Butternut squash soup in the Instant Pot or any old electric pressure cooker you have lying around is quite probably the easiest soup ever. The hardest part is dealing with the butternut squash and that’s not that difficult, people.
I don’t know if any of you have access to an Atlanta Bread Company, but if you do, go there and get their butternut squash soup. It’s what dreams are made of and it’s what inspired me to create my own. (I don’t want to shell out stupid money at Atlanta Bread Company for soup all the time.)
I’ve tried other butternut squash soups, but no, they just don’t compare. I have tried a “copy cat” version that circulated online, but it didn’t do it for me. But what I did like about the copy cat version is that it called for curry powder. I was dubious because you don’t really taste curry in Atlanta Bread Company’s but it did take it once step closer to the flavor.
Now, I know some people are just turned off by curry. Again, you do not “taste” it and as I have in the recipe, start small at 1/8 of a teaspoon. I like more, but I like curry. At 1/8 you will not taste “curry” but it is necessary – don’t leave it out.
Butternut squash soup is just so comforting to me. It’s like silk in a cup, you know? I like to have a grilled cheese with it or maybe a big salad and a piece of hot crusty bread. It’s super filling, I mean, it is all veggies. And simple…I’m telling you, simple! You just dump it all in the pot, pressure and that’s it. You can’t get more basic than this.
Before you run out and get the stuff for this stupid good butternut squash soup, let me share with you how I deal with a butternut squash: First off, I wear gloves. Always. Butternut squash has this “stuff” that puts a coating type thing on your hands and it’s not easy to get rid of. Second, I cut the neck from the belly of it. I simply use a vegetable peeler to peel the skin off of each part. I cube up the neck and cut the belly in half. I scoop the seeds out and then cube the belly halves up. That’s it! It’s not rocket surgery, but that’s what’s up.
Psst…to make this vegetarian, just skip the chicken broth and add veggie broth! And…if you want to make it on the stove, just toss it in a large pot and simmer until the squash is tender!
Butternut Squash Soup
- 1 2.5 pound butternut squash, peeled and cubed
- 1 apple peeled and cubed
- 1 small/medium yellow potato, peeled and cubed
- 3 cups chicken broth or vegetable broth
- ⅛-½ teaspoon curry powder, depending on how curry you like it
- ⅛ teaspoon turmeric
- pinch cinnamon
- pinch nutmeg, or a bit of freshly grated
- pinch cayenne
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 1 teaspoon salt
- 1 5.5 ounce can coconut cream
INSTANT POT/PRESSURE COOKER
Place all the ingredients, except for the coconut cream in your Instant Pot/pressure cooker. Give it a stir about.
Pressure on high for 10 minutes and quick release the pressure when done.
Add the coconut cream to the pot and use your immersion blender to blend smooth. If you don't have an immersion blender, you can put it in your regular blender, but let it cool just a bit and be very careful of overflow – you may have to blend in two batches.
Taste for seasoning. I often find I add a bit more curry and cinnamon, but that's how I like it.
Serve with crusty bread and a huge salad!
Dump all the ingredients in a large pot. Bring to a boil and then turn the heat down to a simmer. Simmer for 20 minutes, until butternut squash is tender.
Use an immersion blender or regular blender to blend smooth.