Happy New Year! I can’t believe that it’s already 2018!

I’ve set some personal goals: eat healthier, stay active, and don’t sweat the small stuff.

All these goals are hefty, especially the last goal as I’m a compulsive worrier. As I get older, I’m getting a little bit better at letting things go and seeing that things are often not as bad as they seem.

What goals or New Year’s Resolutions do you have for the New Year?

Like most of Canada and parts of the United States, we’ve been experiencing freezing, blistering temperatures with wind chills of minus 40 degrees!

So cold and dreadful, but luckily, the weather has been a lot warmer lately. What’s the weather like in your city? I hope you’re staying safe and warm.

For me, wintertime means an abundance of winter squashes (hence the name). My favourite of all the squashes is butternut squash.

Not only is it wonderful all roasted-up to bring out its inherent sweetness and nutty flavour, butternut squash is amazing to use as the main ingredient for a healthy and heart-warming soup especially when it’s snowy and super chilly outside.

It’s doubly comforting when you have a cold too. Believe me, I’ve had a cold for over a week that I just can’t seem to shake.

Check out these two recipes where using roasted butternut squash: Roasted Butternut Squash and Apple Kale Salad with Lemon Vinaigrette and Roasted Butternut Squash and Brussels Sprouts with Pecan and Dried Cherries.

Of course, I’ve been Instant Pot-ing (does anyone say this?) away… making warm Instant Pot soups and stews a-plenty (a couple are on this site already: Hearty Vegetable and Brown Rice Soup and Chinese Five Spice Beef and Vegetable Stew and more are on the way) and this recipe is no exception.

I hope you enjoy this recipe for Instant Pot Butternut Squash Apple Ginger Soup!

How do you make this comforting soup?

(Full ingredient amounts and complete instructions below in the recipe card).

All the ingredients for this soup (minus the vegetable broth/water).

• A popular pairing with butternut squash is granny smith apples. The tartness of these green apples goes so well with the squash.
• Along with aromatic onion and garlic, there is fresh ginger, ground cinnamon, cumin, coriander, salt and pepper.
• These ingredients give the soup a nice warmth that’s a little spicy, sweet, citrusy (especially from the coriander) and very aromatic.

Pour in olive oil and sauté the onion until soft and browned. Add in the garlic and ginger and stir for another minute. Add the remaining ingredients (e.g. spices) into the pot.

Pour in the broth and season with salt and pepper. Give the ingredients a good stir to distribute throughout the pot.

Cook for 8 minutes under high pressure for the vegetables and apple to completely tenderize and for the flavours to combine together. Then it’s ready to puree and eat!

Looking for more Instant Pot Soup Recipes?

• Sweet Potato Coconut Soup
• Potato Leek Soup with Spinach and Parmesan
• Hearty Vegetable and Brown Rice Soup
• Homemade Tomato Soup

This Instant Pot butternut squash soup is:

• Healthy and delicious – it’s savoury, has a bit of sweetness and tartness, and a little kick from the spices.
• Filling and satisfying, but not heavy.
• Thick and creamy (without the cream).
• Simple and easy to make.
• Vegan and gluten-free.

I hope you try this recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. I’ll love a picture!

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