Butternut Squash Soup

fullsizeoutput_118bfMaking my favorite new soup recipe tonight!  For those following my nutrition plan this is perfect for the transition or optimization phase of our program!

I’ve made this about 3 or 4 times since Thanksgiving! Its really easy thanks to #gimmesomeoven! If you don’t know how to cut up a butternut squash than just look it up! That’s what I did! I have a smaller pot so I never seem to be able to get a whole squash in the pot. I also cut down the onion just a bit as well. We like a little bit of cream drizzled on ours at the end. It gives it a creamy touch and tones down the cayenne. Oh…one more thing! Do yourself a favor and buy an immersion blender! It’s seriously my new favorite appliance!!

Hope you enjoy!

INSTANT POT BUTTERNUT SQUASH SOUP

INGREDIENTS:

  • 2 cups vegetable stock
  • 4 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash*, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of smoked paprika (or cayenne pepper)

DIRECTIONS:

  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker.  Toss to combine.  Close lid securely and set vent to “Sealing”.
  2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid.
  3. Remove and discard the sage.  Stir in the coconut milk.
  4. Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.
  5. Serve warm, with optional garnishes if desired.

*A medium-sized butternut squash should weigh around 3-4 pounds.

All images and text ©Gimme Some Oven
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