  • Easy to store, freeze or meal prep
  • Make butternut squash soup in the Instant Pot, or use stovetop instructions instead
Pumpkin soup recipe with half a pumpkin in the background​​​.

Ingredients and Substitutes

This section explains how to choose the best ingredients for butternut squash soup, what each ingredient does in the recipe, and substitution options.For measurements, see Recipe card below.

  • Butternut Squash – Look for a medium-sized pumpkin (about 3 pounds). Peel and cube (see instructions for cutting butternut squash below). You should end up with about 4 cups of butternut squash chunks.
  • root vegetables – Celery, carrots and yellow onions. Dice them so they are easier to puree. Carrots and celery are optional but add flavor so I like to add them.
  • garlic – Slice it with fresh garlic cloves, or use canned garlic For convenience.
  • chicken soup – I use store bought low sodium chicken stock.You can also use chicken stock or Homemade Bone Broth Add nutrition and flavor with chicken bones. For a vegetarian option (or a vegan option if you swap out the butter too), just use vegetable stock.
  • butter – I choose grass-fed butter, but any unsalted butter you like will do. To reduce your dairy intake, you can also use coconut oil or olive oil instead.
  • fresh herbs – Thyme, rosemary and sage. I tied them in bundles with twine and tossed them; that way, the flavor was infused into the butternut squash soup and the result was still silky smooth. You can also chop them up instead of removing them if you want.
  • sea ​​salt & Black pepper
  • coconut milk -Many butternut squash soup recipes are made with coconut milk for a smooth, dairy-free texture. Be sure to use canned full-fat coconut milk, not the watery coconut milk drinks that come in cartons. Alternatively, you can substitute heavy cream or coconut cream.
Butternut squash soup ingredients in a bowl.

How to Cut Butternut Squash

  1. Halved. Cut off the top of the butternut squash, then cut in half crosswise.
  2. peel. Use a paring knife or peeler to peel the skin off the two pumpkin halves.
  3. scoop. Scoop out the seeds with a spoon. (You can discard them, or toast them in the oven to enjoy on their own.)
  4. dice. Cut butternut squash into 1-inch cubes.
Visual showing how to cut a butternut squash.

How to Make Pumpkin Soup in the Instant Pot

This section describes how to make Instant Pot Butternut Squash Soup, with step-by-step photos and details about the technique to help you visualize it.For complete instructions, including quantities and temperatures, see Recipe card below.

  1. pressure cooker. Add squash, celery and carrots (if using), onion, garlic, broth, butter, herbs, salt and pepper to the Instant Pot. Place the lid on the pot, set to the airtight position, and pressure cook until the squash is fork tender. Manually release pressure and allow contents to cool for 5 minutes.
Variation: Sauté the vegetables first.

Variation: Sauté the vegetables first.

For extra flavor, you can start by sauteing onions, garlic, carrots, and celery in butter using the Instant Pot’s sauté function. Then, add the other ingredients and continue pressure cooking.

Soup in the Instant Pot.
Ingredients cooked in the Instant Pot.

  1. mix. Pour all Instant Pot contents into a high-powered blender. Add coconut milk. Blend until smooth.
  2. Finish. If needed, adjust salt and pepper to taste. Scoop into bowls and drizzle with extra coconut milk if desired.
Puree instant butternut squash soup in a blender.
A bowl of butternut squash soup with a drizzle of coconut milk.

How to Make Butternut Squash Soup on the Stove

I love making this instant butternut squash soup because it’s quick, but you can also make it on the stovetop:

  1. fry vegetables. Heat butter (or olive oil) in a large Dutch oven or pot. Add onion, celery and carrots (if using) and garlic and sauté until onion is soft.
  2. Add other ingredients. Add squash, broth, herbs, salt and pepper.
  3. simmer. Bring to a boil, then simmer for 20-30 minutes, until the squash is tender.
  4. purée. Transfer butternut squash soup to blender and add coconut milk and puree.
Tips for the Best Butternut Squash Soup Recipe

Tips for the Best Butternut Squash Soup Recipe

Use these tips when making this easy butternut squash soup recipe!

  • Save time with pre-chopped veggies and squash. Since we’re making soup, no one will know the difference!
  • Don’t have a big mixer?use Immersion Blender instead. Transfer contents to a separate pot and mix.
  • Only a small blender? Work in batches. Divide the coconut milk evenly in batches.
  • To be on the safe side, let the steam out while stirring. Otherwise, excess steam pressure will develop in the blender jar. Hold the blender’s vent lid with a kitchen towel.

What to add to butternut squash soup?

This creamy pumpkin soup is already delicious, but there are plenty of ways to give it a whirl. Try these variations:

  • add apple – Add a peeled or unpeeled apple and other stock ingredients to the pot. A tart apple, like Granny Smith, will balance out the natural sweetness of the squash.
  • make it dairy free – This coconut milk squash soup is almost dairy free. Simply swap the butter for coconut oil or olive oil to go completely dairy-free.
  • use other vegetables – For lower carb options, add Roasted Cauliflower Substitute for some butternut squash after cooking. Beat as usual.
  • add more spices – Substitute fresh herbs for curry powder, chili powder, cumin, cinnamon or nutmeg. Start with 1/2 teaspoon and add more to your liking.
  • Add decorations – Fill your bowl with pumpkin seeds, fried sage leaves, shredded Parmesan or crumbled soup Oven Bacon.

Storage Instructions

  • Shop: Store leftovers in a glass container in the refrigerator for 4-5 days.
  • Meal preparation: Cube vegetables ahead of time and refrigerate before cooking. Alternatively, make the whole soup ahead of time and store it.
  • Reheat: Heat on the stove or in the microwave on low power.

Can you freeze butternut squash soup?

Yes, you can freeze butternut squash soup recipe for 6 months or more! Allow the soup to cool, then pour into a quart-sized ziplock bag. Put in refrigerator until set.

When ready to use, you can heat the frozen stock in a pot low Heat, stirring occasionally. Another option is to thaw overnight in the refrigerator first, which reduces the chance of splitting. However, as long as you use a low fire, you should be fine.

If your soup does break when reheated, you can puree it again in the blender or food processor to remix it.

Creamy pumpkin soup drizzled with coconut milk and vanilla garnish in a dark bowl.

What to Serve with Butternut Squash Soup

This creamy pumpkin soup recipe has so many delicious options! Try these ideas:

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

Instant Pot:

  1. Combine butternut squash, celery, carrots, onion, garlic, chicken stock, butter, salt and pepper instant pot. Tie the fresh herbs with twine and place on top.

    (Alternatively, for extra flavor, you can use the Instant Pot’s sauté function to sauté the onions, garlic, carrots, and celery in butter first. Then, add the broth, squash, salt, pepper, and herbs, and move on to the next step.)

  2. Place the lid on the Instant Pot and set to the sealing position. Press the manual button and select high pressure.Cook 8 minutes. When the time is up, manually release the pressure by turning the knob to the vent position. (Be careful of hot steam that can come out.)

  3. Remove and discard a bundle of fresh herbs.Let the ingredients cool in the Instant Pot 5 minutes.

  4. Scoop the Instant Pot stuff into a large high power mixer. Add coconut milk. (If your blender is too small, you can work in batches and add the cream in proportions based on the batches you divided the other ingredients into.) Blend for 30-60 seconds, until smooth.

Top 100:

  1. Melt the butter in a large Dutch oven over medium heat. Add onion, garlic, celery and carrots.fried about 5 minutesuntil the vegetables are soft.

  2. Add butternut squash, chicken stock, salt and pepper. Tie the fresh herbs with twine and place on top.

  3. Bring the butternut squash soup to a boil, then simmer for 20-30 minutes, until the squash is tender.

  4. Scoop the soup into a large high power mixer. Add coconut milk. (If your blender is too small, you can work in batches and add the cream in proportions based on the batches you divided the other ingredients into.) Blend for 30-60 seconds, until smooth.

recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 259

fat 9 grams

protein 4.8 grams

total carbohydrates 46.5 grams

net carbs 38.2 grams

fiber 8.3 grams

sugar 9.7 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes to social media or websites. We want you to share the link with the photo. 🙂

Butternut Squash Soup recipe pin.





Source link

RELATED ARTICLES

Most Popular

Recent Comments