This healthy Instant-Pot Butternut Squash Soup is SO easy and fast that you will want to make it weekly. Great for picky eaters and leftovers, too!
Is it just me, or is squash the best food in the entire world? I truly LIVE for squash season. It’s one of those foods that REALLY gets me into the fall spirit. The weather’s getting cooler, the leaves are falling, and it’s time for all things pumpkin and squash! Whether I just make some simple Instant-Pot butternut squash to mash up as a side dish or a curried butternut squash salad for Thanksgiving, I love squash in so many dishes. Besides its versatility, it’s such a healthy fruit. And no, that wasn’t a mistake. Though we treat squash as a vegetable, botanically speaking, it’s a fruit.
But let’s talk about this silky butternut squash soup, which is bright and comforting and perfect for the cooler days ahead. Making it in the Instant Pot means cutting down on cooking time and being able to cozy up to a delicious bowl of hot soup all the sooner. So, what are you waiting for? Let’s get into the kitchen and make some soup!
Is This Instant-Pot Butternut Squash Soup Healthy?
Yes, no worries about eating unhealthy foods if it’s a bowl of this vibrant butternut squash soup that you’re treating yourself to! Butternut squash is low in calories and contains vitamins, minerals, and antioxidants. It’s also rich in fiber, which means it’s satisfying as well as good for the digestive system. The fat content in this soup is relatively low because we use light coconut milk and only a minimal amount of oil.
How to Peel and Cut a Butternut Squash
First, 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. Once the ends have been removed, stand the squash upright and use a sharp vegetable peeler to peel the outer layer of the squash in a downward motion. Next, with the squash still standing upright, cut it in half straight down the middle. You can also cut the top end from the thicker end with the seeds, then slice both of these pieces in half. Finally, using a metal spoon, scrape out the stringy pulp and seeds from the cavity of each slice of squash and then dice the squash into cubes.
How To Make Ahead And Store
This creamy and delicious fall soup also makes great leftovers and quick and easy lunches. It will last up to 5 days in the fridge when stored in an airtight container. It can also be frozen for up to 3 months.
Serving Suggestions
There’s nothing better on a chilly fall day than a hot bowl of soup, but pair it with a sandwich, and you’ve kicked things up a notch! I recommend pairing it with a Gluten-Free Grilled Cheese Hummus Sandwich With Pumpkin 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!
If you’re looking for other autumnal soup suggestions, try this hearty Vegan Coconut Curry Lentil Soup or this classic French Onion Soup. I bet you’re thrilled that it’s finally soup season!
Ingredients
- 2 teaspoons olive oil
- 1/2 cup onion roughly chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh ginger minced
- 1 teaspoon salt
- 1 large apple cubed
- 3 heaping cups butternut squash, peeled, seeded and cubed
- 2 cups vegetable broth (not reduced sodium)
- 1/2 cup light canned coconut milk
Instructions
- Heat the oil in the Instant Pot on 'Sauté' 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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