Instant Pot Kabocha Squash Soup
Instant Pot Kabocha Squash is a rich and creamy, sweet and savory soup that's perfect for chilly weather.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1 whole kabocha squash make sure it fits in your pot!
- 1 cup (237 ml) water
- 1 tablespoon (15 ml) olive oil
- 1/2 small onion diced
- 1 clove garlic
- 1 tablespoon (2 g) fresh rosemary or 1/2 tablespoon dried
- 1/2 teaspoon (3 g) salt to taste
- 1/4 teaspoon (0.5 g) ground black pepper
- 3 cups (710 ml) vegetable or chicken stock
- 2 tablespoons (28 g) butter
- fresh herbs, for garnish if desired
Instructions
- There is no need to cut the squash. Place it whole on the trivet in the Instant Pot. Pour in 1 cup of water.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 20 minutes. When done, allow the pressure to release naturally.
- Carefully pull the trivet with the squash on it out of the Instant Pot. Allow it to cool for 10 minutes. Peel back the skin, cut in half, and scoop out the seeds.
- Clean the pot and return it to the machine. Turn on saute mode. Add the oil and when hot, add the onion and saute for 3 minutes. Add the garlic, rosemary, salt, and pepper. Turn off saute mode.
- Add the squash and stock to the pot. Secure the lid and set the vent to sealing (if necessary for your model). Pressure cook on high for 4 minutes. When done, do a quick release of the pressure.
- Add the butter to the pot and let it melt.
- Puree the soup with an immersion blender until silky smooth, about 3 minutes.
- Season to taste. Garnish with fresh herbs, if desired.
Notes
- To make the soup creamier, you can add 1/4 to 1/2 cup of heavy cream after blending.
Nutrition
Calories: 152kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 14mgSodium: 404mgPotassium: 666mgFiber: 2gSugar: 5gVitamin A: 2181IUVitamin C: 19mgCalcium: 52mgIron: 1mg
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