This butternut squash soup is dead simple and -- depending on the stock you use -- compliant with nearly any kind of diet. As written, this makes a pretty thick soup; add more liquid if you prefer something thinner.
The recipe can also be easily doubled or tripled, and if you're starting with a whole butternut squash you'll almost certainly have more than a pound of flesh.
- 1 lb butternut squash, peeled, seeded, and cubed
- 1 large shallot, diced
- 1/2 tbsp ginger, diced or grated (about 1/2 inch)
- 2 tbsp olive oil or butter or other fat of your choosing
- 1 cup stock, chicken or veg (or turkey or beef or whatever you have)
- salt to taste
- sherry vinegar to taste
- Set the Instant Pot to medium saute and heat the olive oil. Add the shallot and saute until fragrant and translucent, 3-5 minutes. Add the ginger and cook, stirring frequently, for a minute or two more. Add the squash, mix it up, and cook for another 2-3 minutes.
- Add stock to nearly cover the squash (doesn't have to be fully submerged). Add a little extra water if needed (or if you want a thinner soup).
- Put the lid on in the sealing position, and set to high pressure for 12 minutes. When time is up, allow to natural release for 5-10 minutes, then full manual release.
- Use an immersion blender or transfer to blender and process until smooth. Correct seasoning as needed.
- Serve hot, drizzled with sherry vinegar.
To make this on the stove top, add an extra cup of stock, and cook squash for 45 minutes before blending.