{"id":2363,"date":"2022-12-15T19:12:58","date_gmt":"2022-12-15T19:12:58","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2363"},"modified":"2026-03-14T20:40:12","modified_gmt":"2026-03-14T20:40:12","slug":"instant-pot-ginger-butternut-squash-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/instant-pot-ginger-butternut-squash-soup\/","title":{"rendered":"Instant Pot Ginger & Butternut Squash Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Instant Pot Ginger & Butternut Squash Soup<\/span><\/h2>\n
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This is a very tasty butternut squash soup with a ginger flavor.<\/span><\/div>\n
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Servings: <\/span>3<\/span> to 4 quarts<\/span><\/span><\/div>\n\n
Author: <\/span>Adapted from a recipe by Laura Pazzaglia<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> Tbsp<\/span> olive oil<\/span> (or more, if needed to cover bottom of the Instant Pot)<\/span><\/li>
  • 4<\/span> lbs<\/span> butternut squash<\/span> peeled, seeded, and cubed<\/span><\/li>
  • 1<\/span> sprig<\/span> sage<\/span> or \u00bd tsp dried sage<\/span><\/li>
  • 1<\/span> large<\/span> onion<\/span> chopped<\/span><\/li>
  • 1<\/span> stalk<\/span> celery<\/span> finely chopped (optional)<\/span><\/li>
  • 1 or 2<\/span> bay leaves<\/span><\/li>
  • \u00be<\/span> inch<\/span> fresh ginger root<\/span> minced<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> ground nutmeg<\/span><\/li>
  • 1 or 2<\/span> carrots<\/span> peeled and sliced<\/span><\/li>
  • 1<\/span> apple (Granny Smith, or similar)<\/span> peeled, cored, and chopped<\/span><\/li>
  • 4<\/span> cups<\/span> vegetable stock or chicken stock<\/span><\/li>
  • salt & pepper<\/span> to taste<\/span><\/li>
  • 8<\/span> oz<\/span> coconut milk<\/span> (optional)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> toasted pumpkin seeds<\/span> for garnish<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • On the Instant Pot, press [Saute] to pre-heat the cooker. When the words "Hot" appear on the display, add the olive oil, onions, sage, salt & pepper, and saut\u00e9. <\/span><\/div><\/li>
    • While the onions are saut\u00e9ing, prepare the apple.<\/span><\/div><\/li>
    • When the onions are soft, scoot onions aside, and add a handful of squash cubes to cover the bottom. Let brown for about 5 minutes, stirring infrequently. Next, add the rest of the squash, carrots, celery (if using), apple, ginger, nutmeg, and stock.<\/span><\/div><\/li>
    • Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-] buttons to choose 10 minutes pressure cooking time.<\/span><\/div><\/li>
    • When the time is up, press [Cancel], twist the steam release handle on the lid to "Venting" position. After all the steam has released, open the cooker. <\/span><\/div><\/li>
    • Fish out the woody sage stem (if any). With an immersion blender, pur\u00e9e the contents of the cooker. <\/span><\/div><\/li>
    • Swirl in the coconut milk, if using.<\/span><\/div><\/li>
    • Garnish with a few toasted pumpkin seeds.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      This soup is vegetarian if you use only vegetable stock.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2360,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,132,697,2437,1712],"tags":[],"class_list":["post-2363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-soup","category-stove-top","category-uucm-auction-soup","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/12\/Slow-Cooker-Butternut-Squash-Soup-with-Curry-and-Ginger-square.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2363"}],"version-history":[{"count":5,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2363\/revisions"}],"predecessor-version":[{"id":9344,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2363\/revisions\/9344"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2360"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}