There’s something magical about turning humble root vegetables into a soup that’s as beautiful as it is delicious. This Instant Pot Beet and Butternut Squash Soup is a feast for the eyes with its gorgeous ruby hue, and a treat for the soul with its earthy, sweet flavors. Forget hours of simmering; this vibrant, nutrient-packed soup comes together in under an hour, making it the perfect healthy meal for a busy weeknight. Let’s get cooking!
Ingredients
• 2 tbsp (30 ml) olive oil
• 8 medium carrots, peeled and chopped
• 5 celery stalks, chopped
• 1 large yellow onion, chopped
• 8 cloves garlic, chopped
• 1 small butternut squash, peeled and cubed
• 4 medium beets, peeled and chopped
• ¼ cup (60 ml) fresh lemon juice
• 1 cup (240 ml) vegetable broth
• 2 bay leaves
• 2 tbsp fresh basil, roughly chopped
• Salt, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil, followed by the chopped carrots, celery, and onion. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the chopped garlic and continue to sauté for another minute until fragrant.
4. Press the “Cancel” button to turn off the Sauté function. Stir in the cubed butternut squash, chopped beets, lemon juice, vegetable broth, and bay leaves. Season with a pinch of salt.
5. Secure the lid on the Instant Pot, ensuring the pressure valve is set to the “Sealing” position.
6. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 12 minutes.
7. Once the cooking cycle is complete, carefully perform a “Quick Release” of the pressure.
8. After the pin has dropped, safely remove the lid. Find and discard the two bay leaves.
9. Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy.
10. Stir in the fresh basil. Taste and adjust seasoning with more salt if needed. Serve immediately or transfer to sterilized jars to refrigerate for later.
Nutritional Information
• Per Serving: Calories 59 | Total Fat 1.6g | Net Carbs 0.55g | Protein 1.2g | Fiber 2.2g
Pro Tips
• For a deeper, caramelized flavor, roast the butternut squash, carrots, and beets in the oven at 400°F (200°C) for 20-25 minutes before adding them to the Instant Pot.
• Garnish with a swirl of coconut cream, a sprinkle of toasted pumpkin seeds, or fresh dill for extra texture and flavor contrast.
• If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be sure to vent the lid to allow steam to escape to prevent accidents.
• This soup freezes beautifully. Pour cooled soup into freezer-safe containers or bags and store for up to 3 months for a quick and healthy future meal.
FAQ
Q: How long can I store this beet and butternut squash soup
A: This soup stores well in the refrigerator in sterilized jars for a few days. For longer storage, you can freeze it in freezer-safe containers for up to 3 months, making it perfect for meal prep.
Q: Can I make this soup without an immersion blender
A: Yes, if you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. It’s important to vent the blender’s lid to allow steam to escape safely.
Q: How can I add more flavor to this soup
A: For a deeper, caramelized flavor, try roasting the beets, butternut squash, and carrots at 400°F (200°C) for 20-25 minutes before pressure cooking. You can also garnish with coconut cream, toasted pumpkin seeds, or fresh dill.
Q: Is this Instant Pot beet soup vegan and healthy
A: Yes, this recipe is naturally vegan as it uses only plant-based ingredients like vegetables, olive oil, and vegetable broth. With only 59 calories and packed with fiber, it’s a very healthy meal option.
