Creamy Ginger Butternut Squash Soup

Last updated on October 1st, 2020 at 01:49 pm

This is such a yummy comfort food, perfect for the fall season. The combination of apples and squash, ginger and cream, makes a delicious blend of sweet and tart, warm spice and cool cream. You just have to try it!

Now, there are lots of ways to prepare your ingredients, but for me, when I see a recipe call for sliced, peeled butternut squash, it literally makes me cringe. That chore is one of my kitchen nightmares! Cutting up a butternut squash is hard!

So I don’t do it. Let me show you an easier way to “skin that cat” with an Instant Pot!

This is an involved recipe, so it’s lots of fun if the family joins in. Children can do lots of things to help in this recipe!

Very little ones (2-4 yrs) can help an adult put the butter, onions, apples, and ginger into the pot.
Ages 5 and up can scoop out the cooked squash.
Kids 8 and up can make chicken broth, as demonstrated here.
Preteens and teens can chop ginger, onions, and apples; sauté, blend, and set up the Instant Pot, in addition to following the entire recipe.

Tools Used

Ingredients

Butternut Squash
Granny Smith Apples
Butter
Onion
Fresh Ginger
Nutmeg
Chicken broth, divided use (Here’s our method for homemade broth)
Heavy cream (or half-and-half, milk, or coconut milk)
Salt, to taste
Black pepper

Recipe Notes:

You can use frozen butternut squash if you can find it, just adjust pressure cooking time to 8 minutes.
Substitute coconut cream for heavy cream and coconut oil or ghee for the butter to make this dairy free.
We use unsalted, homemade chicken broth. If you are using salted broth, leave salt out, then taste and season with any needed salt at the end.

Make-ahead Instructions

This recipe freezes perfectly. Cook as directed on the recipe card, but do not add cream. Allow to cool completely. Freeze in a gallon size or multiple quart size ziptop bags. When ready to use, thaw and reheat. Add cream when soup is very hot, but avoid boiling after cream is added, or the soup may curdle.

Creamy Ginger Butternut Squash Soup

Holly

A little sweet, a little spicy, and a little creamy, this fantastic soup is perfect for a cool, crisp fall day.

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Prep Time 30

Cook Time 10

Pressure Cooking Time 16

Total Time 56

Course Soup

Cuisine American

Servings

Calories 323 kcal

Equipment

Instant Pot or other electric pressure cooker
Large 18 x 14 Bamboo Cutting Board
Large chopper
Blender or handheld immersion blender
Wusthof 7" Santoku knife
Cut Glove
Wooden Spoon
Pyrex 2 qt. glass measuring cup
Kitchen Scale

Ingredients

1 medium Butternut Squash 1 medium butternut squash weighs about 2-3 pounds
2 Granny Smith Apples 2 apples equal about 1/2 lb., cut in quarters and core removed
3 tablespoons butter
1 medium onion diced--1 medium onion equals about 1 cup diced onion
3 tablespoons fresh ginger roughly chopped
⅛ teaspoon ground nutmeg
6 cups chicken broth divided use (Here’s our method)
1-2 cups heavy cream or half-and-half, milk, or coconut milk
1-1 1/4 teaspoon salt to taste (If your broth is salted, omit this salt).
black pepper to taste

Instructions

Instant Pot Instructions

Wash outside of Butternut Squash and place whole squash in your Instant Pot, on the trivet, if possible. If your squash won’t fit, cut in quarters and then place pieces in pot. Add 1 cup of water. Close lid. Check release valve, set to .
Select [Pressure] or [Manual] program. Set pressure cooking time to 15 minutes by pressing the [+] and [-] buttons.
While squash is cooking, chop onion, apples, and ginger.
When cooking time is finished and the Instant Pot beeps, Quick Release the pressure by carefully turning the release valve to allow heat and steam to escape. Open the lid and allow the squash to cool for a few minutes before trying to remove it.
When squash is cool enough to lift out of Instant Pot, remove and place on a cutting board to cool. If needed, cut in half. Scoop out seeds and pulp from inside and place in trash bowl. Then scoop out butternut squash flesh into a large bowl and throw away the peel. Pour excess water into sink and return empty insert to Instant Pot.
Set Instant Pot to [Sauté]. Place butter in pot and allow butter to foam up and then settle. Add chopped onions and about 1/2 teaspoon of salt, and sauté until clear and browning slightly on edges. Add chopped ginger and sauté for 2 minutes. Season with nutmeg. Place quartered apples in Instant Pot. Add remaining squash and chicken broth.
Close lid. Check release valve, set to [Sealing]. Select [Pressure Cook] or [Manual] program. Set pressure cooking time to 3 minutes by pressing the [+] and [-] buttons. When cooking time is finished and the Instant Pot beeps, Quick Release the pressure by carefully turning the release valve to [Venting] to allow heat and steam to escape. Once float valve drops, open pressure cooker.
Insert immersion blender into soup and blend until completely smooth.
-OR- While being extremely careful, as soup is very hot, transfer entire contents into blender, in batches, if needed. Blend until mixture is smooth. (It will turn almost white). Pour back into empty Instant Pot insert.
Add cream. Stir well. Avoid boiling. Taste, and add salt and black pepper as needed. Serve.

Notes

You can use frozen butternut squash if you can find it, just adjust pressure cooking time to 8 minutes.
Substitute coconut cream for heavy cream and coconut oil or ghee for the butter to make this dairy free.
We use unsalted, homemade chicken broth. If you are using salted broth, leave salt out, then taste and season with any needed salt at the end.

Make-ahead Instructions: This recipe freezes perfectly. Cook as directed, except, do not add cream. Allow to cool completely. Freeze in a gallon size or multiple quart size ziptop bags. When ready to use, thaw and reheat. Add cream when soup is very hot, but avoid boiling after cream is added, or it could curdle.

Nutrition

Calories: 323kcalCarbohydrates: 29gProtein: 7gFat: 22gSaturated Fat: 13gCholesterol: 69mgSodium: 627mgPotassium: 779mgFiber: 4gSugar: 10gVitamin A: 14078IUVitamin C: 31mgCalcium: 105mgIron: 1mg

Tried this recipe?Let us know how it was!