instant pot butternut squash and pumpkin spice soup
Carson Solorsano
Ingredients
Here’s a list of all the ingredients for an **Instant Pot Butternut Squash and Pumpkin Spice Soup**, formatted with SEO-friendly keywords to help you rank better:
- **1 medium butternut squash** (peeled, seeded, and cubed)
- **1 cup pumpkin puree** (unsweetened, for a rich pumpkin flavor)
- **1 medium onion** (diced, for a savory base)
- **2 cloves garlic** (minced, for added depth of flavor)
- **1 medium carrot** (peeled and chopped, for natural sweetness)
- **1 medium apple** (peeled and diced, for a hint of sweetness)
- **4 cups vegetable broth** (low-sodium, for a healthy base)
- **1 cup coconut milk** (full-fat, for creaminess)
- **1 tsp pumpkin pie spice** (for warm, cozy flavors)
- **1/2 tsp ground cinnamon** (for a touch of sweetness)
- **1/4 tsp ground nutmeg** (for a nutty, aromatic flavor)
- **1/4 tsp ground ginger** (for a subtle kick)
- **2 tbsp olive oil** (or coconut oil, for sautéing)
- **Salt and black pepper** (to taste, for seasoning)
- **Optional toppings**: pumpkin seeds, croutons, or a drizzle of coconut cream
This **Instant Pot butternut squash soup recipe** is perfect for fall, packed with **pumpkin spice flavors**, and made effortlessly in your pressure cooker. It’s a **healthy, creamy, and vegan-friendly soup** that’s ideal for cozy dinners or meal prep!
Steps
# Instant Pot Butternut Squash and Pumpkin Spice Soup: A Cozy Fall Recipe
Warm up this fall with a creamy, flavorful **Instant Pot Butternut Squash and Pumpkin Spice Soup**. This easy-to-make recipe is perfect for busy weeknights or holiday gatherings. Packed with seasonal ingredients like butternut squash, pumpkin puree, and warm spices, this soup is a crowd-pleaser. Follow these detailed steps to create a delicious, SEO-friendly soup that’s ready in under an hour!
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## **Ingredients**
- 1 medium butternut squash (peeled, seeded, and cubed)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk (or heavy cream for a richer texture)
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1 tsp smoked paprika (optional, for depth of flavor)
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Optional toppings: roasted pumpkin seeds, a drizzle of cream, or fresh herbs
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## **Step-by-Step Instructions**
### **1. Prep the Ingredients**
- Peel and cube the butternut squash into 1-inch pieces.
- Dice the onion and mince the garlic.
- Measure out the pumpkin puree, broth, and spices.
### **2. Sauté the Aromatics**
- Set your Instant Pot to **Sauté mode** and add olive oil or butter.
- Sauté the diced onion for 3-4 minutes until translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
### **3. Add the Main Ingredients**
- Toss in the cubed butternut squash, pumpkin puree, and spices (pumpkin pie spice, smoked paprika, salt, and pepper). Stir to combine.
- Pour in the vegetable or chicken broth, ensuring all ingredients are submerged.
### **4. Pressure Cook**
- Secure the Instant Pot lid and set the valve to **Sealing**.
- Select **Manual/Pressure Cook** mode and set the timer for **10 minutes**.
- Once the cooking cycle is complete, allow a **natural release** for 10 minutes, then carefully perform a quick release for any remaining pressure.
### **5. Blend the Soup**
- Use an immersion blender to puree the soup directly in the Instant Pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
### **6. Add Creaminess**
- Stir in the coconut milk or heavy cream to give the soup a rich, velvety texture. Adjust seasoning with additional salt, pepper, or spices if needed.
### **7. Serve and Garnish**
- Ladle the soup into bowls and garnish with roasted pumpkin seeds, a drizzle of cream, or fresh herbs like parsley or thyme.
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## **Tips for Success**
- **Storage:** Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- **Customization:** Add a pinch of cayenne pepper for a spicy kick or swap coconut milk for almond milk for a lighter option.
- **Time-Saving Hack:** Use pre-cut butternut squash to save prep time.
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This **Instant Pot Butternut Squash and Pumpkin Spice Soup** is the ultimate fall comfort food. With its rich flavors, creamy texture, and quick preparation, it’s a must-try recipe for pumpkin spice lovers. Perfect for meal prep or holiday dinners, this soup will become a seasonal favorite!
**Keywords:** Instant Pot butternut squash soup, pumpkin spice soup, fall soup recipe, easy Instant Pot soup, creamy butternut squash soup, pumpkin puree soup, healthy fall recipes.