Instant Pot Butternut Squash Soup with Orange and Spices

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A blue bowl holding golden butternut squash soup, an orange cut in half, and a plate of fresh sliced bread.

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Instant Pot Butternut Squash Soup with Orange and Spices

So simple to make, this easy pressure cooker spiced butternut squash soup takes next to no time and produces gorgeous, velvety, spicy soup that you will want to serve again and again.

Servings:

Author: Helen Best-Shaw

Prep Time4

Cook Time11

Total Time15

Ingredients

250 g butternut squash - deseeded, peeled and chopped
1 large carrot - peeled and roughly chopped
1 onion - peeled and roughly chopped
1 clove garlic - peeled & roughly chopped
1 stick celery - chopped
1 orange - peeled and split into segments – use 2 if very small
2 cups vegetable stock
1 tbsp lemon juice
½ tsp garam masala
½ tsp curry powder
pepper & salt - to taste

Optional / To garnish

fresh coriander leaf
mixed seeds

USA Cups - Metric

Instructions

Prepare the fruit and vegetables. Deseed, peel and chop the squash. Peel and chop the carrot, onion and garlic. Destring and chop celery. Peel the orange and divide into segments, discarding the pith.
1 large carrot, 1 orange, 1 clove garlic, 1 stick celery, 250 g butternut squash, 1 onion
Put all the ingredients in the pressure cooker.
2 cups vegetable stock, 1 tbsp lemon juice, ½ tsp garam masala, ½ tsp curry powder
Check that the seal is properly in the lid, and that the weight is set to pressure. Cook on high pressure for 7 minutes, or use your pressure cooker soup programme.
Leave on natural pressure release setting/keep warm for five minutes. Then release the remaining pressure.
Open the lid and blend the soup using a stick blender. Taste and adjust the seasoning if necessary.
pepper & salt
Garnish to taste. Serve hot and enjoy!
fresh coriander leaf, mixed seeds

Notes

Storage

Fridge – Allow your soup to cool. Then pour into containers and seal. This spiced butternut squash and orange soup will keep in the fridge for up to 3 days. Reheat on the stove top or in the microwave.

Freezer – Once cold, pour your soup into containers, seal and freeze. It will keep for 6 months.

Reheating – Defrost soup in the fridge overnight, or on the kitchen counter for a few hours. Reheat your soup in a pan on the stove, or in the microwave. When using the microwave, I like to use a Pyrex-style jug for convenience.

Hints and tips

This spiced butternut squash soup recipe is quick and incredibly easy! You don't even need to worry too much about how you chop the vegetables. The Instant Pot will do all the work.

Be aware of the minimum amount of liquid needed to bring your pressure cooker to pressure. You can increase this recipe, but not reduce it. I use a 5.5 litre (6 quart) Instant Pot. A larger pressure cooker may need more liquid.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.