Instant Pot Spicy Butternut Squash Soup: A Warm and Flavorful Delight

Butternut squash soup is a classic fall and winter dish, known for its creamy texture and subtly sweet flavor. But sometimes, you want something with a little more kick. This recipe for Instant Pot Spicy Butternut Squash Soup delivers exactly that – a comforting, flavorful soup with a delightful touch of heat. Using an Instant Pot dramatically reduces the cooking time, making it a perfect weeknight meal. This recipe is also easily customizable, allowing you to adjust the spice level and add your favorite toppings.

## Why You’ll Love This Recipe

* **Quick and Easy:** The Instant Pot significantly cuts down on cooking time compared to traditional methods.
* **Flavorful:** The combination of butternut squash, spices, and a touch of heat creates a complex and satisfying flavor profile.
* **Healthy:** Butternut squash is packed with vitamins, minerals, and antioxidants.
* **Versatile:** You can easily adjust the spice level and add your favorite toppings to customize this soup to your liking.
* **Make-Ahead Friendly:** This soup can be made ahead of time and reheated, making it perfect for meal prepping.
* **Freezer-Friendly:** Leftovers freeze beautifully, so you can enjoy a comforting bowl of soup whenever you crave it.
* **One-Pot Wonder:** Less dishes to wash!

## Ingredients You’ll Need

Here’s what you’ll need to make this delicious Instant Pot Spicy Butternut Squash Soup:

* **Butternut Squash:** The star of the show! You’ll need about 2 pounds of butternut squash, peeled, seeded, and cubed. You can buy pre-cut squash to save time.
* **Onion:** Adds depth of flavor to the soup. Yellow or white onion works well.
* **Garlic:** Provides a pungent and aromatic base.
* **Vegetable Broth:** Use low-sodium vegetable broth to control the salt content. You can also use chicken broth if you prefer.
* **Coconut Milk:** Adds creaminess and a subtle sweetness. Full-fat or light coconut milk can be used, depending on your preference.
* **Spices:** A blend of spices is what makes this soup spicy and flavorful. We’ll use:
* **Chili Powder:** Adds a mild heat and smoky flavor.
* **Cumin:** Provides a warm, earthy flavor.
* **Ginger:** Adds a zesty and slightly spicy note.
* **Turmeric:** Contributes to the vibrant color and adds a subtle earthy flavor.
* **Cayenne Pepper:** This is where the heat comes from! Adjust the amount to your liking.
* **Salt and Pepper:** To taste.
* **Olive Oil:** For sautéing the onion and garlic.
* **Optional Toppings:** These are completely customizable, but some suggestions include:
* **Roasted Pumpkin Seeds:** Adds a crunchy texture and nutty flavor.
* **Toasted Croutons:** Provide a satisfying crunch.
* **Fresh Cilantro:** Adds a fresh and vibrant element.
* **A Swirl of Coconut Milk or Cream:** For extra richness.
* **A Drizzle of Hot Sauce:** For an extra kick of heat.
* **Crispy Bacon Bits:** For a savory and salty topping.
* **Shredded Coconut:** Adds sweetness and texture.
* **Lime Wedges:** Adds brightness and acidity.

## Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot will work for this recipe.
* **Knife and Cutting Board:** For preparing the butternut squash and other vegetables.
* **Measuring Cups and Spoons:** For accurately measuring the ingredients.
* **Immersion Blender (or Regular Blender):** To blend the soup until smooth.
* **Ladle:** For serving the soup.

## Step-by-Step Instructions

Here’s how to make Instant Pot Spicy Butternut Squash Soup:

**1. Prepare the Ingredients:**

* Peel, seed, and cube the butternut squash into 1-inch pieces. This ensures even cooking.
* Dice the onion.
* Mince the garlic.
* Measure out all the spices.

**2. Sauté the Aromatics:**

* Turn on the Instant Pot and select the ‘Sauté’ function.
* Add the olive oil to the pot. Once the oil is hot, add the diced onion and cook for 3-5 minutes, or until softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic.

**3. Add the Remaining Ingredients:**

* Add the cubed butternut squash, vegetable broth, chili powder, cumin, ginger, turmeric, cayenne pepper, 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 pressure release valve is set to ‘Sealing’.
* Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time for 15 minutes.
* The Instant Pot will take some time to come to pressure before the cooking time starts.

**5. Release the Pressure:**

* Once the cooking time is up, allow the Instant Pot to release pressure naturally for 10 minutes. This is important to prevent the soup from sputtering and making a mess.
* After 10 minutes, carefully release any remaining pressure by quick releasing the valve. Be cautious of the steam.

**6. Blend the Soup:**

* Once all the pressure is released, carefully remove the lid of the Instant Pot.
* Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be sure to vent the blender to prevent pressure buildup.

**7. Stir in Coconut Milk:**

* Stir in the coconut milk until well combined. This will add extra creaminess and flavor to the soup.

**8. Taste and Adjust Seasoning:**

* Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or cayenne pepper to taste.

**9. Serve and Enjoy:**

* Ladle the soup into bowls and garnish with your favorite toppings.
* Serve hot and enjoy!

## Tips for Success

* **Use high-quality butternut squash:** Choose a butternut squash that feels heavy for its size and has a deep, even color.
* **Don’t overcook the squash:** Overcooked squash can become mushy and affect the texture of the soup.
* **Adjust the spice level to your liking:** If you’re sensitive to spice, start with a small amount of cayenne pepper and add more to taste.
* **Be careful when blending hot soup:** When using a regular blender, be sure to vent the blender to prevent pressure buildup.
* **Don’t skip the natural pressure release:** Allowing the Instant Pot to release pressure naturally for 10 minutes helps prevent the soup from sputtering and making a mess.
* **For a richer flavor, roast the butternut squash:** Roasting the butternut squash before adding it to the Instant Pot will enhance its natural sweetness and add a deeper flavor to the soup. To roast the squash, preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Then, proceed with the recipe as directed.
* **Add other vegetables:** Feel free to add other vegetables to the soup, such as carrots, celery, or apples. These additions will add complexity and flavor to the soup.
* **Make it vegan:** This recipe is already vegan, but you can ensure it remains vegan by using vegetable broth and coconut milk. Avoid using any animal-based toppings, such as bacon bits.
* **Thin the soup if needed:** If the soup is too thick, add more vegetable broth until you reach your desired consistency.
* **Store leftovers properly:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 2-3 months. To thaw, simply transfer the frozen soup to the refrigerator overnight.

## Variations

* **Apple Butternut Squash Soup:** Add a diced apple (such as Granny Smith or Honeycrisp) to the Instant Pot along with the other ingredients. The apple will add a touch of sweetness and tartness to the soup.
* **Curried Butternut Squash Soup:** Add 1-2 teaspoons of curry powder to the Instant Pot along with the other spices. The curry powder will add a warm and aromatic flavor to the soup.
* **Ginger Butternut Squash Soup:** Increase the amount of ginger in the recipe to 1-2 teaspoons. The extra ginger will add a zesty and spicy kick to the soup.
* **Maple Butternut Squash Soup:** Add 1-2 tablespoons of maple syrup to the soup after blending. The maple syrup will add a touch of sweetness and enhance the natural flavors of the squash.
* **Butternut Squash and Sweet Potato Soup:** Substitute half of the butternut squash with sweet potato. This will add a slightly different flavor and texture to the soup.
* **Creamy Tomato Butternut Squash Soup**: Add 1 (14.5 ounce) can of diced tomatoes, undrained, to the Instant Pot. This gives a brighter, tangier flavor profile.

## Serving Suggestions

This Instant Pot Spicy Butternut Squash Soup is delicious on its own, but it can also be served as a starter or side dish. Here are some serving suggestions:

* **Serve with a side of crusty bread:** The bread is perfect for dipping into the soup.
* **Pair with a grilled cheese sandwich:** A classic combination that’s sure to please.
* **Serve as a starter for a fall or winter feast:** It’s a great way to warm up your guests before the main course.
* **Top with a dollop of sour cream or Greek yogurt:** Adds a tangy and creamy element.
* **Garnish with fresh herbs:** Such as cilantro, parsley, or chives.
* **Add a sprinkle of toasted nuts:** Such as pecans or walnuts.

## Nutritional Information (Approximate)

* Calories: Approximately 200-250 per serving (depending on ingredients and serving size)
* Fat: 10-15g
* Carbohydrates: 25-35g
* Protein: 2-4g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Instant Pot Spicy Butternut Squash Soup Recipe Card

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 2 pounds butternut squash, peeled, seeded, and cubed
* 1 medium yellow onion, diced
* 2 cloves garlic, minced
* 4 cups vegetable broth (low-sodium)
* 1 (13.5 ounce) can coconut milk
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon ginger
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper (or more to taste)
* Salt and pepper to taste
* 1 tablespoon olive oil
* Optional toppings: Roasted pumpkin seeds, toasted croutons, fresh cilantro, a swirl of coconut milk or cream, a drizzle of hot sauce, crispy bacon bits, shredded coconut, lime wedges

**Instructions:**

1. Turn on the Instant Pot and select the ‘Sauté’ function. Add olive oil, then onion, and cook for 3-5 minutes, until softened. Add garlic and cook for 1 minute until fragrant.
2. Add the butternut squash, vegetable broth, chili powder, cumin, ginger, turmeric, cayenne pepper, salt, and pepper to the Instant Pot. Stir well.
3. Secure the lid and set the pressure release valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the cooking time for 15 minutes.
4. Allow the Instant Pot to release pressure naturally for 10 minutes, then quick release any remaining pressure.
5. Carefully remove the lid and use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a regular blender, venting to prevent pressure buildup.
6. Stir in the coconut milk until well combined.
7. Taste and adjust seasoning as needed.
8. Ladle the soup into bowls and garnish with your favorite toppings. Serve hot.

Enjoy this warm and comforting Instant Pot Spicy Butternut Squash Soup! It’s a perfect way to enjoy the flavors of fall and winter with a delightful kick of spice.