Instant Pot Roasted Butternut Squash Soup Recipe
This recipe combines roasted butternut squash, garlic, onions, and spices, creating a smooth, creamy soup in an Instant Pot.
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and cubed
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil optional for roasting
Instructions
- Roast the Squash (Optional): Preheat the oven to 400°F. Toss squash with olive oil, salt, and pepper. Roast for 25-30 minutes.
- Add Ingredients to Instant Pot: Place roasted squash, onion, garlic, cinnamon, nutmeg, and vegetable broth into the Instant Pot.
- Cook: Close the lid, set the Instant Pot to “Soup” mode, and cook for 25 minutes on high pressure.
- Blend: Once the soup is cooked, use an immersion blender or transfer to a blender. Blend until smooth and creamy.
- Finish and Serve: Adjust seasoning with salt and pepper. Serve hot with a dollop of cream or croutons if desired.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 150%
- Vitamin C: 20%
- Iron: 6%
- Calcium: 4%
- Potassium: 8%
Additional Notes/Tips to Enhance the Flavor
- Add a drizzle of coconut milk for a creamy finish.
- Spice it up with a dash of cayenne pepper or smoked paprika.
- If you prefer a thicker soup, add less broth or let it cook longer.
- Garnish with fresh herbs or roasted pumpkin seeds for texture.