Creamy Instant Pot Acorn Squash Soup Recipe
This easy acorn squash soup recipe is perfect for the fall and holiday season. With a few simple steps, thanks to the high pressure of the Instant Pot, this soup is ready in minutes.
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Ingredients
- 2 acorn squash, cut in half and cored
- 1 cup water
- 1 medium apple, cored and cut into chunks
- 1 cup carrots, roughly chopped
- 1 tbsp olive oil
- ¼ cup chopped onion
- 3 garlic cloves, minced
- 3 cups chicken broth or bone broth
- 1 ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp thyme
- 1 cup unsweetened coconut milk
Instructions
- Wash the outside of the acorn squash. Cut the stem of the acorn squash off. With the cut side down, cut the squash from the pointy end down through center of the squash. Scoop out the seeds using an ice cream scooper or large spoon.
- Place the acorn halves into a steamer basket, trivet or sling and into the instant pot. Add 1 cup of water and close the lid with the valve in the center. Set to manual setting for 6 minutes. After the time is up do the quick release method.
- Remove the squash using a tong and allow to cool slightly to make easier to handle. Scoop out the flesh of the squash and add to a bowl with the cooking liquid.
- Set the IP setting to sauté and add 1 T of olive oil to the bottom of the pot. Add onion and sauté until translucent, 3-5 minutes. Then add the minced garlic and sauté for 1 more minute. Add the scooped acorn squash and the rest of the ingredients except the coconut milk back to the instant pot. Replace the lid and set to manual setting for 5 minutes.
- After the time is done, do a quick release method. Add the coconut milk and blend with an immersion blender, regular blender or food processor until smooth and silky.
- Garnish with a drizzle of coconut cream or olive oil and sprinkle with pumpkin seeds.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
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