Instant Pot Butternut Pumpkin Soup

Instant Pot Butternut Pumpkin Soup is a beautiful, healthy soup made with pureed butternut and pumpkin squash, almond milk and a variety of aromatic spices. This is a light, creamy soup with a hint of curry, apple cider and honey sweetness that warms you through.

This soup is versatile and can be made with or without pumpkin. If you choose not to use pumpkin, simply use more butternut squash. It is full of delicious nutrients and pairs well with Fresh Whole Wheat Bread, our Homemade Sourdough Pretzels, or finished with a dainty Maple Date Bar.

Many of our know, we organically grow lots of our own food and enjoy creating recipes that are delicious and sustaining. Squash is a wonderful vegetable to include in your garden as it is nutritious, versatile, and can be made into savory and sweet dishes. Butternut squash is an especially wonderful squash that has a nutty, sweet flavor profile and a creamy texture.

How healthy is Butternut Squash soup?

Butternut squash is filled with antioxidants, vitamins C and E, magnesium and potassium. Just one cup of soup is delivering healthy nutrients to your body that is shown to fight against inflammation and a variety of other chronic diseases.

When you add aromatic spices and herbs to your soup such as curry and cinnamon you are aiding in digestive health and reaping the benefits of their warming, soothing properties.

It is easy to quickly cook and prepare any squash in the Instant Pot. The video shows you how!

Does Butternut Squash need peeling for soup?

The decision to peel your squash before eating is mostly personal preference. Most squash skins are edible once cooked, but many prefer to remove the skin for a lighter, creamier consistency. If you choose to leave the skins simply wash the squash well, cut it in half lengthwise and scoop out the seeds, roast them face down on a baking sheet and add them to your recipe. If you are making a soup you can use an immersion blender to combine everything.

We prefer to take the skins off of our squash when making a soup, but peeling raw squash is a difficult and time consuming task; this is where the Instant Pot comes in handy. You can of course boil the squash on the stove top, but it takes time, it is messy, and you do lose a lot of nutrients during the process. Cooking the squash in the Instant Pot is a mess free method that cooks the squash beautifully, retains a lot of the nutrients, and the peels come right off.

We have made roasted squash soups on the stove top for years and years. Roasting squash intensifies and sweetens the flavor beautifully, but it takes a lot longer than steaming in the Instant Pot. This is another preference decision, if you are wanting a deep, sweet flavor roasting the squash will give you that. But if you want a fuss free, light squash soup that is still scrumptious, consider using your pressure cooker.

We recommend using the liquid that remains after the squash is steamed to remove the skins. It is full of nutrients and a bounty of flavor that will enrich the soup immensely. Just be sure to wash the squash very well before putting them in the Instant Pot so that the liquid isn’t dirty.

We changed up the traditional Butternut Pumpkin Soup recipe to do this vegan version in the Instant Pot. We replaced the heavy cream with unsweetened almond milk and it delivers a creamy texture that we know you will love. If you prefer a more traditional soup base, simply use whatever dairy products you desire.

Does Butternut Squash cause bloating and flatulence?

Most winter squashes are full of soluble fiber which will slow the digestive tract and can be beneficial in helping to regulate blood cholesterol levels and prevent diabetes. It is important to remember that when you increase the amount of soluble fiber in your diet, flatulence, bloating and even diarrhea can occur. To lessen these side effects it is important to drink a lot of water and stay lightly active, which will stimulate your digestive tract.

BUTTERNUT PUMPKIN SOUP RECIPE NOTES:

Visit our post about pureeing sweet potatoes in the instant pot if you have further questions on the process.

There are several methods to make this pumpkin butternut soup so choose whatever works best for you. Assuming you have a fresh whole butternut and pumpkin, we are showing you the method to peel and puree the squash.

If you have either frozen thawed homemade puree or canned puree this recipe gets even easier. Skip the first instruction group entirely and hop down to the make the soup section.

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