Indulge in the essence of fall with our "Autumn Harvest Butternut Squash Soup," a recipe that encapsulates the warmth and comfort of the season in every spoonful. This velvety soup is not just a dish; it's a celebration of autumn's bounty, featuring the rich, nutty flavors of butternut squash, perfectly blended with a medley of aromatic spices. Ideal for cozy nights or as a festive starter for your holiday gatherings, this soup is a testament to the simplicity and beauty of seasonal cooking. It's not only a feast for your taste buds but also a visual delight, with its vibrant orange hue mirroring the autumnal palette.
Crafted with the convenience of your Instant Pot, this recipe elevates a classic butternut squash soup into a culinary masterpiece with minimal effort. Imagine the sweet, earthy notes of butternut squash, harmoniously married with hints of garlic, onion, and a touch of cream to create a smooth, luxurious texture. Each ingredient is carefully chosen to enhance the squash's natural sweetness, while a gentle hint of spice adds depth and warmth, making each bite a comforting embrace. Whether you're a seasoned chef or a beginner in the kitchen, "Autumn Harvest Butternut Squash Soup" is a straightforward yet impressive recipe that promises to be a crowd-pleaser.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper, to taste
- ½ cup heavy cream or coconut milk (for a vegan option)
- Fresh herbs (like thyme or sage) for garnish
Instructions
Sauté the Aromatics: Turn on the sauté function of your Instant Pot. Add the olive oil, followed by the diced onion. Cook until the onion becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic.
Add Squash and Spices: Add the cubed butternut squash to the pot. Stir in the cinnamon, nutmeg, salt, and pepper. Sauté everything together for a couple of minutes to allow the flavors to meld.
Pressure Cook: Pour in the vegetable broth, ensuring that the squash is fully submerged. Secure the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. After the cooking time is up, let the pressure release naturally for about 10 minutes, then manually release any remaining pressure.
Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
Hint: For an added depth of flavor, consider roasting the butternut squash before adding it to the Instant Pot. Cut the squash into cubes, toss them with a bit of olive oil, and roast in a preheated oven at 400°F (200°C) for about 25-30 minutes or until the edges are slightly caramelized. This step intensifies the natural sweetness and richness of the squash, giving your soup an even more robust and nuanced flavor profile. Plus, the roasting process adds a delightful, subtle smokiness that can't be achieved through boiling alone. This simple tweak can elevate your soup from delicious to extraordinary.
Variations
- Curried - Stir in a tablespoon of curry powder when you add the cinnamon and nutmeg. This will infuse the soup with a warm, aromatic flavor, offering a delightful Indian-inspired twist. The curry's complexity complements the natural sweetness of the butternut squash, creating a uniquely savory and slightly spicy experience.
- Creamy Apple - Add a peeled, diced apple along with the butternut squash. Choose a sweet variety like Honeycrisp or Gala to enhance the soup's sweetness. The apple adds a subtle fruity note and a touch of extra creaminess once blended. This variation marries the earthy squash flavors with a hint of autumnal apple, resulting in a comforting, slightly sweet soup.
Equipment
- Instant Pot
- Immersion blender - this one works great! (or a regular blender)
- Cutting board and knife
- Measuring cups and spoons
- Peeler (for the squash)
- Spoon for stirring
- Ladle for serving
Top tip
To achieve the perfect texture, blend the soup thoroughly until it's completely smooth. If using a regular blender, do it in batches to avoid overfilling, and open the lid slightly or use the venting option to let steam escape. This ensures a smooth, even texture without any mishaps.
FAQ
Yes, easily! Substitute the heavy cream with coconut milk or any plant-based cream. Also, ensure that your vegetable broth is vegan. The coconut milk also adds a subtle tropical note, enhancing the soup's flavor profile.
The soup can be stored in the refrigerator for up to 5 days. Make sure it’s in a covered container. It can also be frozen for up to 3 months. Thaw in the refrigerator before reheating and, if necessary, add a little water or broth when reheating to adjust the consistency.
Autumn Harvest Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled and cubed (about 4 cups)
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- ½ cup heavy cream or coconut milk for a vegan option
- Fresh herbs like thyme or sage for garnish
Instructions
- Prepare the butternut squash by peeling, seeding, and chopping it into even cubes.
- Set your Instant Pot to sauté mode. Add olive oil and onion, cooking until the onion is translucent. Add garlic and sauté for another minute.
- Add the butternut squash, cinnamon, nutmeg, salt, and pepper. Stir to combine.
- Pour in the vegetable broth. Close the lid of the Instant Pot and set to high pressure for 10 minutes.
- Once cooking is complete, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a regular blender in batches.
- Stir in the heavy cream (or coconut milk). Adjust the seasoning if needed.
- Serve hot, garnished with fresh herbs.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- Roasting the butternut squash before adding it to the soup can enhance the flavor.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- If using a regular blender, blend in batches and allow steam to escape to avoid accidents.
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