Ah, fall. The leaves are turning vibrant shades of red and gold, a crispness fills the air, and the irresistible urge to curl up with a warm, comforting bowl of soup takes over. Forget hours spent simmering over the stove; this collection of Instant Pot fall soup recipes delivers deliciousness in a fraction of the time, perfect for busy weeknights or lazy weekends. Get ready to experience the best of fall flavors, effortlessly!
Butternut Squash Soup with Apple Cider and Sage
This creamy, dreamy soup is the epitome of fall flavors. The sweetness of butternut squash perfectly complements the tartness of apple cider, while the earthy sage adds a sophisticated touch. It’s a healthy meal, a quick dinner idea, and one of the best recipes for showcasing the season's bounty.
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 cup apple cider
- 4 cups vegetable broth
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup heavy cream or coconut milk (optional)
- Fresh sage leaves for garnish (optional)
Instructions:
- Sauté: Set your Instant Pot to the "Sauté" function. Add olive oil, onion, and garlic. Cook until softened, about 5 minutes.
- Add Ingredients: Add butternut squash, apple cider, vegetable broth, sage, salt, and pepper. Stir well.
- Pressure Cook: Secure the lid and set the valve to "Sealing." Cook on high pressure for 10 minutes, followed by a 10-minute natural pressure release. Carefully quick-release any remaining pressure.
- Blend: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using an immersion blender, blend directly in the Instant Pot.
- Stir in Cream (Optional): Stir in heavy cream or coconut milk for extra richness, if desired.
- Serve: Garnish with fresh sage leaves and serve warm.
Cooking Tips:
- For a smoother soup, remove the skins from the butternut squash before cubing.
- If you don't have fresh sage, you can substitute with 1/2 teaspoon of dried sage.
- Adjust the amount of salt and pepper to your taste.
Variations:
- Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
- Roasted Butternut Squash Soup: Roast the butternut squash before adding it to the Instant Pot for a deeper flavor.
Nutritional Information (per serving, without cream):
- Calories: Approximately 200
- Protein: 5g
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 5g
This easy recipe is perfect for homemade cooking and makes a delicious and healthy meal. It's one of those quick dinner ideas that will impress your family and friends without demanding too much of your time. Enjoy the cozy flavors of fall!