Welcome to the Roots Food Group blog! Today, we’re exploring a delightful recipe that combines easy preparation with rich, comforting flavors: Instapot Butternut Squash Soup. This recipe provides a quick, nutritious meal and combines cultural influences and health benefits. Before we start cooking, let’s explore the story behind this dish.
A Brief History of Butternut Squash Soup
Butternut squash soup is a staple in many cultures, particularly in North America and parts of Europe, where squash is a beloved autumn and winter vegetable. An Instant Pot for this soup is a modern twist, leveraging technology to simplify cooking. Adding elements like curry powder and coconut milk infuses the soup with flavors reminiscent of South Asian cuisine, making it a wonderful example of how traditional dishes can evolve with global influences.
Health Benefits
Butternut squash is a powerhouse of nutrition:
- Rich in Vitamins: It’s high in vitamins A and C, which are great for immune support and skin health.
- Dietary Fiber: Promotes healthy digestion and can aid in weight management.
- Antioxidants: Contains vital antioxidants like beta-carotene and zeaxanthin that help combat inflammation and promote overall health.
Cultural Significance
Integrating butternut squash with spices like curry and creamy coconut milk enhances flavor and bridges culinary traditions worldwide. This dish exemplifies how modern cooking methods like the Instant Pot can transform traditional ingredients into something new and exciting, making it accessible and appealing to a global palate.
The Recipe
Ingredients
- 2 Tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 Tbsp. curry powder
- 2 1⁄2 lb. diced butternut squash
- 1 1⁄2 tsp. kosher salt
- 2 1⁄2 cup vegetable broth
- 1 cup coconut milk, plus more for serving
- Chopped cilantro and sliced jalapenos for serving
Directions
Step 1: Add the oil to the liner of a 6- or 8-quart Instant Pot and set to Sauté. Add the onion and cook until tender, about 6 minutes. Add the garlic and curry powder and cook 1 more minute.
Step 2: Add the squash, salt, and broth to the pot. Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 15 minutes. When the timer is up, let it rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
Step 3: Meanwhile, pour the coconut milk into a blender. Blend until smooth. Pour into a bowl and set aside.
Step 4: Transfer half of the squash mixture to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Repeat with the second half of the soup. Return the blended soup to the pot. Stir in 1 cup of the coconut milk. If desired, serve warm, topped with a swirl of additional coconut milk, cilantro, and sliced jalapenos.
This Instapot Butternut Squash Soup is perfect for a cozy night in or as a festive starter during the holidays. Its creamy texture and aromatic flavors make it a comforting dish to please any crowd. Enjoy the ease of preparation and the delightful combination of traditional ingredients with modern culinary techniques in your kitchen!
Related searches
- Perfect cooking time for butternut squash in Instant Pot
- Using frozen butternut squash in soup
- Best spices for butternut squash soup
- Vegan butternut squash soup recipe
- Storing and freezing butternut squash soup
