Butternut Squash and Carrot Instant Pot Soup

Gf, Paleo

Background

This dish is the first dish I made in my Instant Pot. If you get this one, it comes with a nifty cookbook that has some delicious recipes! The first recipe is a ginger butternut squash soup that just looked so amazing. At the time, I had a ton of carrots on hand that really needed to be used. So, I thought a carrot soup would be yummy…but who wants to eat just a carrot soup? So I ran to the store and bought some butternut squash as well. When I came back home, I created a loose rendition of the Instant Pot recipe. It was pretty good. I have since made it many times for my family and have continued to tweak it. I personally like using food grade ginger essential oils but not very many people feel comfortable or have food grade oils on hand. However, if you do, I encourage you to replace the fresh ginger with a few drops of oil or even try a combination! You will not be sorry!

While the Instant Pot makes it super quick to make this soup it is not necessary to make it. You can boil the ingredients until they are soft on the stove top. It has just as much flavor as using the Instant Pot it will just take a bit longer… I’d say around an hour depending on how small you cut the carrots and squash.

Preparation

Now onto how to create this beautiful soup! You want to first use your Instant Pot’s saute function with your choice of oil, butter or ghee to saute your onions, garlic and ginger root. Once they are soft, 2-3 minutes, add in the chunks of butternut squash.

Butternut squash is easy to peel if you have a nice sharp vegetable peeler. If you don’t, it can be quite a chore. I usually peel it as I am cutting it up. It’s very easy to chop up the squash into chunks and then take the peel off the smaller pieces. This is really the best way to tackle any challenge in life…one small step at a time!

Back to the soup…once you give the squash a quick sear you are going to add the spices and carrots. If you don’t want to use a bag of baby carrots because they are more convenient and less budget friendly you can use 3-4 whole carrots and just cut them into chucks as well. Next add the spices and salt/pepper to taste. Give it a good stir and add the broth. You can use whatever broth you have on hand.  I usually have beef and vegetable but mushroom or chicken would be delicious too!

Time for the magic to happen! Put the lid on the Instant Pot, set on high pressure for 10 minutes (that’s right I said only 10 mins…you want to buy and Instant Pot now right?). Once its done cooking, you can quick releases the steam.

Next use a regular blender or an immersion blender to blend out all the lumps. Now I love my immersion blender, but I honestly like using the regular blender (if its already out on my counter and I don’t have to clear off space for it). I prefer this method because it makes sure you have no lumps. I always end up having a whole carrot or a big piece of squash  if I use my immersion blender! If you use a regular blender make sure you put a towel over the top so you don’t get burned.

It really is that quick and that simple. You can have a beautiful autumn inspired soup in about 30 minutes! I served mine in a big family bowl with parsley in the center and some coconut milk drizzled on the top! Delicious! I hope you guys enjoy this soup as much as I do! (Don’t mind the chipped bowl…I’m super clumsy!)

Butternut Squash and Carrot Instant Pot Soup

GF, Paleo, Vegan

Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

Oil/butter for sauteing

½ tbsp cardamon

1 tsp nutmeg

1 tsp cinnamon

S&P to taste

2 inches ginger root, peeled and minced

2 cloves garlic minced

1 medium onion

16 oz baby carrots or 3-4 regular carrots

1 small butternut squash peeled and cubed

1 qt vegetable stock

Add desired oil to your Instant Pot and use the saute function to saute the onions, garlic and ginger for a few minutes. Add the butternut squash and saute a few minutes. Add in carrots, spices and broth. Seal the lid and cook high for 10 minutes. Quick releases the steam and blend soup until smooth.

Top soup with croutons, sour cream, parsley or anything you want!

I hope you all have a wonderful family filled Sunday! If you like this dish or have questions always leave your comments below!

Blessings,

KARA

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