Instant Pot Butternut Squash and Pumpkin Spice Soup: A Cozy Autumn Delight
Autumn is the perfect time for warm, comforting soups, and this Instant Pot Butternut Squash and Pumpkin Spice Soup is the epitome of fall flavors. It’s creamy, subtly sweet, and infused with the warm spices of the season. Plus, using the Instant Pot makes it incredibly quick and easy to prepare, perfect for busy weeknights or cozy weekend lunches. This recipe combines the earthy sweetness of butternut squash with the comforting warmth of pumpkin spice, creating a soup that’s both satisfying and incredibly flavorful. It’s also easily customizable – you can adjust the sweetness, spice level, and even add different toppings to suit your preferences. This recipe is perfect for those looking for gluten-free, vegetarian, and vegan options (just use vegetable broth). Get ready to indulge in a bowl of pure autumn bliss!
Why Use an Instant Pot for Butternut Squash Soup?
The Instant Pot is a game-changer when it comes to making soup. Here’s why:
* **Speed:** It drastically reduces cooking time compared to traditional stovetop methods. Butternut squash can take a while to soften, but the Instant Pot cooks it perfectly in minutes.
* **Convenience:** It’s a one-pot wonder! You can sauté, cook, and blend the soup all in the same appliance, minimizing cleanup.
* **Flavor:** Pressure cooking intensifies the flavors of the ingredients, resulting in a richer, more flavorful soup.
* **Hands-off Cooking:** Once you set the timer, you can walk away and let the Instant Pot do its magic.
Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make this delicious Instant Pot Butternut Squash and Pumpkin Spice Soup:
* **Butternut Squash:** 2-3 pounds, peeled, seeded, and cubed. Choose a squash that feels heavy for its size. The larger the squash, the more soup you’ll have. You can also purchase pre-cut butternut squash to save time.
* **Onion:** 1 medium, chopped. Yellow or white onion works well.
* **Garlic:** 2-3 cloves, minced. Fresh garlic is best for flavor.
* **Vegetable Broth:** 4 cups (or chicken broth if not vegan/vegetarian). Using a good quality broth will significantly enhance the flavor of the soup. Low-sodium broth is recommended so you can control the salt level.
* **Pumpkin Puree:** 1 cup (not pumpkin pie filling). Make sure to use 100% pure pumpkin puree for the best flavor and texture. Do not use pumpkin pie filling, which contains added sugar and spices.
* **Canned Coconut Milk:** 1 (13.5 oz) can full-fat coconut milk (or heavy cream if not vegan/dairy-free). The coconut milk adds creaminess and a subtle sweetness to the soup. Full-fat coconut milk is recommended for the best texture. If you prefer a richer flavor, you can use heavy cream instead.
* **Pumpkin Pie Spice:** 1-2 teaspoons (adjust to taste). You can find pumpkin pie spice blend in most grocery stores, or you can make your own using a combination of cinnamon, ginger, nutmeg, and cloves.
* **Maple Syrup:** 1-2 tablespoons (adjust to taste). Maple syrup adds a touch of sweetness to balance the savory flavors. You can also use honey or agave nectar if preferred.
* **Olive Oil:** 2 tablespoons. For sautéing the onion and garlic.
* **Salt and Pepper:** To taste. Seasoning is crucial for bringing out the flavors of the soup. Start with a small amount and add more as needed.
* **Optional Toppings:** Toasted pumpkin seeds, croutons, coconut flakes, a swirl of coconut milk or cream, chopped fresh herbs (like sage or parsley), a sprinkle of red pepper flakes for a touch of heat.
Step-by-Step Instructions
Follow these detailed instructions to make the perfect Instant Pot Butternut Squash and Pumpkin Spice Soup:
**1. Prepare the Ingredients:**
* Peel, seed, and cube the butternut squash into approximately 1-inch pieces. Uniform pieces will ensure even cooking.
* Chop the onion and mince the garlic.
* Measure out all other ingredients.
**2. Sauté the Aromatics:**
* Turn on your Instant Pot and select the ‘Sauté’ function.
* Add the olive oil to the pot. Once heated, add the chopped onion and sauté for 3-5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
* Press ‘Cancel’ to turn off the ‘Sauté’ function.
**3. Add the Remaining Ingredients:**
* Add the cubed butternut squash, vegetable broth, pumpkin puree, pumpkin pie spice, maple syrup, salt, and pepper to the Instant Pot.
* Stir well to combine all the ingredients.
**4. Pressure Cook:**
* Secure the lid of the Instant Pot and make sure the valve is set to ‘Sealing’.
* Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 15 minutes at high pressure.
**5. Release the Pressure:**
* Once the cooking time is up, allow the Instant Pot to naturally pressure release for 10 minutes. This means letting the pressure slowly release on its own. Natural Pressure Release prevents the soup from splattering.
* After 10 minutes, carefully release any remaining pressure by turning the valve to the ‘Venting’ position. Be cautious of the steam that will be released.
**6. Blend the Soup:**
* Carefully remove the lid from the Instant Pot.
* Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be sure to vent the blender lid while blending hot liquids to prevent explosions.
**7. Add Coconut Milk (or Cream) and Adjust Seasoning:**
* Stir in the canned coconut milk (or heavy cream). This will make the soup extra creamy and delicious.
* Taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, pumpkin pie spice, or maple syrup to achieve your desired flavor.
**8. Serve and Enjoy:**
* Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, croutons, coconut flakes, a swirl of coconut milk or cream, chopped fresh herbs, or a sprinkle of red pepper flakes.
* Serve warm and enjoy!
Tips and Variations
Here are some helpful tips and variations to make this recipe even better:
* **Roasting the Butternut Squash:** For an even richer flavor, roast the butternut squash before adding it to the Instant Pot. Toss the cubed squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. Then, add the roasted squash to the Instant Pot as directed.
* **Adding Apples:** For a touch of tartness, add a chopped apple (such as Granny Smith or Honeycrisp) to the soup. Sauté the apple with the onion and garlic.
* **Spice it Up:** If you like a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper to the soup.
* **Gingerbread Spice:** For a deeper, more complex flavor, try using gingerbread spice instead of pumpkin pie spice.
* **Add Protein:** For a heartier soup, add cooked chickpeas, lentils, or shredded chicken.
* **Make it Thicker:** If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with a tablespoon of cold water to the soup after blending. Bring to a simmer for a few minutes until thickened.
* **Make it Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
* **Freezing the Soup:** This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **Use Other Winter Squashes:** Feel free to experiment with other winter squashes like acorn squash, kabocha squash, or even sweet potatoes.
* **Adjust Sweetness:** The amount of maple syrup can be adjusted to your preference. If you prefer a less sweet soup, start with 1 tablespoon and add more to taste.
* **High Altitude Adjustments:** Cooking times in an Instant Pot may need to be adjusted at higher altitudes. Generally, you may need to increase the cooking time by a few minutes. Refer to your Instant Pot manual for specific instructions for high altitude cooking.
Serving Suggestions
This Instant Pot Butternut Squash and Pumpkin Spice Soup is delicious on its own, but it’s even better when paired with some complementary dishes.
* **Grilled Cheese Sandwich:** A classic pairing! The warm, cheesy goodness of a grilled cheese sandwich complements the creamy sweetness of the soup.
* **Crusty Bread:** Serve with a slice of crusty bread for dipping and soaking up all the delicious broth.
* **Salad:** A simple salad with mixed greens, vinaigrette, and toasted nuts adds a refreshing contrast to the rich soup.
* **Roasted Vegetables:** Roasted Brussels sprouts, carrots, or sweet potatoes make a great side dish.
* **Quiche:** A slice of quiche, such as spinach and feta or mushroom and Swiss, is a satisfying addition to the meal.
Nutritional Information (approximate, per serving)
* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 10-15g
* Cholesterol: 0mg
* Sodium: 300-400mg
* Carbohydrates: 30-40g
* Fiber: 5-7g
* Sugar: 15-20g
* Protein: 3-5g
*Note: Nutritional information can vary depending on specific ingredients and portion sizes.*
Enjoy Your Delicious Instant Pot Soup!
This Instant Pot Butternut Squash and Pumpkin Spice Soup is a delightful way to celebrate the flavors of autumn. It’s easy to make, incredibly delicious, and perfect for a cozy night in. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a bowl of pure comfort!
Frequently Asked Questions (FAQ)
* **Can I use frozen butternut squash?** Yes, you can use frozen butternut squash. There is no need to thaw it beforehand, just add it to the Instant Pot as directed.
* **Can I make this soup without an Instant Pot?** Yes, you can make this soup on the stovetop. Sauté the onion and garlic in a large pot. Then, add the remaining ingredients and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until the butternut squash is tender. Blend with an immersion blender or transfer to a regular blender to puree.
* **How long does this soup last in the refrigerator?** This soup will last for 3-4 days in the refrigerator when stored in an airtight container.
* **Can I use a different type of milk?** Yes, you can use other types of milk, such as almond milk, soy milk, or oat milk. However, be aware that the flavor and texture of the soup may be slightly different.
* **What if I don’t have pumpkin pie spice?** If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves.
* **Can I add other vegetables?** Yes, you can add other vegetables to the soup, such as carrots, celery, or potatoes. Sauté them with the onion and garlic.
* **My soup is too thick. What can I do?** If your soup is too thick, you can add more vegetable broth or water to thin it out.
* **My soup is not sweet enough. What can I do?** If your soup is not sweet enough, you can add more maple syrup or honey to taste.
* **How do I store leftovers?** Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Enjoy this recipe and happy cooking!