Today I am sharing the Instant Pot Spicy Butternut Squash Soup recipe from our cookbook, The Gluten-Free Instant Pot Cookbook, written with Sara of My Imperfect Kitchen. Pair it with a new Instant Pot and you’ve got the perfect gift for the cooks in your life!
The inspiration for the recipe was a meal The Artist and I had at Plumpjack Hotel at Lake Tahoe, California. After a day of hiking the trails and visiting our favorite spots around the lake, we went back to our hotel and I ordered a bowl of the daily soup to warm up.
What arrived was a steaming bowl of golden butternut squash soup, just what I was hoping for. The first spoonful was a revelation, there was a subtle spicy heat that enhanced the flavors of the squash. Just enough to taste but not so much that it burned. It was so good I had it again the next day!
Even those who are sensitive to peppers will enjoy this soup. I didn’t add much hot sauce to begin with, preferring to let each person add more heat to their particular taste. I always pass a bottle of hot sauce at the table and everyone can customize their bowls of soup to their liking.
This Spicy Butternut Squash Soup is delightful all year long, but especially during the cold weather when you need something to warm you up. It is creamy without any dairy. It is a wonderfully filling meal that happens to be vegetarian, vegan, dairy-free, and gluten-free, all with a touch of spicy heat.
I have made different variations of vegetable soups for years including one I call Jack O’Lantern Soup specifically for Halloween. It is a combination of my favorite black bean soup on one side of the bowl with sweet potato/carrot soup on the opposite side, creating an orange and black yin and yang presentation that everyone has fun with! You could use today’s soup along with the black bean soup if you want.
I hope you have a chance to make today’s Instant Pot Spicy Butternut Squash Soup soon. It is guaranteed to chase away any chills and will warm you to your toes!! Have a wonderful weekend!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Spicy Butternut Squash Soup:
- Butternut squash, oil, shallots, celery, carrots, fresh thyme
- Garlic, vegetable stock, maple syrup, hot sauce like Sriracha
If you like a little smoky heat in your soup, you can stir in some chipotle powder. I love the flavor it brings to any savory dish.
How to make Spicy Butternut Squash Soup:
- Quickly microwave the squash to make it easier to cut; remove the seeds and string, peel, and cut into chunks
- In your Instant Pot, sauté the shallots, celery, carrots, and thyme, cooking about 4 minutes, stirring often or until softened; add the garlic and cook another 30 seconds, the deglaze the pot with some of the stock and scraping the bottom to remove any stuck-on bits (they are full of flavor!)
- Add remaining stock plus the maple syrup, salt, pepper, hot sauce, and the cubed squash; press Cancel then close and lock the lid and cook on high pressure for 9 minutes, then naturally release the pressure for 10 minutes, and finally finish releasing the remaining steam
- Use an immersion blender to puree the soup right in the pot or a regular blender in two batches; taste and adjust seasonings then ladle into serving bowls and garnish with fresh thyme sprigs or chopped parsley, and serve hot
When using a regular blender, never over fill it – you need lots of head space to allow for expansion. I like to cover the lid with a towel and hold it in place so we don’t get the contents flying all over the kitchen!
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife and paring knife
- Cutting board
- Measuring cups
- Wooden flat spatula (for scraping the bottom of the pot)
- Instant Pot
- Immersion blender or regular blender
- Soup bowls
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 1 medium butternut squash
- 3 tablespoons (45 ml) olive or vegetable oil
- 2 large shallots, minced
- 3 stalks celery, trimmed and finely chopped
- 2 carrots, trimmed and finely chopped
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
- 3 cups (705 ml) gluten-free vegetable stock, divided
- 2 tablespoons (30 ml) maple syrup or agave syrup, or to taste
- 1 teaspoon kosher or fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon hot sauce, or to taste (Sriracha brand is gluten free)
- Thyme sprigs or chopped parsley, for garnish
- Place the squash in the microwave and heat 30 seconds to 1 minute. This softens the rind and makes it easier and safer to cut. Using a large, sharp knife, cut the squash into quarters, scrape out the seeds and strings, and peel the chunks. Cut into cubes.
- Press Sauté on your Instant Pot and add the oil to the inner pot. When it is hot, add the shallots, celery, carrots, and thyme and cook 4 minutes, stirring often, or until softened. Add the garlic and cook for 30 seconds. Add 1 cup (235 ml) of the stock to the pot, scraping the bottom to release any browned bits. Add the remaining 2 cups (470 ml) stock, maple syrup, salt, pepper, hot sauce, and butternut squash. Press Cancel.
- Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 9 minutes. When it is finished, release the pressure naturally for 10 minutes, then release the remaining pressure by turning the steam release handle to venting. When the pressure valve drops, unlock the lid and open it carefully. Check to make sure the squash is fork-tender. If it needs more time, replace the lid, return to pressure, and cook for another 2 or 3 minutes.
- Use an immersion blender to puree the soup right in the inner pot, or transfer half of the soup at a time to a blender and puree in batches. Taste the soup and adjust the seasonings as needed. If the soup is too thick, add a little more stock or water. Ladle into serving bowls, sprinkle with the thyme sprigs or parsley, and serve hot.
- Recipe can be found at www.theheritagecook.com
Gluten Free, Dairy Free, Vegetarian, Vegan, Soy Free, Nut Free, Egg Free
From The Gluten-Free Instant Pot Cookbook by Jane Bonacci and Sara De Leeuw, Harvard Common Press; Quarto Publishing
Amount Per Serving: Calories: 179Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 731mgCarbohydrates: 30gFiber: 2gSugar: 16gProtein: 1g
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month features a bunch of recipes for winter squash, and one for a perennial favorite of summer squash that’s good to have in your back pocket all year long. Our host this month is Susan who blogs at The Wimpy Vegetarian.
We have a great mix of recipes including appetizers, sides, main courses, and dessert. Make sure you check out the links to these amazing recipes!
Comforting Squash Dishes
- Acorn Squash Rum Punch – Mother Would Know
- Cheesy Vegetable Tian – That Skinny Chick Can Bake
- Instant Pot Spicy Butternut Squash Soup – The Heritage Cook (you are here!)
- Stuffed Delicata Squash from The Wimpy Vegetarian
- Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives – From A Chef’s Kitchen
- Pumpkin Bars with Maple Frosting and Toasted Walnuts – Creative Culinary
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