Hi Everyone! It has been a busy winter over here, that has kept me super busy. I’ve been making many recipes from the blog but haven’t had the time to experiment and come up with as many new ones as usual. Some of my favorites that I’ve been making are these spicy quick pickled radishes, my lentil and spinach filled shepherd’s pie topped with cauliflower, and salmon with avocado salsa.
This picture here is from a favorite recent trip to Vermont where we sat around the fire with good friends, laughed playing games, and went for Toby’s first snowshoe adventure! I always forget how much fun snowshoeing is – especially if you are able to get out while the snow is falling around you. The world seems to pause and it feels like you are adventuring in uncharted territory.
The other night I was inspired to pull out my Instant Pot to try a version of butternut squash soup. This is a light and refreshing version of this style of soup that is full of leeks, carrots, some potatoes, as well as ginger and a bit of cumin. Butternut squash is one of those veggies that can turn into a robust spice-filled soup but also works as a lighter soup. This one is perfect as a side dish and pairs well with some crusty bread.
After a quick saute of the leeks this soup cooked in the Instant Pot for 10 minutes on the soup function. After a quick blend with the immersion blender it was ready to serve. Not too shabby! I served it topped with a bit of greek yogurt which was a yummy cool addition. Overall this is a great basic soup that I will continue to make and experiment with throughout the rest of the winter.
What additions would you make to a soup like this?
This simple soup is refreshing and easy on the palate. It is a perfect side dish for any season and is best topped with a dollop of greek yogurt and served with crusty bread! Instant Pot Butternut Squash and Leek Soup
Ingredients
Steps & Notes
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The Pantry Portfolio 
Pumpkin Soup is a favourite in Australia… we eat a lot of pumpkin; in soup, baked, mashed etc.
Generally onion or leek is included and sometimes potato. Ginger is one of the additional flavours which might be added, as are some of the middle eastern spices and/or chilli. We are heading for Autumn and as soup is my favourite I am sure I will be making lots of Pumpkin Soup. 🍵
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I’m always hesitate to pair leek with pumpkin or squash – I think it’s because of the colours for some reason or because I’m stuck in pairing leek with potato – I’ll try this next time I make a soup with leek!
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My husband would be amazed after using the immersion blender, and yell “where did the green go”? He loved this soup, and so now, as a widow of 4 years, I get to use the blender!
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Your husband sounds a lot like mine. What other ways have you found to use the blender? Thanks for stopping by!
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I’ve made before and making it today. Very good! This may sound silly but in step 3 of the directions you don’t mention adding squash with rest of vegetables.
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Aye! Not silly at all. Thanks for the catch. I’m so glad you like and enjoy it. I’ll adjust the recipe for clarification.
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