Creamy Butternut Squash Soup Recipe! Pumpkin Soup is a creamy, healthy, and delicious recipe perfect for cozy evenings and busy schedules. Butternut squash is a type of winter squash that is part of the pumpkin family (Cucurbitaceae). It is widely loved for its naturally sweet, nutty flavor and creamy texture. This one-pot Soup is packed with the goodness of fresh butternut squash, carrots, onion, garlic, warm spices, and a silky smooth texture that will leave you craving more. With the magic of the Instant Pot, you can whip up this delightful Butternut Squash Soup in no time, saving effort and maximizing flavor. Watch the full video to learn the step-by-step process, including tips for perfect seasoning and optional vegan adjustments. Hope you enjoy this recipe!!
Health benefits of butternut squash:-
Butternut Squash soup is loaded with Vitamins A,C,E and B6, not to mention zinnc, protein, folate and many other essential nutrient. A cup of butternut squash offer more potassium than a banana! Also helps reduce inflammation and supports immunity. Save the fiber rich seeds and toast in the oven for a lovely nutty flavor, perfect a top a creamy soup.
🥣Ingredients:
1 medium butternut squash, peeled and cubed
3 medium carrots, peeled and roughly chopped
1 medium onion, diced
4 garlic cloves, peeled and chopped
1 cup coconut milk (or heavy cream for non-vegan)
3 cups water( or vegetable broth)
1 tsp - Ground cumin/ jeera powder
1/2 tsp - coriander powder
1/2 tsp - ginger powder
1/4 tsp - cinnamon powder
1/4 tsp - cayenne pepper
1/4 tsp - pepper powder
1/2 tsp - thyme
1 tsp - salt
Coconut milk and thyme for garnishing
Use any roasted nuts(optional)
🥣🥣Instructions:
Wash all the ingredients thoroughly.
Peel and cut the butternut squash, carrots, onion and garlic into pieces.
Turn the Instant Pot to “Sauté” mode.
Add olive oil or butter, then sauté the onion and garlic for few minutes until fragrant and softened.
Add the cubed butternut squash, carrots, all the spices listed.
Pour in the water/vegetable broth and mix well.
Close the Instant Pot lid and set the valve to “Sealing.”
Select “Pressure Cook” or “Manual” mode and set the timer for 10 minutes on high pressure.
Once pressure released and open the lid.
Use an immersion blender to puree the soup directly in the Instant Pot until smooth. Alternatively, transfer the mixture to a blender in batches.
Stir in the coconut milk or heavy cream. Adjust salt and pepper to taste.
Serve the soup hot with a drizzle of coconut milk and thyme.
This Instant Pot butternut squash soup is creamy, flavorful, and perfect for a cozy meal!
🥣🧑‍🍳🥣TIPS:
*Use blender instead of hand blender
*Use your choice of spice
*Garnish with your favorite toppings
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