Go Back
+ servings
Print

Ace Blender Roasted Butternut Squash Soup

A very smooth and creamy soup made in the Instant Pot Ace.
Course Soup
Cuisine American
Keyword Ace Blender
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4 people
Author Anna
Cost 5

Equipment

  • Ace Blender by Instant Pot

Ingredients

  • 22-24 ounces cubed, fresh butternut squash ( 5 cups) weight is for trimmed, seeded and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried rosemary (add more if you love rosemary)
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper
  • 3 1/2 cups vegetable broth, Swanson fully salted or any brand
  • 2 cups roughly chopped onions (2 medium) (240 grams)
  • 3/4 cup rough chopped carrots or 12 baby carrots (105 grams)
  • 1/4 teaspoon dried celery seed (feel free to add more!)
  • black pepper to taste

Instructions

  • Preheat oven to 450 degrees F.
  • Spread squash on a large rimmed heavy duty baking sheet and toss with oil, salt, pepper and about half the rosemary. Roast at 450 for about 35 minutes, stopping halfway to turn, or until sides are nicely browned and you see some caramelization. The 22 oz of squash should cook down to about 10 oz.
  • Add broth to the blender, then add roasted buternut squash, onions, carrots, and everything else.
  • Close blender and select the "soup" cycle, using setting 2 for smooth. Hit start.
  • The blender will start to heat up and temperature will climb to 212 degrees. When it hits 212, a 12 minute countdown begins.
  • When the blender is finished, remove lid and add pepper to taste. If you've used unsalted broth, you'll probably need to add at least 1/4 teaspoon more salt. I use salted broth and end up adding an extra pinch or two.

Notes

If using frozen squash, you only need 16 oz rather than 22-24.  Toss frozen squash with the 2 tablespoons of oil and salt.  Roast frozen squash cubes at 450 for about 20 minutes or until edges have caramelized somewhat.
To make this soup without the Ace, follow directions above for roasting squash, but saute the onions and carrots for about 5 minutes in an extra 1/2 tablespoon oil until onions are soft.  Add broth and spices and simmer for 15 minutes or until carrots are very soft.  Add the roasted squash.  Transfer to a blender or food processor and process until smooth.  Return to soup pot and season to taste with any extra salt and pepper.    Another option is to use an immersion blender and just blend the soup directly in the pot.