Winter Squash Soup {Instant Pot}

It's only mid February, which means we have plenty of cold weather still ahead here in Minnesota. So there's plenty of time to enjoy a wonderful soup like this. This soup is pretty close to the soup of its namesake at Panera, which I adore. So I'm glad to be able to make a big batch at home - and it's SOOO easy using the Instant Pot! Throw everything in the pot, let it do its magic, and then blend it up at the end. Easy peasy!

The hardest part about this, as with all butternut squash recipes, is cutting up the squash. Buying it precut or frozen is an option if you just can't hack it. Sorry for the pun. Sorry, not sorry.

This Winter Squash Soup is great for your Meatless Monday. It can also easily be made vegan by using vegetable broth, maple syrup and coconut milk. Or use honey, chicken broth and half and half, or whatever combination of these you have on hand, if your diet is not restricted.

Winter won't seem nearly as long with delicious soup to eat!

Find more great stuff at Inspire Me, Inspire Me 2, Hearth and Soul, Fabulous, Full Plate.




Winter Squash Soup

1 Tbsp. olive oil
1 small sweet onion diced
2 cloves garlic, minced
5 cups butternut squash, peeled and cubed, about a 3 lb squash
15 oz pumpkin puree
2 cups apple cider
2 1/2 cups vegetable or chicken broth
2 Tbsp maple syrup or honey
3/4 tsp. cinnamon
1/2 tsp. curry powder
1/8 tsp. ground ginger
3/4 tsp. salt
1/2 tsp. black pepper
1/2 cup full-fat coconut milk or half and half

Turn instant pot on and set to "saute" function. Once hot, add oil and onion. Cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Add garlic and cook for an additional 30 seconds, stirring frequently to prevent burning. Press "cancel" to stop cooking process.

Add remaining ingredients (except coconut milk or half and half) and gently stir to ensure that all ingredients are submerged in liquid. Secure lid and set valve to the sealing position. Cook on high pressure for 8 minutes.

Once the soup is done cooking, do a quick release. Add coconut milk or half and half. Use an immersion blender, or transfer in batches to a high-speed blender, to puree until smooth and creamy. Garnish with pumpkin seeds, if desired, and serve warm.