Instant Pot Squash Soup

Dear soup,

How do I show my love for thee? By cooking you every chance I get. Let our relationship continue to grow with simple spoonfuls–and may steaming ladles never stop serving you. You make hot days cool, and cold days take on a warmer hue once you’re on the table. You are the utmost.

And, don’t forgot just how delicious soup really can be when you’re making it with homemade stock or broth. Talk about nourishing! Instant Pot squash soup is highly variable depending on what’s in your pantry, too. Don’t have kabocha or butternut squash? That’s ok! Use what you have. Buy some pre-cut squash cubes at the grocery store. You do you, boo.

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Instant Pot Squash Soup

With a slow cooker alternative!

Course Soup

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 4 people

Ingredients

• 1 kabocha or butternut  squash peeled, seeded and chopped into quarters
• 4 cups chicken stock or any type of homemade stock, see notes
• 1/2 can full-fat coconut milk
• 1/2 onion finely chopped
• 1 tablespoon ginger finely minced
• 8 fresh sage leaves
• 4 tablespoons butter
• 1/4 teaspoon nutmeg freshly grated
• sea salt and pepper

Instructions

Instant Pot:

1. On the Saute function, sauté onions and ginger in two tablespoons butter until onions are soft, about five minutes.
2. Season with 1 teaspoon salt and 1 teaspoon pepper.
3. Add squash and chicken stock to the Instant Pot; turn the Saute function off, place the lid on the Instant Pot and set the Manual function to 12 minutes. Make sure the lid is set to seal!
4. Allow the Instant Pot to come to pressure and cook. Once finished cooking, carefully release the steam and take the lid off.
5. Using an immersion blender, blend the squash and stock into a smooth soup, adding the coconut milk at this time. Adjust seasonings if needed.
6. Before serving, fry sage leaves in remaining butter, taking care not to burn butter past nutty brownness; place fried sage leaves on top of each bowlful with a grate or two of fresh nutmeg.

Slow cooker:

1. Sauté onions and ginger in two tablespoons butter over medium low heat until onions are soft.
2. Season with 1 teaspoon salt and 1 teaspoon pepper.
3. Place in slow cooker, then add squash and chicken stock to slow cooker; set on low for eight hours, or overnight.
4. After, gently mash the squash to desired texture (or allow to cool, then blitz to smooth perfection in a blender) and add coconut milk.
5. Adjust seasonings if needed.
6. Before serving, fry sage leaves in remaining butter, taking care not to burn butter past nutty brownness; place fried sage leaves on top of each bowlful with a grate or two of fresh nutmeg.

Recipe Notes

Notes: Try making your own stock at home!