butternut squash soup with cabbage

Butternut Squash Soup with Cabbage | in Instant Pot

Learn to make an easy Butternut Squash Soup with Cabbage with the most basic techniques and ingredients. This guide includes a 10 minutes cook along video if you’d like to make the soup live with me! I cook this soup in an Instant Pot, but you can also make it in a saucepan or pressure cooker. This creamy Butternut Squash Soup is vegan, gluten-free, and can be made oil-free.

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butternut squash soup with leaves and parsley

BUTTERNUT SQUASH SOUP WITH CABBAGE

Butternut Squash Soup is a classic fall/ winter recipe, but today we are adding some cabbage which will give an extra flavourful texture to the soup.

This Butternut Squash Soup recipe is made with the following ingredients:

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utternut squash soup with cabbage in instant pot thedorkyfrench

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Sincerely,

Marlene

butternut squash soup with cabbage

Butternut Squash Soup with Cabbage (in Instant Pot)

Learn to make an easy Butternut Squash Soup with Cabbage with the most basic techniques and ingredients. This guide includes a 10 minutes cook along video if you'd like to make the soup live with me! I cook this soup in an Instant Pot, but you can also make it in a saucepan or pressure cooker. This creamy Butternut Squash Soup is vegan, gluten-free, and can be made oil-free.
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Course: Soup
Cuisine: European
Keyword: butternut squash soup, cabbage, easy vegan soup, soup in instant pot
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting time: 5 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Marlene Mamia (TheDorkyFrench)

Equipment

  • Instant Pot (or saucepan or pressure cooker)
  • Knife
  • wooden spoon
  • Hand blender
  • Tablespoon

Ingredients

For the soup

  • 1 butternut squash - or any medium size squash/ pumpkin
  • 1 tbsp coconut oil - or any vegetable oil
  • 1 onion - peeled and chopped
  • 3 garlic cloves - peeled and chopped
  • 1/3 thumb ginger - peeled and chopped
  • 2 tsp salt
  • 1 tbsp tbsp cumin seeds
  • 1 tsp cinnamon
  • 1 tbsp herbes de Provence
  • 1 tbsp apple cider vinegar - or 1/4 lemon juice
  • water
  • 1/3 cabbage - finely chopped

For serving

Instructions

  • Watch the ten-minute recipe video (scroll down a bit) to see all instruction steps.
  • Cut the butternut squash in half and peel off the top and outer layers using a large knife.
    peeling butternut squash
  • Add the coconut oil in your Instant Pot (or saucepan) and heat up the Instant Pot with the “sauté” setting. Once heated up, add the onion, ginger and garlic cloves. Cook until brown for about 3 to 5 minutes. Occasionally stir with a wooden spoon.
    cutting oninon for soup
  • Meanwhile, chop the bottom half of the butternut squash and remove the seeds using a tablespoon.**
    emptying seeds from butternut squash
  • Then, chop the butternut squash in cubes.
    chopping butternut squash
  • Turn of the heat of the Instant Pot and add your spices (salt, cinnamon, cumin seeds and herbes de Provence), apple cider vinegar, and chopped butternut squash.
  • Add water to the Instant Pot, just enough to cover up to the top of the ingredients.***Mix well with a wooden spoon.
  • Close the lid of your Instant Pot (or saucepan). Switch the release valve to "sealing" and set the Instant Pot on "soup". If you are using a saucepan, bring to a boil and simmer on medium heat for about 30 minutes with a lid.
  • While the soup is cooking, chop the cabbage very thinly.
    chopping cabbage
  • Once the soup is cooked, switch the valve on "venting" to let the pressure evaporate (you might want to step back!). Open the lid and use a hand blender to blend the soup until smooth.
    blending soup
  • Immediately add the chopped cabbage and mix well with a wooden spoon. Close the lid again and let the cabbage sit in the hot soup for minimum 5 minutes.
    mixing soup with cabbage
  • Serve the soup warm, and top with fresh coriander and black pepper.
  • Store in the fridge for up to 5 days.

Video

Notes

*I use my 4 Ingredients Cashew Frosting (sugar-free) recipe, substituting the 1 tsp of vanilla extract with 1 tsp of salt. You can also use soy cream or coconut cream.
**You can keep the seeds to make oven-roasted seeds.
***You can adjust the texture by adding more water after cooking and blending the soup.
Tried this recipe?Mention @thedorkyfrench or tag #thedorkyfrench on instagram!

Nutrition

Serving: 1bowl

 

Please note that all nutrition facts and information found on this website are for informational purposes only. I am not a doctor nor registered nutritionist, so please refer to a professional for medical advice.

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