What To Know
- For a richer flavor, roast the acorn squash cubes on a baking sheet at 400°F (200°C) for 20-25 minutes before adding them to the Instant Pot.
- Add a pinch of cayenne pepper or a spoonful of chopped jalapeño to the sautéed aromatics for a touch of heat.
- A ripe squash will have a deep orange color and a firm but slightly soft texture.
Craving a comforting and flavorful soup that embodies the essence of fall? Look no further than our tantalizing acorn squash soup recipe, crafted effortlessly in the convenience of your Instant Pot. This culinary delight is a symphony of sweet, savory, and earthy flavors, guaranteed to warm your body and soul on chilly autumn nights.
Ingredients:
- 1 medium acorn squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream (optional)
- Fresh parsley, for garnish
Instructions:
1. Prepare the Squash: Peel, seed, and cut the acorn squash into 1-inch cubes.
2. Sauté the Aromatics: Heat the olive oil in the Instant Pot. Add the onion and cook until softened. Stir in the garlic and cook for another minute.
3. Add the Squash and Broth: Add the cubed acorn squash, vegetable broth, water, salt, and pepper to the Instant Pot.
4. Pressure Cook: Close the lid and set the Instant Pot to “Soup” mode. Cook on high pressure for 15 minutes.
5. Release Pressure: Once the cooking time is complete, let the pressure release naturally for 10 minutes before quick-releasing the remaining pressure.
6. Puree the Soup: Use an immersion blender or regular blender to puree the soup until smooth.
7. Add Cream and Garnish: Stir in the heavy cream, if desired. Garnish with fresh parsley.
Variations:
- Roasted Acorn Squash: For a richer flavor, roast the acorn squash cubes on a baking sheet at 400°F (200°C) for 20-25 minutes before adding them to the Instant Pot.
- Spicy Soup: Add a pinch of cayenne pepper or a spoonful of chopped jalapeño to the sautéed aromatics for a touch of heat.
- Creamy Soup: Use 1 cup of heavy cream instead of 1/4 cup for a more luxurious and creamy soup.
Nutritional Value
This acorn squash soup is not only delicious but also packed with nutrients. It is a good source of:
- Vitamin A
- Vitamin C
- Fiber
- Potassium
- Manganese
Tips for the Perfect Soup:
- Choose a ripe acorn squash. A ripe squash will have a deep orange color and a firm but slightly soft texture.
- Don’t overcook the squash. The squash should be tender but still hold its shape.
- Use a good quality vegetable broth. The broth will add depth of flavor to the soup.
- Garnish the soup with your favorite toppings. Some popular options include croutons, pumpkin seeds, or a drizzle of olive oil.
FAQ:
Q: Can I use a different type of squash?
A: Yes, you can use butternut squash, kabocha squash, or any other winter squash.
Q: Can I make the soup ahead of time?
A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat the soup over medium heat until warmed through.
Q: Can I freeze the soup?
A: Yes, you can freeze the soup for up to 3 months. Thaw the soup overnight in the refrigerator before reheating.
Conclusion:
Indulge in the warm and comforting flavors of this delectable acorn squash soup recipe, crafted effortlessly in your Instant Pot. Its vibrant colors, rich texture, and tantalizing aroma will transport you to a cozy autumn wonderland, leaving you feeling satisfied and rejuvenated.
