Instant Pot Butternut Squash Soup Food

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BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

Provided by Time Inc.

Categories     Soup

Yield 8 servings

Number Of Ingredients 10

8 cups butternut squash (cubed and peeled, 1 1/2-inch, about 5.5 pounds)
4 cups chicken stock (low sodium )
1/2 cup onion (chopped)
1 tablespoon Ginger (fresh, minced and peeled)
3/4 teaspoon salt
1/4 teaspoon nutmeg (ground)
1/4 teaspoon black pepper (freshly ground)
2 garlic cloves (minced)
1 bay leaf
Thyme leaves (optional)

Steps:

  • Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode.
  • Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
  • Purée squash mixture with an immersion blender until smooth.
  • Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!

INSTANT POT BUTTERNUT SQUASH SOUP



Instant Pot Butternut Squash Soup image

Get the flavor of a slow simmered squash soup in half the time using an Instant Pot® multi-cooker.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

5 ounces pancetta, cut into 1/2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/2 medium onion, cut into 1-inch pieces
4 large sage leaves, minced
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
7 cups butternut squash cut into 1-inch pieces (from a 2-pound squash)
3 cups chicken stock
1 cup cream, optional
8 ounces small white button mushrooms, stems trimmed, cut into 1/8-inch slices
Pinch ground cumin
Kosher salt
Creme fraiche or full-fat Greek yogurt, thinned to a pourable consistency with 1 to 2 tablespoons water
Minced chives

Steps:

  • For the soup: Set a 6- or 8-quart Instant Pot® to medium saute setting (see Cook's Note) and line a plate with a paper towel. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2 tablespoons of the drippings from the pot and reserve.
  • Add the carrots, celery, onion, sage, cumin, 2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Use an immersion blender to puree the soup until smooth. Use the cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.
  • For the toppings: Meanwhile, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, cumin and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the mushrooms and set aside for the topping.
  • Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms, creme fraiche and chives.

INSTANT POT® BUTTERNUT SQUASH SOUP



Instant Pot® Butternut Squash Soup image

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

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 large carrot, diced
1 stalk celery, diced
2 pounds butternut squash - peeled, seeded, and cubed
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 cups low-sodium chicken broth
salt and ground black pepper to taste

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® BUTTERNUT SQUASH SOUP WITH COCONUT MILK



Instant Pot® Butternut Squash Soup with Coconut Milk image

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

3 ½ pounds butternut squash - peeled, seeded, and diced
1 large carrot, peeled and diced
1 medium apple, cored and diced
1 medium white onion, diced
4 cloves garlic, minced
½ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon cayenne pepper, or more to taste
1 pinch ground cinnamon
1 pinch ground nutmeg
2 cups vegetable broth
½ cup unsweetened coconut milk

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

INSTANT POT CURRY GINGER SQUASH SOUP



Instant Pot Curry Ginger Squash Soup image

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

4 cups butternut squash, cubed (peeled and seeded)
3 cups chicken broth
1 medium onion, chopped
1 tablespoon ginger (in a squeeze bottle)
2 teaspoons minced garlic (in a squeeze bottle)
2 tablespoons coconut oil
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1 teaspoon cinnamon
1/2 teaspoon nutmeg

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

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BUTTERNUT SQUASH SOUP | CREAMY, VEGAN INSTANT POT SOUP

From twosleevers.com
  • Place butternut squash, onion, ginger, garlic, salt, pepper, turmeric, nutmeg and coconut milk in an Instant Pot or an electric pressure cooker.
  • Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes. Then release any remaining pressure.
  • Open the lid and carefully. Use an immersion blender to blend the sauce until smooth, adding a little water to get the soup to your desired consistency.


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 - 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 - 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 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 ...

From ourfoodfix.com
  • 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 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.


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 - 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 - 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 - TESTED BY AMY + JACKY

From pressurecookrecipes.com
  • 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 - 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 - 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 - 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 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 - REAL - VIBRANT

From realandvibrant.com
  • Press the "Sautee" button on the pressure cooker to warm oil for a minute. Add onions and garlic and cook for about 5 minutes, stirring frequently, until the onions become appear translucent.
  • Press "Cancel" and add the apple, butternut squash, coconut milk, water, sage, cinnamon, salt, and pepper.
  • Close the lid, set the valve on "sealing", and cook on high pressure for 10 minutes. Once completed, let the pressure release on its own for about 10 minutes before quick releasing any remaining pressure. Carefully open the lid.


INSTANT POT BUTTERNUT SQUASH APPLE GINGER SOUP - YAY! FOR FOOD

From yayforfood.com
  • Set the Instant Pot to "sauté". Add the olive oil and onion to the pot, stirring until soft and browned, about 4-5 minutes. Add in the garlic and ginger and stir for another minute.
  • Press “cancel” to turn off the Instant Pot. Add the remaining ingredients into the pot (except the optional topping).
  • Season generously with salt and pepper. Give the ingredients a good stir to distribute throughout the pot.*(see first note)


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.


INSTANT POT BUTTERNUT PUMPKIN SOUP - HOMEMADE FOOD JUNKIE

From homemadefoodjunkie.com
  • Cut the UNPEELED butternut and pumpkin into large chunks and place them into the instant pot on the insert tray or a steamer.


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 - 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.


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