Velvety Butternut Wonder

• Butternut Squash: The Star of the Show – This versatile winter squash is the backbone of our soup. Its naturally sweet, nutty flavor and creamy texture become incredibly pronounced once roasted or pressure cooked. For convenience, you can purchase whole butternut squash and peel and cube it yourself, or opt for pre-cut varieties found in the produce section of most grocery stores, saving valuable prep time. When selecting a whole squash, look for one that is firm, heavy for its size, and free of soft spots or blemishes.
• Onion: The Aromatic Foundation – Onions provide a foundational layer of savory depth, complementing the sweetness of the butternut squash. You have flexibility here; sweet onions offer a milder flavor, while yellow or white onions provide a slightly sharper, more robust base. Whichever you choose, ensure it’s fresh and firm. Sautéing the onion helps unlock its complex sugars, contributing to the soup’s overall richness.
• Vegetable Broth: The Liquid Gold – The broth ties everything together, infusing the soup with additional savory notes and the perfect consistency. I highly recommend using reduced-sodium vegetable broth to better control the overall saltiness of your soup, as many commercial broths can be quite high in sodium. For those not following a vegan diet, chicken stock or bone broth are excellent alternatives that add another layer of flavor and potentially more protein. Always check labels to ensure your broth is gluten-free if needed. Or, for an even fresher taste and to reduce food waste, consider making your own Instant Pot Vegetable Broth from scraps. This homemade option allows you to control all the ingredients and avoid unwanted additives.

While these three ingredients form the core, don’t hesitate to personalize your soup with a pinch of salt and pepper to taste. These seasonings are simple but essential for bringing out the best in your ingredients.

Step Three: Simmer to Perfection. Pour the vegetable broth into the pot with the squash and onion. Add your desired amount of sea salt and ground black pepper to taste. Increase the heat to high and bring the mixture to a gentle simmer. Once simmering, reduce the heat and let it cook for about 10-15 minutes, allowing all the flavors to meld beautifully and the vegetables to become incredibly tender. This ensures a silky-smooth texture once blended.

Step Four: Puree and Serve. The final step is to achieve that signature creamy texture. Carefully use a hand-immersion blender directly in the pot to blend the soup until it’s completely smooth. For those without an immersion blender, you can carefully ladle the hot mixture in batches into a standard blender, blending on low speed until smooth (be sure to vent the lid to allow steam to escape and cover with a towel for safety). Once pureed, adjust seasonings one last time if necessary, and serve your piping hot, deliciously creamy butternut squash soup!

• 1 butternut squash, peeled, seeded, and cubed (yields about 2 1/2 cups of cubed squash)
• 2 tablespoons water (for sautéing onion)
• 1 large onion, finely diced
• 4 cups reduced-sodium vegetable broth (or chicken broth if not vegan)
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste

Instructions

1. Preheat your oven to 400°F (200°C). For easy cleanup, line a large baking sheet with parchment paper. This step is optional but highly recommended. Refer to the notes section for Instant Pot directions.
2. Arrange the peeled and cubed butternut squash in a single, even layer on the prepared baking sheet. Ensure there’s enough space between cubes for even roasting.
3. Bake the squash for approximately 40 minutes, or until the cubes are tender, slightly caramelized, and just beginning to brown around the edges. This roasting process significantly enhances the squash’s natural sweetness and flavor.
4. While the squash is roasting, heat the 2 tablespoons of water in a large, heavy-bottomed stockpot or Dutch oven over medium heat.
5. Add the diced onion to the pot and sauté, stirring occasionally, for about 5-7 minutes, until the onion softens and becomes translucent. Avoid browning.
6. Once roasted, carefully remove the butternut squash from the oven and transfer all the tender squash cubes into the stockpot with the softened onion.
7. Pour in the reduced-sodium vegetable broth. Add the sea salt and ground black pepper. Increase the heat to high and bring the mixture to a strong simmer. Once simmering, reduce the heat to low, cover, and let it gently cook for an additional 10-15 minutes, allowing the flavors to fully meld.
8. Carefully remove the pot from the heat. Using a hand-immersion blender, blend the soup directly in the pot until it reaches a perfectly smooth and creamy consistency. Alternatively, if using a standard blender, carefully ladle about two cups of the hot mixture at a time into the blender. Secure the lid (leaving the vent open and covering it with a kitchen towel to prevent steam buildup and splattering) and blend on low speed until silky smooth. Repeat with the remaining batches until all the soup is blended.
9. Taste the soup and adjust seasonings (salt, pepper, or any optional sweeteners/spices) as needed. Serve hot, garnished with fresh herbs, a swirl of coconut cream, or toasted seeds if desired.

1. INSTANT POT INSTRUCTIONS: For a faster cooking method, place the cubed butternut squash, diced onion, and vegetable broth directly into your Instant Pot. Secure the lid and set it to cook on high pressure for 6 minutes. Once cooking is complete, perform a quick release of the pressure. Carefully remove the lid and use a hand-immersion blender to blend the soup right in the pot until smooth. Season to your preference with salt and pepper.
2. Prepare Ahead: To save time on busy days, you can roast the butternut squash up to 3 days in advance. Once cooled, store the roasted squash in an airtight container in the refrigerator until you are ready to prepare the soup.
3. Blending Safety (Standard Blender): If you opt to blend the hot soup in a conventional blender, exercise extreme caution. Never fill the blender past the halfway mark. Always remove the small cap from the blender lid to allow steam to escape, then place a clean kitchen towel over the opening to prevent splattering. Blend on a slow speed initially, gradually increasing as the mixture smooths out.
4. Blending Safety (Immersion Blender): When using a hand-immersion blender with hot liquids, ensure the blade is fully submerged in the soup before turning it on to prevent hot splashes. Move the blender slowly and deliberately through the soup. For added safety, consider wearing an oven mitt on the hand holding the pot or blender.
5. Broth Selection: Always look for “reduced-sodium” vegetable broth in the soup aisle of your grocery store. This allows you to control the seasoning precisely and avoid an overly salty soup.
6. Adding Protein: If you are not strictly vegetarian or vegan and wish to add more protein, feel free to substitute the vegetable broth with a good quality reduced-sodium chicken broth.
7. Flavor Enhancements: For a more complex flavor profile, you can always introduce additional dried spices. Consider adding a teaspoon of dried thyme, a pinch of ground cinnamon (which pairs wonderfully with squash), a dash of garlic powder, or even a touch of curry powder to the pot when simmering. These additions will create a delightful aromatic depth.
8. Storage of Leftovers: Any leftover soup can be stored safely in an airtight container in the refrigerator for up to 4 days. Always reheat thoroughly on the stovetop or in the microwave before serving to ensure it’s piping hot.