Instant Pot Butternut Squash Soup Recipes
INSTANT POT® BUTTERNUT SQUASH SOUP
Classic, genuine ingredients for velvety squash soup made quickly in an electric pressure cooker.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.1 g, Cholesterol 2.7 mg, Fat 5 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 5.6 g
INSTANT POT CURRY GINGER SQUASH SOUP
Make and share this Instant Pot Curry Ginger Squash Soup recipe from Food.com.
Provided by sheepdoc
Categories Low Protein
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute in Instant Pot on Hot - coconut oil, onion, ginger, garlic until onion is soft. Cancel
- Add all other ingredients to Instant Pot. Set on Manual, 10 minutes, high pressure. Instant release.
- Blend with immersion blender.
Nutrition Facts : Calories 87.5, Fat 4.2, SaturatedFat 3.2, Sodium 429.3, Carbohydrate 11.2, Fiber 2.1, Sugar 2.5, Protein 2.9
INSTANT POT® BUTTERNUT SQUASH SOUP WITH COCONUT MILK
An easy and yummy butternut squash soup adapted for the Instant Pot®. Apple and carrot add extra flavor. Garnish with extra coconut milk and a sprinkle of smoked paprika or cayenne pepper.
Provided by KIMLUCE
Categories Butternut Squash Soup
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Combine butternut squash, carrot, apple, onion, garlic, salt, pepper, cayenne, cinnamon, and nutmeg in a multi-functional pressure cooker (such as Instant Pot®). Add vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in coconut milk.
- Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 40.1 g, Fat 4.6 g, Fiber 7.2 g, Protein 3.9 g, SaturatedFat 3.7 g, Sodium 369.8 mg, Sugar 10.6 g
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BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES
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INSTANT POT BUTTERNUT SQUASH SOUP - TESTED BY AMY + JACKY
From pressurecookrecipes.com
5/5 (45)Total Time 1 hrCategory Dinner, Lunch, SoupPublished 2019-10-21
- Prepare Butternut Squash: If roasting butternut squash in oven (highly recommended), choose option 1. For a quick & easy butternut squash soup, choose option 2. (See Photos)Option 1: Cut butternut squash in half, then slice off the stem and bottom. Place the flat end on the chopping board, then cut butternut squash in half again (now we have 4 pieces of butternut squash). Remove the squash seeds with a spoon (can save for later if you want to roast them in the oven).Option 2: Peel butternut squash, then slice into 4 quarters. Remove squash seeds with a spoon (can save for later if you want to roast them in the oven). Cut the butternut squash into ¾ inch cubes.
- Optional Flavor Boosting - Roast Butternut Squash: Preheat oven to 400°F. Place prepared butternut squash (see option 1 above) on a baking sheet lined with parchment paper. Apply 1.5 - 2 tbsp olive oil all over the butternut squash. *Pro Tip: You can also apply olive oil on the carrots and roast them to deepen the flavors. Place baking sheet on top rack, then roast butternut squash for 45 - 60 mins. *Pro Tip: Remove & set aside the roasted carrots after 20 - 25 mins. Let the roasted butternut squash cool a bit. The skin should peel right off. Cut the roasted butternut squash into large chunks, then set aside.
- Brown Butter & Saute Veggies: Heat up Instant Pot using "Sauté More" function. Wait until it says HOT (roughly 8 mins). Add 2 tbsp (28g) unsalted butter in Instant Pot. Melt and brown butter lightly to add some nutty flavor to the soup (roughly 1 - 1.5 min). Add sliced onion, then saute for 1 min. Add in roughly chopped celery, then saute for another 3 mins.
INSTANT POT BUTTERNUT SQUASH SOUP RECIPE | MYRECIPES
From myrecipes.com
- Turn Instant Pot to the “Sauté” setting. Add chorizo; cook, stirring often, until browned and crispy, about 6 minutes. Using a slotted spoon, transfer chorizo to a plate, reserving drippings in Instant Pot.
- Add olive oil to drippings in Instant Pot, and heat until shimmering, about 1 minute. Add onion and 1/2 teaspoon of the salt; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add garlic, cumin, chili powder, and pepper; cook, stirring constantly, until fragrant, about 1 minute.
- Add squash and chicken stock to Instant Pot. Place lid on pot, and turn to manual setting with “high-pressure”, making sure the steaming valve is closed. Set to 8 minutes (this will take about 10 minutes to come up to pressure).
INSTANT POT BUTTERNUT SQUASH SOUP - INSTANT LOSS ...
From instantloss.com
- Place all of the ingredients inside of your electric pressure cooker. Place the lid on the pot and make sure the pressure valve is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons until the display reads 10 minutes.
- When the pot beeps to let you know it is done cooking open the vent valve to vent the pressure.
- Use an immersion blender, puree the soup. Or very carefully transfer the soup to a blender and blend on high until smooth. Serve warm, salt to taste.
INSTANT POT BUTTERNUT SQUASH SOUP - IFOODREAL.COM
From ifoodreal.com
- In Instant Pot, add butternut squash, onion, coconut milk, broth, curry powder, thyme, ginger, salt and pepper.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High or Manual for 10 minutes.
INSTANT POT BUTTERNUT SQUASH SOUP - A MIND "FULL" MOM
From amindfullmom.com
- Add onions and saute until soft and translucent, about 3 minutes. Add in garlic and saute for 1 minute longer.
INSTANT POT BUTTERNUT SQUASH SOUP - HAPPY MOTHERING
From happy-mothering.com
- Turn your Instant Pot onto the Sauté function. Once warm, add the olive oil and chopped onion to the inner pot and cook until translucent. Stir in garlic and cook just until fragrant, then turn off the heat.
- Add the chicken stock and use your spoon or spatula to scrape the bottom of the pan to make sure nothing is stuck or you could get a burn notice.
INSTANT POT BUTTERNUT SQUASH SOUP - EASY AND HEALTHY RECIPE
From kristineskitchenblog.com
- Turn on saute mode on Instant Pot and add the olive oil. When the pot is hot, add the onion and saute until onion begins to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
- Pour in 1 cup of the vegetable broth and scrape up any bits that may be stuck to the bottom of the pot. Add all of the remaining ingredients, including the remaining 2 cups broth, to the pot. Stir.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 10 minutes at high pressure using the pressure cook or manual function.
INSTANT POT BUTTERNUT SQUASH SOUP - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
- Press the Saute button on the Instant Pot. Add the cooking oil. Allow it to warm up for 2 minutes.
- Add the onion and carrot and saute, stirring often, for 3 minutes. Add the butternut squash and saute, while stirring, for an additional 3 minutes. Be careful not to burn.
- Add the chicken broth. Stir well to remove the browned bits from the bottom of the pot. Turn off the Instant Pot.
INSTANT POT BUTTERNUT SQUASH AND CAULIFLOWER SOUP
From lifeishomemade.com
- Preheat oven to 400 degrees and cut enough of the top of the head of garlic off so your cloves are exposed.
- Take a large enough square of aluminum foil put your garlic in the center then generously drizzle olive oil in it and add some salt, create a tight seal so no oil leaks out and the garlic will roast perfectly inside.
- Bake for 40 min, you know it is done when the cloves are slightly browned. With a knife see if you can squish the clove if so, at this point if you were to squeeze them the cloves should squirt out like toothpaste, don’t squeeze yet, just set to the side until your soup is done.
INSTANT POT BUTTERNUT SQUASH SOUP - EATING INSTANTLY
From eatinginstantly.com
- Add all ingredients to Instant Pot in the order that they are listed, with the exception of sage. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
INSTANT POT BUTTERNUT SQUASH SOUP - SALT & LAVENDER
From saltandlavender.com
- Prep your squash (cut it into roughly 1.5" pieces), onion, carrot, and potato. To easily peel a squash, I cut it into quarters and use a knife to cut the peel off since it's thick, and I find potato peelers don't do a good job.
- Add the garlic, followed by the broth, cinnamon, nutmeg, carrot, potato, and squash to the Instant Pot. Close the lid, set the valve to "sealing", press the "manual" button and cook on high pressure for 10 minutes. It'll take 10-15 minutes for your IP to get up to pressure.
INSTANT POT BUTTERNUT SQUASH SOUP - FANNETASTIC FOOD
From fannetasticfood.com
- Heat the instant pot on the "saute" function. Add the oil, onion, carrot, and celery. Cook, stirring occasionally, for about 5 minutes, until the onion is translucent.
- Place the lid on the instant pot and make sure the venting nozzle is turned to "seal." Using the manual or soup setting, set to high pressure for 8 minutes.
INSTANT POT CREAMY BUTTERNUT SQUASH + APPLE SOUP {AIP ...
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- Set the Instant Pot to sauté and add coconut oil. Once the screen reads "hot" and oil is melted, add onion and garlic. Cook, stirring occasionally until onion begins to soften, 3-5 minutes.
- Add squash and potato, and stir to combine. Cook another couple of minutes until squash begins to soften, stirring occasionally.
- Press the cancel button on the screen, then add all other ingredients, with the exception of coconut milk. Stir to combine, then tighten the lid on the pot. Ensure vent valve is set to "sealing."
INSTANT POT BUTTERNUT SQUASH - FOOD FAITH FITNESS
From foodfaithfitness.com
- Place the trivet in the bottom of the Instant Pot and pour the water in. Place the squash, cut-side up into the Instant Pot. If it's too big, cut it into quarters.
- Cover the pot, make sure it's set to sealing, and cook on manual high pressure for 14 mins. Then do an Instant release and check to see if it's tender. If not, you can cook it a few more mins.
INSTANT POT BUTTERNUT SQUASH SOUP - GIMME SOME OVEN
From gimmesomeoven.com
- 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.
INSTANT POT BEST BUTTERNUT SQUASH SOUP - PRESSURE LUCK COOKING
From pressureluckcooking.com
- If your squash isn’t already pre-cut, using a good knife, (carefully) cut the butternut squash in half from the top to the bottom and use an ice cream scooper to scoop out the seeds (you can either discard them or save them for toasting and perhaps even use the toasted seeds a a garnish at the end – see the yellow “Jeffrey Sez” section how to do this!)
- Add the trivet and 1 cup of water to the Instant Pot and rest the halved (or pre-cut/cubed) squash on top of it so that it fits. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done and hit “Keep Warm/Cancel”Carefully remove the cooked squash with tongs and set aside to cool. Remove the trivet and liner pot, rinse it out, dry it off well and then return the liner pot to the Instant Pot
- Hit “Sauté” and Adjust so it’s on the “More” or “High” setting. Add in the oil and butter and once melted and bubbling, add the shallots. Cook for about 3 minutes in the oil/butter until a softened and a little browned and then add in the garlic and stir for another minute
SIMPLE INSTANT POT BUTTERNUT SQUASH SOUP (SO EASY!) - FIT ...
From fitfoodiefinds.com
- Begin by preparing butternut squash. Cut the top off of the squash and then cut it in half, length-wise. Use a large spoon to remove the seeds and discard them. Then, cut each half in half again, length-wise to quarter the squash.
- When olive oil is fragrant, add onions and garlic to the Instant Pot and saute for 7-9 minutes, stirring periodically.
INSTANT POT BUTTERNUT SQUASH SOUP - FOOD FAITH FITNESS
From foodfaithfitness.com
- Heat the oil in the Instant Pot on sautee mode. Add in the onion, cinnamon, ginger, cumin and salt. Cook for 5 minutes, stirring frequently.
- Add in the apple, squash and broth. Cover and make sure the lid is set to sealing. Cook on manual high pressure for 8 minutes. Let pressure release naturally.
- Once the pressure has released, transfer the soup to a high powered blender, such as a Blendtec, and add the coconut milk. Blend until smooth and creamy.
INSTANT POT BUTTERNUT SQUASH SOUP - RECIPES FROM A PANTRY
From recipesfromapantry.com
- Add everything to the Instant Pot insert, over your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins.
- When done release the pressure with a quick pressure release, let the soup cool for a few mins, before pureeing with an immersion blender.
INSTANT POT BUTTERNUT SQUASH SOUP - WEEKEND CRAFT
From weekendcraft.com
- Turn Instant Pot to sauté mode. When Instant Pot reads hot add grapeseed oil and onions. Cook for about 3 minutes. Turn off sauté mode.
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