This deceptively rich and creamy squash and basil soup is made with simple ingredients and no added cream!
Squash is far from my favorite veggie when I can taste the texture, but blended in this soup, it's simply luxurious!
I love the richness it offers, and by cutting out the cream, this soup is relatively low-calorie.
That just means you get to pair it with a fat, gooey cheese crisp.
I've made this both in the Instant Pot and on the stove, and I really appreciate the convenience of the IP. No need to babysit a pot on the stove or bother with continual stirring, which makes my life a lot easier. I do have directions for both, however, if you've not yet partaken of pressure cooking.
We like to make a batch of my Spelt Tortillas to go along with this soup. They make a great dipping vehicle, especially when they're overflowing with freshly grated cheddar cheese.
This makes a great lunch, and the combination keeps me full for hours, sometimes eliminating the need for any snacks before dinner.
The soup also make a scrumptious light dinner, and I could see it working very nicely with my Sweet Potato Cornbread as a side!
Stove top instructions
To make this on the stove, follow the directions as stated, except using a regular pot for the stove.
When you come to step 4, just top the pot with a fitted lid, and let the soup cook for about 20 minutes.
Notes:
If you're in need of a basic Instant Pot tutorial, this post may help you.
Instant Pot Summer Squash and Basil Soup
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter (can also use another tablespoon of olive oil, but the butter gives it something special!)
- 1 cup yellow onion chopped
- 4 garlic cloves minced
- 3 summer squash (about 8-10 ounces EACH), chopped into thin half moons
- 3 ½ cups water
- ⅓ cup fresh basil (lightly packed), chopped roughly
- ½ lemon (juice only)
- ½ tsp sea salt plus more to taste
- black pepper to taste
Instructions
- Hit 'saute' on your Instant Pot.
- Add the oil, butter, onion, and garlic and cook for 3-5 minutes until softened.
- Add in the squash and cook for another 2-3 minutes.
- Stir in the water, salt, and pepper and close and lock the lid (make sure the steam release valve is set to 'sealing'.
- Press 'manual' and set the Instant Pot to 8 minutes (high pressure).
- Once the soup has completed cooking, let the pressure naturally release for 10 minutes (meaning, don't frickin' touch it!). It will read: LO10 when 10 minutes has passed.
- Release the remaining pressure by turning the steam release valve to 'venting' and open the lid when the float valve drops.
- Add in the basil and lemon juice and place the lid back on top for just a minute to let the heat infuse the basil.
- Open the lid for the final time and blend the soup either with an immersion or high speed blender until smooth. If you use a high speed blender, you may consider waiting until the soup has cooled significantly, as to avoid burning yourself or damaging your blender.
- Add in more salt, pepper, or lemon juice, as desired.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
EJ
Really nice. I just used a T of plant based butter and added a drizzle of olive oil when adding the squash. Subbed veggie broth for water. This is a make-again!
Lauren
Thank you, I'm so happy you enjoyed it!
Lynn
Question, not a comment. Is it possible to use dried basil if you don’t have fresh basil? If so how would you use it? I would think you might sauté it with the garlic and onions.
Lauren
I think you could do that, but I'm not certain how much to use, sorry!
Dara
Not sure what iI did wrong , but there isn’t much flavor.. wont make again maybe add heavy cream 🤷🏼♀️
Betty
You could use coconut milk in lieu of heavy cream, and add cinamon, tumeric and/or curry powder to add flavor.
Diane
HI!
you mention an instant pot. what is it? is it a pressure cooker? please let me know, as i am most curious.
Sincerely, Diane
Lauren
Hi Diane,
I'm using an Instant Pot, which you can find at most places now (Kohl's, Amazon, Costco). Hope that helps!
Doris Foster
I added chicken bouillon, much better now