Instant Pot Butternut Squash and Leek Soup

Hi Everyone! It has been a busy winter over here, that has kept me super busy. I’ve been making many recipes from the blog but haven’t had the time to experiment and come up with as many new ones as usual.  Some of my favorites that I’ve been making are these spicy quick pickled radishes, my lentil and spinach filled shepherd’s pie topped with cauliflower, and salmon with avocado salsa.

This picture here is from a favorite recent trip to Vermont where we sat around the fire with good friends, laughed playing games, and went for Toby’s first snowshoe adventure! I always forget how much fun snowshoeing is – especially if you are able to get out while the snow is falling around you. The world seems to pause and it feels like you are adventuring in uncharted territory.

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The other night I was inspired to pull out my Instant Pot to try a version of butternut squash soup.  This is a light and refreshing version of this style of soup that is full of leeks, carrots, some potatoes, as well as ginger and a bit of cumin.  Butternut squash is one of those veggies that can turn into a robust spice-filled soup but also works as a lighter soup. This one is perfect as a side dish and pairs well with some crusty bread.  

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After a quick saute of the leeks this soup cooked in the Instant Pot for 10 minutes on the soup function. After a quick blend with the immersion blender it was ready to serve. Not too shabby!  I served it topped with a bit of greek yogurt which was a yummy cool addition. Overall this is a great basic soup that I will continue to make and experiment with throughout the rest of the winter.

What additions would you make to a soup like this?

 

Instant Pot Butternut Squash and Leek Soup

  • Servings: 4-5
  • Print

This simple soup is refreshing and easy on the palate. It is a perfect side dish for any season and is best topped with a dollop of greek yogurt and served with crusty bread!

 

Ingredients

  • 1 lb (20 oz) butternut squash – peeled and cubed
  • 2 leeks
  • 2 small potatoes – peeled and cubed (apx 2 cups)
  • 1/2 cup chopped carrots
  • 2 tablespoons butter
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh ginger (apx 1 inch- grated)
  • 1 teaspoon cumin
  • 4 cups of chicken stock

Steps & Notes

  1. Prepare all veggies by chopping the potatoes, leeks, and carrots
  2. Turn the Instant Pot to Saute mode and cook the leeks in the butter for 3-4 minutes
  3. Then, add the potatoes, carrots, salt, cumin and ginger, and fully mix to coat. For 30 seconds.
  4. Add the stock and turn the instant pot to soup mode.
  5. Cook for 10 minutes.
  6. Release the steam carefully and open. Adjust by adding more salt, pepper or cumin if desired
  7. Top with Greek yogurt and serve with crusty bread

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4 comments

  1. Pumpkin Soup is a favourite in Australia… we eat a lot of pumpkin; in soup, baked, mashed etc.
    Generally onion or leek is included and sometimes potato. Ginger is one of the additional flavours which might be added, as are some of the middle eastern spices and/or chilli. We are heading for Autumn and as soup is my favourite I am sure I will be making lots of Pumpkin Soup. 🍵

    Like

  2. I’m always hesitate to pair leek with pumpkin or squash – I think it’s because of the colours for some reason or because I’m stuck in pairing leek with potato – I’ll try this next time I make a soup with leek!

    Like

  3. Phyllis E Apkarian-Gaumond · · Reply

    My husband would be amazed after using the immersion blender, and yell “where did the green go”? He loved this soup, and so now, as a widow of 4 years, I get to use the blender!

    Liked by 1 person

    1. Your husband sounds a lot like mine. What other ways have you found to use the blender? Thanks for stopping by!

      Like

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