There’s nothing quite like a bowl of vibrant, nourishing soup to warm you from the inside out. This Instant Pot Butternut and Beet Soup is a true showstopper, boasting a stunning magenta hue and a deeply earthy, slightly sweet flavor. By harnessing the power of the Instant Pot, we transform humble root vegetables into a velvety, luxurious puree in a fraction of the time. It’s a simple, wholesome recipe that feels both elegant and comforting—a true hug in a bowl!
Ingredients
• 2 tbsp / 30 ml olive oil
• 8 medium carrots, peeled and chopped (about 4 cups / 500g)
• 5 celery stalks, chopped (about 2.5 cups / 250g)
• 1 large yellow onion, chopped
• 8 garlic cloves, chopped
• 1 small butternut squash, peeled and cubed (about 4 cups / 600g)
• 4 medium beets, peeled and chopped (about 3 cups / 400g)
• ¼ cup / 60 ml fresh lemon juice
• 1 cup / 240 ml homemade or low-sodium vegetable broth
• 2 bay leaves
• 2 tbsp / 8g roughly chopped fresh basil
• Salt, to taste
Instructions
1. Directions
2. Sauté the Aromatics: Set your Instant Pot to the “Sauté” function. Add the olive oil. Once shimmering, add the chopped carrots, celery, and onion. Cook for 4-5 minutes, stirring occasionally, until they begin to soften.
3. Add Garlic: Stir in the chopped garlic and cook for another 1-2 minutes until fragrant.
4. Deglaze and Combine: Press “Cancel” to stop the sauté function. Pour in the vegetable broth and scrape any browned bits from the bottom of the pot. Add the cubed butternut squash, chopped beets, lemon juice, and bay leaves. Give everything a good stir.
5. Pressure Cook: Secure the lid, ensuring the pressure valve is set to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer to 12 minutes on High Pressure.
6. Release Pressure: Once the cooking cycle is complete, carefully perform a “Quick Release” by moving the pressure valve to the “Venting” position. Wait for the pin to drop before opening the lid.
7. Blend to Perfection: Remove and discard the two bay leaves. Using an immersion blender, carefully blend the soup directly in the pot until it’s completely smooth and velvety. Alternatively, transfer the soup in batches to a regular blender (be sure to vent the lid to let steam escape).
8. Finish and Serve: Stir in the fresh basil and season with salt to your liking. Serve hot, garnished with a swirl of cream or a sprinkle of fresh herbs.
Nutritional Information
• Per Serving (1/20th of recipe)
• Calories: 59
• Total Fat: 1.6g
• Net Carbs: 0.55g
• Protein: 1.2g
• Fiber: 2.2g
Pro Tips
• For a deeper, richer flavor, roast the butternut squash and beets in the oven at 400°F / 200°C for 20-25 minutes before adding them to the Instant Pot.
• Garnish creatively! A swirl of coconut cream, a sprinkle of toasted pumpkin seeds, or some crumbled goat cheese can add wonderful texture and flavor contrast.
• This soup freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving a little room for expansion. It will keep for up to 3 months.
• For a creamier consistency without dairy, add one peeled and chopped russet potato along with the other vegetables.
FAQ
Q: Can I make this soup without an immersion blender
A: Yes, you can. Carefully transfer the soup in batches to a regular blender. Be sure to vent the lid to let steam escape and blend until the soup is completely smooth and velvety.
Q: How can I make this soup creamier without dairy
A: For a creamier consistency without using dairy, add one peeled and chopped russet potato to the pot along with the other vegetables before pressure cooking.
Q: Can I freeze this butternut and beet soup
A: Absolutely. This soup freezes beautifully. Allow the soup to cool completely, then pour it into freezer-safe containers or bags, leaving a little room for expansion. It will keep for up to 3 months.
Q: How can I get a richer flavor in this soup
A: For a deeper, richer flavor, you can roast the butternut squash and beets in the oven at 400°F / 200°C for 20-25 minutes before adding them to the Instant Pot.
