Butternut Squash Soup

I was pretty excited when boxes of cubed butternut squash appeared in supermarkets because it really is a time saver. Unfortunately the quality and freshness varied greatly and the cubes often spoiled before I could use them. I went back to buying whole squash and peeling, seeding, and cubing it myself and discovered the taste was dramatically better. This soup is thick, so add water as needed when reheating.

Cuisine

Modern

Course

Dinner, Lunch, Main Course, Soup

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Kosher, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

10-12 servings, 15-30 min, butternut squash, chopped fresh ginger, contributed, cook 20 min, dinner, easy, garlic cloves, gluten free, ground cinnamon, instant pot recipe, kosher, large onions, lunch, main course, medium apples, modern, prep 15 min, pressure cook, salt, sauté, shallot, soup, vegan, vegetable stock or chicken stock, vegetarian, white pepper

Prep Time

15 min

Cook Time

20 min

Servings

10-12 servings

Ingredients

2 large onions
1 shallot
3 garlic cloves
2 tbsp chopped fresh ginger
1/2 tsp ground cinnamon
1/2 tsp salt
2 pinches white pepper
6 cups vegetable stock or chicken stock
4 lbs butternut squash
2 medium apples

Instructions

Press Sauté and when the display reads “Hot,” add the oil, onions, shallots, garlic, and ginger to the inner pot and cook for 3 minutes, stirring often. Add the cinnamon, salt, and pepper and stir. Add 2 cups (473ml) of the stock and use a wooden spoon to scrape the bottom of the pot clean. Press Cancel. Add the remaining stock, squash, and apples and stir.
Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 10 minutes. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Press Cancel and remove the lid. Use an immersion blender to puree for 4 full minutes. Add more salt and white pepper as needed.
If serving the next day, add 1/2 cup (118ml) of water or more to thin out the soup.