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Instant Pot Butternut Squash Soup | Easy step-by-step recipe

November 11, 2020 By Idriss Leave a Comment

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Vegan-friendly. Are you ready for a quintessential fall lunch or diner recipe? It is here! Instant pot soup recipe coming in hot: butternut squash edition. We provide step-by-step instructions so you’ll find it easy to follow. Be sure to let us know if you make it!

HOW TO MAKE BUTTERNUT SQUASH SOUP IN AN INSTANT POT

First, prepare your ingredients. You’ll need:

step-by-step collage showing how to make butternut squash soup

Butternut Squash: one small-to-medium squash. Peeled and chopped into one inch cubes. You can substitute with other similar squash, like buttercup or acorn squash.

Potatoes: preferably yellow potatoes for this recipe for the texture and taste, however other potatoes would do fine in a pinch. It may alter the consistency, but not enough that you’d want to skip making the recipe. Peeled and chopped into one-inch cubes.

Carrots: any color, peeled and chopped into one-inch cubes.

An onion: of preference red, for the sweetness, but any onion will do. Chopped.

Oil: We used olive oil, if you have another preference, feel free.

Spices: garam masala, turmeric, salt + pepper.

Broth: We love using chicken broth, however, if you want to keep the recipe vegan, use any vegetable broth.

Once you have all your ingredients prepped, set your instant pot to Sauté mode, coat with olive oil, and throw in your chopped onions. After a few minutes, you’ll add in the rest of the ingredients and switch the instant pot to Soup or set it for 30 minutes on normal pressure.

To top our soup, we used Crispy Chickpeas.

Butternut squash soup topped with crispy chickpeas and dry sage.

MAKING CRISPY CHICKPEAS

Rinse the canned chickpeas, drain them well, toss them in spices and olive oil and bake at 400F on a baking sheet in the oven. As simple as that. These crispy chickpeas are great as a snack, as a topping on soup, or in salad! They can be conserved in the fridge, however they’re so quick and easy to make that you can make them fresh any time!

oven-roasted chickpeas on a sheet pan

Print Pin

Instant Pot Butternut Squash Soup

Butternut squash soup topped with crispy chickpeas and dry sage.
Course Dinner/Lunch
Cuisine Canadian
Keyword 30 minutes, Burger recipe, Butternut Squash, Easy, Instant Pot, Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 305kcal
Author Idriss

Ingredients

  • 1 lbs peeled and diced butternut squash
  • 1 lbs diced yellow potatoes
  • 200 grams diced carrots (approximately 2 carrots)
  • 1 large onion roughly chopped
  • 1 tbsp olive oil
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • salt & pepper to taste
  • 2-3 cups veggie broth (see notes)

Crispy Chickpeas

  • 1 15oz can chickpeas
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • salt to taste

Instructions

  • Set your instant pot to saute and add in your olive oil. After olive oil is warmed up, add your onions and cook for 5-7 minutes.
  • Add in your chopped veggies, spices and cover completely with broth. Close your instant pot and set to 30 minutes on normal pressure. Or soup mode if you have one.
  • Drain your chickpeas and season with olive oil, chili flakes, salt and turmeric. Bake in the oven @400F for 10-15 minutes or until the chickpeas get crispy. Set aside.
  • After time has expired, carefully quick release the steam. Using an immersion blender, blend your soup until completely smooth.
  • Serve in a bowl. Garnish with chickpeas and a drizzle of coconut milk, or heavy cream.

Nutrition

Sugar: 6gFiber: 9gCalories: 305kcalSaturated Fat: 1gFat: 5gProtein: 11gCarbohydrates: 57g
Tried this recipe?Mention @broke_foodies to be featured on our page!
Butternut squash soup topped with crispy chickpeas and dry sage.
Simple and vegan friendly, this butternut squash soup is topped with crisyp chickpeas instead of croutons and dried sage.  #Soup #Vegan #butternut #squash #easy #recipe

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Filed Under: 30 Minutes or Less, Autumn, Cold Weather, Make this for dinner !, Recipe Index, Soup, Vegan

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Hi there!

I'm Idriss. I'm a full-time student and foodie. My wife Lea and I live in Montreal and we love to make and share simple and mostly healthy recipes that fit within a reasonable budget. All foodies are welcome! Read more about us ...

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