Instant Pot Autumn Butternut Squash Soup
Living in Wisconsin, it is a sure sign that Autumn has arrived when the cold winds blow in, and our leaves begin to shift from green to a million brilliant shades of amber, orange, and reds. This is the time when we enjoy visiting the pumpkin farms and apple orchards, eating yummy Fall treats and partaking in the slew of Fall activities our area offers.
One of the other things I most look forward to is our Autumn Butternut Squash Soup that we make in our Instant Pot! I’ve always loved squash. My Grandpa had a big garden when I was a little girl, and I spent a lot of time outside in his garden with him. I sure wish I had paid more attention to his secrets of growing yummy vegetables, but I was always happy when he brought a big butternut or acorn squash to our house. I have tried to get my kids to eat squash, but they think I am torturing them when I do. I even have gone so far as to turn a cute pumpkin cartoon on for them while they eat in hopes that they’ll enjoy the theme and eat the squash. Nope, I have to hide squash in their macaroni and cheese or put pumpkin in their cupcakes if I want them to consume it. Well, I love all squash, and especially this butternut squash soup.
Today my husband was kind enough to make this delicious and comforting soup for me when we got back from our annual visit to Jerry Smith’s Pumpkin Farm. Today was one of our first cooler days, and the wind was quite brisk. Our kids had so much fun they wanted to take naps when we got home, and I really wanted some warm soup. Okay, I totally wanted to take a nap too, so I did.
- 2-3 tbsp olive oil
- 1 large onion, chopped
- 1 tbsp fresh ginger, minced
- 3-4 garlic cloves, minced
- 3-4 lb. butternut squash, peeled, seeded, and chopped
- 2 pink lady apples, cored and chopped
- 3 large carrots, peeled and chopped
- 2 tsp ground cinnamon
- 2 tsp ground pumpkin spice mix
- 2 cups Imagine Free Range Chicken Broth
- 2 cups apple juice
- 2 cups heavy whipping cream
- salt and pepper, to taste
- Set the Instant Pot to “sauté”. Add the olive oil and onion to the pot, stirring until soft and browned, usually takes about 5-6 minutes. Add in the garlic and ginger and stir for another minute or two.
- Press “cancel” to turn off the Instant Pot. Add the remaining ingredients into the pot except for the heavy whipping cream. Adding the cream at this point will cause it to curdle.
- Season generously with salt and pepper. Give the ingredients a good stir to distribute throughout the pot.
- Seal the Instant Pot and cook at high pressure (“manual”/”pressure cook” function) for 14 minutes. After the soup is ready, allow natural pressure release for at least 15-20 minutes before a quick pressure release to completely depressurize (until floating valve drops).
- Open the Instant Pot
- Using a good blender (we LOVE our Blendtec Total Classic) blend the contents of the Instant Pot on low. * You may need to blend it in a couple of batches. Be very careful, the ingredients will be hot and if you overfill or blend on high the contents will erupt out of the blender and it will look like Mt St Helens just blew its top in your kitchen!
- Stir in the heavy whipping cream to the mix.
- Taste for additional salt and pepper (or other seasonings) and top with some roasted pepitas if you like. Enjoy!
* The leftovers freeze really well. We pour the leftovers into Mason jars, then cool slightly and store in the freezer.