Comments on: Instant Pot Butternut Squash Soup

By: Valerie

Valerie — Fri, 21 Apr 2023 02:14:47 +0000

Easy and delicious! My family loves it. If you’re using frozen butternut squash (I used Whole Foods brand), I recommend three pounds instead of two for a creamy consistency.

By: Julie W

Julie W — Sat, 11 Mar 2023 13:49:37 +0000

The is one of my favorite recipes. So creamy and good!

By: Mia

Mia — Sun, 05 Mar 2023 21:41:36 +0000

This soup is delicious. So easy, using the immersion blender its one pot from start to finish. Thick and creamy, I worried it wouldn’t be substantial enough for a meal, but we were all full after one bowl. Definitely making this again. Thanks Megan!

By: Jojack

Jojack — Fri, 28 Oct 2022 22:19:41 +0000

Loved this recipe! I added 2 tablespoons of maple syrup and juiced 1 fresh lime. Topped with toasted pumpkin seeds and cilantro…. yummmmmmmm 🙂

By: Megan Gilmore

Megan Gilmore — Thu, 07 Oct 2021 13:31:20 +0000

In reply to Joseph.

I think it should be safe to double as long as you don’t go past the “MAX” fill line on your 8-quart machine.

By: Joseph

Joseph — Thu, 07 Oct 2021 00:44:26 +0000

I take this is a 6qt pot recipe… sometimes a 6 at recipe will not full it.. I was wondering could I double this recipe in a 8qt without over filling it… I know the coconut goes in after everything cooks so that should not be a issue.

By: C'Belle

C'Belle — Sat, 02 Oct 2021 22:53:07 +0000

I’m making it tomorrow! I want to share the way I cook a butternut squash if I’m going to use the pulp in a soup or as a side dish.
I place the squash, whole, on a baking sheet and prick several holes on top and sides. I roast at 400to450 degrees until the skin is very brown and the squash is falling in on itself. When it reaches this really ugly stage, it is done. Right away, cut it down the middle to let the steam out, let it cool enough handle, and scoop out the seeds. What is left is a nicely caramelized, pre-mashed butternut squash with a depth of flavor that you can’t get any other way

By: Kelly Hubbard

Kelly Hubbard — Tue, 07 Sep 2021 07:48:00 +0000

YUM! I made this last night and it’s fantastic! I used both Sweet potatoes and white potatoes because I didn’t have enough sweet, and it worked out great. Thank you!

By: Charles Barth

Charles Barth — Sat, 07 Aug 2021 04:18:08 +0000

Left out coconut milk. Added 2 carrots, chopped to garlic saute. Added only 2 cups water with chicken bouillon cube. Reduced salt to 1 tsp. Added 1/2 tsp chai spice (cardamom, clove and cinnamon), 2 tsp turmeric, 1/2 tsp ground ginger and 1/4 tsp ground red pepper. Added skinned, baked yam. Pureed smooth and garnished with pepitas and 1 peeled and grated Granny Smith apple mixed with 1/2 TBSP honey and 1 tsp apple cider vinegar. Turned out AMAZING.

By: TrAcy

TrAcy — Thu, 18 Mar 2021 17:06:46 +0000

Love the really logically detailed and thoughtful instructions to make this soup and to avoid burning oneself while if using a blender (been victim of this in the past). Thank you

By: Laura

Laura — Sun, 10 Jan 2021 21:48:08 +0000

Delicious!

By: RoxAnne

RoxAnne — Tue, 29 Dec 2020 23:38:08 +0000

What’s the serving size for the nutritional information offered? How many grams?