Here is another one of my modified recipes using bits and pieces from a couple of other butternut squash soup recipes – this one and this one to be exact. Using the InstaPot makes this super easy to make and will be perfect for the fall and winter. An immersion blender lets you blend it right in the Instapot (but a blender will work too).
I love the crisp taste of ginger and think the few slices of fresh ginger in this recipe gives it a wonderfully subtle flavor. Kenny also noticed the nutmeg and I think these two flavors work really well together. I hope you like it too.
BONUS TIP: We had some leftover shredded chicken from a store bought rotisserie chicken that we added to make it a heartier meal when we had it for leftovers.
- 1 butternut squash, ~4 lbs
- 1 white onion, diced
- 1 tbsp olive oil or ghee
- 1/2″ fresh ginger, peeled and sliced
- 1/4 tsp nutmeg
- 1 sprig of fresh sage, chopped
- 2 tbsp herbs de provence
- 4 cups chicken broth
- 1 can of coconut milk, full fat
- salt & pepper to taste
- Peel butternut squash, remove seeds and cut into 1/2″ – 1″ chunks.
- Use the saute feature on the Instapot and cook the onions in the olive oil or ghee until they are translucent.
- Add the butternut squash and all the other listed ingredients.
- Stir to mix things up, making sure to get the onions at the bottom mixed in as well.
- Now use the soup feature on your InstaPot. It should cook on high pressure for about 30 minutes.
- Once complete, use an immersion blender (or pour into a standard blender) to puree and blend the contents till the mixture is smooth.
- Serve! You can garnish with toasted pumpkin seeds or chives if you’d like.