Time to warm back up! Yes, even we Seattleites got a little bit of snow over here. Sometimes (and especially when the weather is freaking out) you don’t want to stress about what to cook.
Enter this butternut squash soup.
It is flavorful and creamy and can be paired with bacon and pepitas. Those are totally optional though! Feel free to eat this soup as-is or with the pepitas only for a vegan/vegetarian version.
It’s also a 1-pot meal. After preparing the soup ingredients, simply throw them ALL into the instant pot, cook it, then blend it into a creamy soup. Totally easy, totally fast.
And if you don’t have an immersion blender, you can use a traditional blender too, but make sure to let the soup cool down and be VERY careful when pouring. We recommend blending it in batches if you need to do it that way.
Keep your pepitas on your soup, not the floor,
Your favorite alternative chefs, K & T
InstantPot Butternut Squash Soup
Ingredients
Soup
- 4 cups vegetable stock
- 4 cloves garlic crushed
- 2 large carrots diced
- 1 granny smith apple or other tart apple, cored and cubed
- 2 small uncooked butternut squash, peeled, seeded, and cubed
- 1 whole sprig fresh sage
- 1 white onion
- ½ tsp turmeric optional
- ½ tsp sea salt
- ¼ tsp freshly ground pepper
- ¼ tsp red pepper flakes
- 1 cup coconut milk
Topping Ideas
- pepitas
- bacon cooked and cut small
- additional red pepper flakes
Instructions
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Put all soup ingredients Instant Pot, “Manual” mode High Pressure, 10 minutes.
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When finished cooking, let naturally release for 10 minutes, then open the valve to remove any remaining pressure.
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Remove the sprig of sage. Using an immersion blender, blend ingredients into the desired soup consistency. Can also use a standard blender, but wait for the soup to cool, and blend in batches.
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Serve in a bowl and add any toppings as desired!