This healthy Instant Pot Butternut Squash Soup is SO easy and fast you will want to make it weekly! Great for picky eaters and leftovers too!

close up of Instant Pot Butternut Squash Soup in a bowl with a spoon

PIN Healthy Instant Pot Butternut Squash Soup

Is it just me or is winter squash the best food in the entire world? I truly LIVE for squash season.

Whether I just make some simple instant pot butternut squash to mash up as a side dish or a curried butternut squash salad for Thanksgiving, I LOVE some squash.

You too? Cool.

Because I know we already had whole30 paleo butternut squash soup but THIS version is made in the Instant Pot which I know makes your very-busy-self VERY excited.

Instant Pot = EZ PZ yummy dinner! Sign you up!

Why Butternut Squash is so Healthy

Squash is one of those vegetables that REALLY get me into the fall spirit. The weather’s getting cooler, the leaves are falling, and it’s time for all things pumpkin and squash! Butternut squash has to be one of my personal faves because it’s so versatile; whether you’re in the mood for some vegan stuffed butternut squash or even some mac and cheese with butternut squash noodles, you’ll be sure to LOVE it! Today, I’m going to share with you a simple butternut squash soup in the instant pot that is smooth, creamy, and loaded with all the goodness this squash has to offer. Here are a few health benefits of the butternut squash:

  • It’s low in calories: One cup of butternut squash, used in whatever way you desire, only has 82 calories! 
  • It’s rich in nutrients: Yep, that’s right! Butternut squash is full of SO many nutrients that are vital for your body to thrive, such as Vitamins A, E, and C as well as folate, magnesium, potassium, and the list goes on! 
  • It has a high Antioxidant Content: Butternut squash contains many powerful antioxidants such as vitamin C, vitamin E, and beta-carotene which are essential to the maintenance of good health and aid in the avoidance of long term conditions and diseases. 
two bowls of Instant Pot Butternut Squash Soup with bread and seasoning on the side

How to Peel and Cut a Butternut Squash

When preparing your squash to cook up some butternut squash instant pot soup, you’ll want to follow these instructions, so that it’s as easy as possible! Here’s how:

Slice the ends

Using a large, sharpened chef’s knife, carefully slice off the bottom end of the butternut squash in a ¼ inch thick round. Do the same on the stem end at the top of the squash.

Peel

Using a sharp vegetable peeler, stand the squash upright and peel the outer layer of your squash in a downward motion until you begin to see the orange-colored flesh coming through. 

Cut 

Stand the squash upright and steady it with one hand. Using a large, sharpened chef’s knife, cut it downwards with the other hand until you have 2 long halves. Sometimes, a butternut squash can be difficult to cut. Feel free to tap on the sides of your knife as it moves down the squash. 

Scrape

Using a metal spoon, scrape out the stringy pulp and seeds from the cavity of each slice of the squash. 

Cube

For this instant pot squash soup, you will need to cube the squash. Simply slice the two halves into long strips, and then chop them into small squares. 

two bowls of Instant Pot Butternut Squash Soup on a table with spoons

FAQ

Brussels Sprouts and Sweet Potatoes FAQ

Are Sweet Potatoes healthier than White Potatoes?

Potatoes, in general, are a great food to add to your meals. Often, white potatoes are thought to not be as healthy, but in reality both types are highly nutritious! Both types are similar in their calorie, protein, and carbohydrate count. Sweet potatoes are very high in vitamin A, whereas white potatoes are high in potassium!


Can I make this vegan?

If you are following a vegan diet plan, you can easily enjoy these roasted sweet potatoes and brussels sprouts! Simply leave out the bacon and enjoy the roasted veggie goodness!


Is this recipe good for meal prep?

This recipe is actually SUCH a great choice for meal prep. The veggies keep really well when stored in the fridge, and you can add some leftover cooked chicken or whatever protein you desire to make it more of a meal!

Instant Pot Butternut Squash Soup on top of a table cloth with spoon

Other Healthy Butternut Squash Recipes

Print

Instant Pot Butternut Squash Soup

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 Cups
Calories 115kcal
Author Taylor

Ingredients

  • 2 tsp Olive oil
  • 1/2 Cup Onion, roughly chopped
  • 1 tsp Cinnamon
  • 1/2 tsp Ground cumin
  • 1/2 tsp Fresh ginger, minced
  • 1 tsp Salt
  • 1 Large apple, cubed (200g)
  • 3 Heaping Cups Butternut squash, peeled, seeded and cubed (425g)
  • 2 Cups Vegetable broth (not reduced sodium)
  • 1/2 Cup Light canned coconut milk

Instructions

  • Heat the oil in the Instant Pot on sautee mode. Add in the onion, cinnamon, ginger, cumin and salt. Cook for 5 minutes, stirring frequently.
  • Add in the apple, squash and broth. Cover and make sure the lid is set to sealing. Cook on manual high pressure for 8 minutes. Let pressure release naturally.
  • Once the pressure has released, transfer the soup to a high powered blender, such as a Blendtec, and add the coconut milk. Blend until smooth and creamy.
  • SLURP UP!

Nutrition

Calories: 115kcal | Carbohydrates: 21.7g | Protein: 1.7g | Fat: 3.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Sodium: 858mg | Potassium: 421mg | Fiber: 4.9g | Sugar: 8.3g | Vitamin A: 176IU | Vitamin C: 37mg | Calcium: 5.7mg | Iron: 6.2mg
Instant Pot Butternut Squash Soup collage photo

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