This healthy Instant Pot Butternut Squash Soup is SO easy and fast you will want to make it weekly! Great for picky eaters and leftovers too!
Is it just me or is winter squash the best food in the entire world? I truly LIVE for squash season.
You too? Cool.
Because I know we already had whole30 paleo butternut squash soup but THIS version is made in the Instant Pot which I know makes your very-busy-self VERY excited.
Instant Pot = EZ PZ yummy dinner! Sign you up!
Why Butternut Squash is so Healthy
Squash is one of those vegetables that REALLY get me into the fall spirit. The weather’s getting cooler, the leaves are falling, and it’s time for all things pumpkin and squash! Butternut squash has to be one of my personal faves because it’s so versatile; whether you’re in the mood for some vegan stuffed butternut squash or even some mac and cheese with butternut squash noodles, you’ll be sure to LOVE it! Today, I’m going to share with you a simple butternut squash soup in the instant pot that is smooth, creamy, and loaded with all the goodness this squash has to offer. Here are a few health benefits of the butternut squash:
- It’s low in calories: One cup of butternut squash, used in whatever way you desire, only has 82 calories!
- It’s rich in nutrients: Yep, that’s right! Butternut squash is full of SO many nutrients that are vital for your body to thrive, such as Vitamins A, E, and C as well as folate, magnesium, potassium, and the list goes on!
- It has a high Antioxidant Content: Butternut squash contains many powerful antioxidants such as vitamin C, vitamin E, and beta-carotene which are essential to the maintenance of good health and aid in the avoidance of long term conditions and diseases.
How to Peel and Cut a Butternut Squash
When preparing your squash to cook up some butternut squash instant pot soup, you’ll want to follow these instructions, so that it’s as easy as possible! It’s very similar to prepping sweet potatoes for Instant pot southwestern sweet potato soup! Here’s how:
Slice the ends
Using a large, sharpened chef’s knife, carefully slice off the bottom end of the butternut squash in a ¼ inch thick round. Do the same on the stem end at the top of the squash.
Using a sharp vegetable peeler, stand the squash upright and peel the outer layer of your squash in a downward motion until you begin to see the orange-colored flesh coming through.
Stand the squash upright and steady it with one hand. Using a large, sharpened chef’s knife, cut it downwards with the other hand until you have 2 long halves. Sometimes, a butternut squash can be difficult to cut. Feel free to tap on the sides of your knife as it moves down the squash.
Using a metal spoon, scrape out the stringy pulp and seeds from the cavity of each slice of the squash.
For this instant pot squash soup, you will need to cube the squash. Simply slice the two halves into long strips, and then chop them into small squares.
Butternut Squash Soup FAQ
Using an instant pot is FAB because it speeds up cook times of anything and everything! For this soup, you’ll be using the sauté setting on your instant pot for about 5 minutes, and then once it’s under manual high pressure, it only needs to cook for 8 additional minutes! Talk about a delicious meal in no time!
I like to think that nothing’s better on a chilly fall day than a hot bowl of soup, but pair it with a sandwich and you’ve kicked it up a notch! I recommend pairing a gluten free grilled cheese hummus sandwich with pumpkin with this soup to keep that fall theme going. A superfood chicken salad sandwich with honey mustard would also make a fantastic soup and sandwich duo with this butternut squash soup!
This creamy and delicious fall soup also makes great leftovers and quick and easy lunches! It will last about 4-5 days in the fridge when stored in an airtight container.
Other Healthy Butternut Squash Recipes
- Vegan Stuffed Butternut Squash
- Vegan Mac and Cheese with Butternut Squash Noodles
- Balsamic Butternut squash salad
- 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.
- SLURP UP!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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