Instant Pot Butternut Squash Soup
Likes: 0
Created at: January 16, 2025
Preparation Time:
10 minutes
Cooking Time:
7 minutes
Total Time:
17 minutes
Difficulty:
Easy
Recipe Description
This creamy and comforting butternut squash soup is infused with warm spices and natural sweetness from apples and carrots. It’s a perfect one-pot dish for cozy evenings or meal prep.
Healthy Swaps
- Replace maple syrup with Monk fruit for a lower-sugar option.
- Use sweet potato instead of butternut squash for a slightly different flavor.
Nutritional Highlights
- Butternut Squash: High in vitamin A and antioxidants to support eye health and immunity.
- Carrots: Packed with beta-carotene and fiber for digestive health.
- Leeks: A natural prebiotic that supports gut health.
Ingredients
Ingredients are grouped by section, showing the amount needed for each part of the recipe. Only add the amount listed for the group you're working on.
Soup
- apple - 1 apple
- butternut squash - 1 butternut squash
- carrot - 2 carrots
- ground cinnamon - 1 teaspoon of ground cinnamon
- ground nutmeg - ½ teaspoons of ground nutmeg
- leek - 1 leek
- maple syrup - 1 tablespoon of maple syrup
- pink salt - 5 teaspoons of pink salt
- vegetable broth - 4 cups of vegetable broth
- white pepper - ¼ teaspoons of white pepper
Topping
- crushed red pepper flakes - ¼ teaspoons of crushed red pepper flakes
⌞(optional)
- fresh parsley - 2 ounces of fresh parsley
⌞(optional)
- sunflower seeds - 2 teaspoons of sunflower seeds
⌞(optional)
Adjust Servings
Currently serving: 4
Quick Adjust Servings:
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Nutrition Information
Calories:
166.2
Protein:
2.9g
Total Fat:
0.6g
Carbohydrates:
42.5g
Servings:
4
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Recipe Steps
Step 1
Clean and slice [soup](leek). Peel and chop [soup](carrot), [soup](apple), and [soup](butternut squash). Reserve the squash seeds for garnish if desired and roast until golden.
Step 2
Add the leeks, apple, carrots, butternut squash, [soup](pink salt), [soup](vegetable broth), [soup](white pepper), [soup](ground nutmeg), [soup](maple syrup), and [soup](ground cinnamon) to the Instant Pot. Stir to combine.
Step 3
Secure the lid and set the Instant Pot to HIGH pressure for 8 minutes. Once the cooking cycle is complete, perform a quick release.
Step 4
Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
Step 5
Ladle the soup into bowls and garnish with [topping](fresh parsley), reserved roasted squash seeds, [topping](crushed red pepper flakes), and [topping](sunflower seeds), if desired. Serve warm and enjoy!
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