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Plant-Based Butternut Squash Soup
All the butternut squash in my garden was ready to pick last week, leaving me with an abundance of beautiful squash. My favorite way to eat it is in soup, however the 100 degree days are hardly soup weather. Fall is around the corner, though, and this week the temperature has dipped into the 90's, giving me an excuse to make my favorite soup. The best thing about this version is the use of the Instant Pot to prepare the butternut squash. No cutting or peeling is necessary.
CategoryBlue Zone Recipes, Fall, Instant Pot, Soups, Vegan
Total Time40 Mins
DifficultyEasy
Yields4 servings
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 4 cups cooked butternut squash
- 4 oz onion, diced
- 1 jalapeno pepper, seeded and minced (optional)
- 1 garlic clove, minced
- 1 tsp fresh sage, minced
- ¼ tsp red pepper flakes
- â…“ tsp ground cinnamon
- 2 cups vegetable broth
- ¼ cup soy milk or almond milk (optional)
- 2 tbsp toasted pumpkin seeds
- ¼ tsp paprika
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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For the butternut squash: Use a large butternut squash to obtain the yield required. It may be necessary to cook two if they're small. This recipe requires the use of an Instant Pot or electric pressure cooker. Place the squash on a trivet or rack inside the Instant Pot. Add 1 cup of water. It is not necessary to cut the squash or prick it.
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Seal the lid and cook on high pressure for 5 minutes. Allow it to release naturally, approximately 10-15 minutes. Remove lid, when indicator has dropped completely, and take the squash out of the pot. Set it on a cutting board and carefully cut it into two pieces. Remove the seeds and membranes. At this time the squash will not be soft enough to eat as mashed butternut squash. It will still have some texture left and will cook completely in the soup. Scoop the squash out of the skin and set aside.
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In a large saucepan, saute the onion in water, adding the pepper, garlic, sage, red pepper and cinnamon after a couple minutes. Add the squash and broth and bring to a boil. Reduce heat and simmer for 10-15 minutes. Puree soup with an immersion blender or by transferring the soup to a standing blender. Do not overfill the blender and place a towel over the top of the blender before starting it. Start it at a low speed and increase. It may be necessary to puree the soup in two batches.
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Return pureed soup to the pan and mix in the soy or almond milk. If too thick, add more water or non-dairy milk. Serve with toasted pumpkin seeds and sprinkle with cayenne pepper or paprika.
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