Butternut squash and sweet potato soup is a delightful and nutritious dish that is perfect for the whole family. This velvety Instant Pot soup is not only delicious but also packed with essential vitamins and minerals, making it a great choice for a comforting and wholesome meal.
The combination of butternut squash and sweet potatoes creates a rich and creamy texture, while the natural sweetness of the vegetables gives the soup a satisfying flavor. Additionally, both butternut squash and sweet potatoes are excellent sources of fiber, vitamins A and C, and potassium, making this soup a nourishing option for everyone!
You can also make this soup using ground turkey. You can use whichever ground meat you prefer. We make an effort to limit our consumption of red meat since it can lead to health issues.
One great thing about this soup is how versatile it is. You can easily customize it with different herbs and spices to match your preferences. Whether you like a hint of warmth from nutmeg and cinnamon or a little kick from chili flakes, you can adjust the flavors to your liking!
This delicious soup is perfect for preparing in big batches and freezing for those busy weeknights when you need a quick and convenient meal. Paired with a slice of crusty bread or a simple salad, it makes for a satisfying and wholesome meal for the whole family.
As I’m cooking, I like to season my veggies as I go. I always come across other people’s recipes that tell you to season the veggies and add all of the herbs and spices in the pot without all the ingredients. I find, that while the dish is still tasty, it would make it more delicious and flavorful if everything could be coated evenly with all seasonings and herbs.
Also, while cooking, I love to listen to Vocal Jazz. There is just something so comforting in listening to Frank Sinatra-eques tunes while making a mouth-watering meal for my family. It truly lifts my spirits!
Ingredients
*You can always add your preferred seasonings, herbs, and spices. I’m sure it’ll be delicious either way!* 😋
Prep time: 20 mins
Cook time: 15 mins
Total: about 35 mins
- 1/2 butternut squash peeled (chopped in squares)
- 3 sweet potatoes peeled (chopped in squares)
- 1/2 yellow onion (chopped or diced)
- 2 stalks celery
- 2 carrots (a handful of baby carrots will do; chopped)
- 1 lb ground turkey
- 1 tsp minced garlic
- 10 oz bag frozen corn
- 8 oz can tomato sauce
- 14.5 oz can diced tomatoes
- 14.5 oz can chickpeas (drained)
- 10 oz bag frozen green beans
- 6 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tbsp Italian seasoning
- 1 tsp garlic powder (or salt)
- 1 tsp onion powder
- 1/4 tsp pepper
- 1/2 tsp basil
- 1 slice Italian loaf bread (optional)
Instructions
- Set the Instant Pot to the sauté option and heat olive oil. Once the oil starts to spread, add the onion and stir to coat evenly. Cook for 3 minutes until translucent, add garlic, and cook until fragrant for about 1 minute.
- Add ground turkey, season with garlic powder (or salt), onion powder, and pepper, and cook until browned. Add carrots and celery and cook for about 4 mins.
- Add the remaining vegetables, tomato sauce, vegetable broth, and all herbs and spices. Stir well until it boils.
- Place the lid on and ensure the steamer is set to seal. Pressure cook on high for 8 minutes.
- Once it’s done, release the steamer valve to venting.
- Serve with some crusty bread and enjoy!
This soup is delicious, nutritious, and family-friendly. It will surely become a favorite in any household. Try it and savor the warmth and goodness of this delightful dish!
Xoxo, Nell❤
