Ginger Butternut Squash Soup

Ginger Butternut Squash Soup in a blue bowl with a spoonSo, what can I say? I happen to like butternut squash. And I happen to like making it (at least partially if not all the way) in my Instant Pot. And I happen to like soups, especially in the winter time. And even though we don’t have snow outside (and we should) I still like to eat soup.

SO…all this is to say, I had a butternut squash in the house and I felt like making some soup, so I made this one!


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I made it in my Instant Pot and I used my Vitamix blender to blend it, but if you don’t have an Instant Pot you can make it on the stove (just buy an Instant Pot later and you will be happy, I promise you.) Any blender should work if you don’t have a Vitamix, and I’m guessing an immersion blender would also work. You can decide which to use.

First, I partially cooked the butternut squash in my Instant Pot to make it easier to peel and cut. You can see how I did that in this post. I also used my own vegetable broth which you can find in this post.

Happy cooking and eating! And I hope you have some snow outside when you eat the soup!  🙂

Ginger Butternut Squash Soup in a blue bowl with a spoon
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Ginger Butternut Squash Soup

A delicious soup flavored with a few vegetables and ginger. Perfect for a cold winter day!

Course Soup
Appliances Blender, Instant Pot
Author Tina

Ingredients

  • 2 teaspoons olive oil or use water
  • 1/2 onion chopped
  • 2 ribs celery diced
  • 5 cups (or more) butternut squash cubed
  • 2 carrots sliced
  • 2 Medjool dates pitted and diced
  • 1 russet potato peeled and diced
  • 1-2 teaspoons grated ginger
  • 1 teaspoon tumeric ground
  • 5-6 cups (or more) vegetable broth
  • 1 1/2 teaspoons sea salt optional
  • 1/8 teaspoon pepper

Instructions

  1. First, partially cook the butternut squash in the Instant Pot according to this post.   Cook it just until it is partially done (about 10 minutes).

  2. Remove the squash from the pot, remove the wire rack and rinse out the pot. Select the Saute button. When the display says Hot, add the olive oil (or 2 tablespoons water if you prefer that to oil) and the onion. Saute until done to your liking. 

  3. Peel and chop the squash. 

  4. Add the celery, squash, carrots, dates, potato, ginger and tumeric. The more ginger you add, the spicier the soup will be. 

  5. Add enough broth to just about cover everything. You can add a bit more if you like a thinner soup. or you can add more broth when you are blending the soup if desired.

  6. Here's a photo of my homemade vegetable broth that I used. 

  7. Select the Soup button and adjust the time to 10 minutes. 

  8. When finished, allow for a natural pressure release.

  9. Blend, using an immersion blender or a regular blender. Take off the vent cap (the cap in the middle of the lid of your blender) and cover with a towel when blending. This allows the steam to escape, but will prevent splattering outside the blender. 

  10. Season to taste with salt (if desired) and pepper. If you used a commercial vegetable broth that is salted you may not need additional salt. 

  11. Add more broth if desired and also add a heaping spoonful of love.

  12. Enjoy!!

Recipe Notes

Here's how I partially cooked the butternut squash to make it easier to peel and cut for the soup. 

Here's how I make vegetable broth in the Instant Pot. 

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