Instant Pot Spicy Butternut Squash Soup
This fall classic gets a kick of heat from some chili peppers and warm spices. Perfect for a chilly night in.
Servings: 8 cups
Ingredients
- 2 lb butternut squash peeled, seeded, and large diced
- 3 large carrots peeled and chopped into large pieces
- 2 shallots peeled and roughly diced
- 2-3 hot peppers roughly chopped (optional)
- 4 cups low-sodium chicken or vegetable stock
- 2 tbsp olive oil
Spice Blend:
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp fresh ground black pepper
- ¼ tsp red pepper flakes optional
Instructions
Instant Pot Instructions:
- In an Instant Pot or other electric pressure cooker, turn on the “Sauté” function. When the Instant pot reads “hot” on the display, add the olive oil.
- Add the carrots, shallots, and peppers (if using). Sauté in olive oil 4-6 minutes, until slightly softened and some of the edges are slightly caramelized. Stir occasionally, but not too much - caramelization happens when veggies sit still!
- Add the spice blend and stir to coat. Saute for 2-4 minutes more, allowing the spice blend to toast slightly and giving time for more caramelization happens. This builds flavor!
- Add the squash and the stock, stirring up any browned bits from the bottom of the Instant Pot.
- Press the “Manual” or “Pressure Cook” button, and set the timer to 8 minutes. Put the lid on, and make sure the valve is set to “sealing”. When the timer is done, manually release the pressure. Turn the Instant Pot off.
- Using an immersion blender or (carefully!) working in batches with a regular blender, puree the soup until smooth. If you’re using an immersion blender, this step can be done directly in the pot. Test the soup and adjust seasoning as needed - it will probably need more salt. Enjoy!
Stovetop Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers.
- Add the carrots, shallots, and peppers (if using). Sauté in olive oil 4-6 minutes, until slightly softened and some of the edges are slightly caramelized. Stir occasionally, but not too much - caramelization happens when veggies sit still!
- Add the spice blend and stir to coat. Saute for 2-4 minutes more, allowing the spice blend to toast slightly and giving time for more caramelization happens. This builds flavor!
- Add the squash and the stock, stirring up any browned bits from the bottom of the Instant Pot.
- Bring to a boil, then reduce to a simmer and continue to simmer, covered, for 25-35 minutes, until the vegetables are very soft. Turn off the heat.
- Using an immersion blender or (carefully!) working in batches with a regular blender, puree the soup until smooth. If you’re using an immersion blender, this step can be done directly in the pot. Test the soup and adjust seasoning as needed - it will probably need more salt. Enjoy!