Whenever the summer months are about to roll around, I begin my annual effort to get beach body ready. Every year it’s the same process thanks to the fact I’m definitely guilty of enjoying a bit too much comfort food over the colder winter months. Thankfully, I do my best to prepare healthy meals about 80% of the time so it doesn’t usually take too long to lose the extra pounds. One of my favorite meals to make when I’m focused on losing weight is a hot and tasty soup. Today I’ll be sharing a great soup recipe that helps to do just that with this awesome 7-ingredient Instant Pot butternut squash soup for weight loss. The soup is super easy to make and it’s full of healthy ingredients that are incredibly nutrient-dense, making it a great choice when it comes to helping with losing those last few unwanted pounds.
How to Make Butternut Squash Soup in an Instant Pot
It’s honestly incredible how easy it is to make great tasting homemade soups from scratch with an Instant Pot. I bought an Instant Pot 7-in-1 Multi-Use Pressure Cooker a few months and I’m not sure I’ve ever owned a kitchen appliance that has gotten so much use in such a short amount of time. It’s unbelievable how many different things you can do with it. You can use it as a pressure cooker, slow cooker, rice cooker, and even as a yogurt maker! I highly recommend picking one up if you’re going to be making a lot of homemade soup – many of our recipes use them as well. You can buy the exact model I use and recommend online by clicking here.
For this particular recipe, you’ll want to set your Instant Pot to ‘SAUTE’. Once the screen reads ‘HOT’, go ahead and add your olive oil to cook your onion and garlic in. Start with the onion for a few minutes before adding the garlic in and cooking it for an additional 30 seconds. Both of these ingredients are a great way to set the tone for the rest of this recipe as they each add a TON of flavor to the soup. More importantly, they’re both also incredibly healthy ingredients to cook with in general. You’ll find no shortage of studies praising them for their beneficial health properties, especially when it comes to helping to prevent cancer. (1)
Next, you can add in the hearty mix of vegetables needed to make your soup – two cups of cauliflower florets, one can of diced tomatoes, a large zucchini that has been cubed, and one butternut squash that has been peeled, seeded, and cut into cubes as well. This fantastic mixture of veggies adds an immense amount of essential vitamins, minerals, antioxidants, and phytonutrients into your soup that will help to keep you strong and healthy. Everyone knows that vegetables are good for you, and studies have found that a high intake of both fruits and vegetables has been found to be incredibly beneficial when it comes to preventing diseases like cancer thanks to their potent antioxidant capacity. (2)
You’ll also need to add in a bit of ground turmeric and four cups of water. The turmeric helps to give your soup just a tiny bit of kick – spicy but not too spicy. It’s also a great spice to use because of its anti-inflammatory properties. In fact, turmeric and curcumin supplements are extremely popular (and incredibly effective) as a pain reliever for arthritis. (3)
Stir all of the ingredients to combine them, seal the Instant Pot, and then press the ‘SOUP’ button. Set the timer for 4 minutes, then quick-release the pressure. Season the soup with a bit of salt and pepper and then dig in!
7-Ingredient Instant Pot Butternut Squash Soup for Weight Loss
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 1x
- 4 large cloves garlic, minced
- 1 medium onion, chopped
- 1 ½ tsp ground turmeric
- 1 can (14 oz) diced tomatoes
- 1 butternut squash (about 1 ½ pounds), halved, seeded, peeled, and cut into ½ -inch cubes
- 2 cups cauliflower florets
- 1 large zucchini, cut into ½ -inch cubes
- 1 tbsp olive oil
- salt, black pepper to taste
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion and cook for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Add the diced tomatoes, butternut squash, cauliflower florets, zucchini, turmeric and 4 cups water and stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING and press SOUP button.
- Adjust the timer to 4 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Season with salt and black pepper to taste.
- Serve warm.