Healthy Instant Pot Yellow Squash Soup

There’s something comforting about a warm bowl of soup, especially when the weather starts to cool down. I’ve always loved yellow squash, but turning it into soup wasn’t something I thought about until recently. Between running errands and helping with homework, I don’t always have time to stand over the stove stirring a pot for hours.

That’s where my Instant Pot comes in – it’s like having an extra set of hands in the kitchen. This yellow squash soup has become one of my go-to recipes when I want something quick but homemade. I can throw everything in, set it, and help the kids with their math problems while dinner practically makes itself.

Looking for a soup that’s creamy without heavy cream? This one’s for you. Want something that uses up those extra squash from your garden or farmer’s market? Perfect. I usually make a double batch and freeze half – future me is always thankful for that decision.

What Kind of Cottage Cheese Should I Use?

When it comes to cottage cheese for this recipe, small curd is definitely the way to go since it will blend more smoothly and create a more consistent texture. While the recipe calls for 1% fat cottage cheese, you could also use 2% or full-fat – just keep in mind that this will affect the overall calories and richness of your final dish. If you’re concerned about texture, give your cottage cheese a quick whirl in the blender before using it, or press it through a fine-mesh strainer to break down any larger curds. Just make sure your cottage cheese is fresh and doesn’t have any excess liquid pooling at the top, as this could throw off the consistency of your recipe.

Options for Substitutions

Here are some helpful swaps you can make in this recipe if needed:

• Cottage cheese: If you’re not a fan of cottage cheese, you can use ricotta cheese instead. Just make sure to drain it well first. You can also try silken tofu – blend it until super smooth for a similar texture.
• Greek yogurt: Regular plain yogurt works too, but strain it in a cheesecloth for about 2 hours first to remove excess liquid. You could also use sour cream or more cottage cheese in its place.
• Liquid sweetener: Instead of maple syrup, try honey, agave nectar, or sugar-free maple syrup. Just keep in mind that each sweetener has its own level of sweetness, so you might need to adjust the amount.
• Monk fruit sweetener: Any sugar alternative works here – stevia, erythritol, or regular sugar if you don’t mind the extra calories. Start with the same amount and adjust to taste.
• Vanilla essence: Vanilla extract or vanilla bean paste work perfectly. You could even try almond extract for a different flavor profile.
• Eggs: The eggs are pretty important for structure in this recipe, but if you need to make it egg-free, try using 1/4 cup of mashed banana or applesauce per egg. The texture will be different, but still good!

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot yellow squash soup comes from improper pressure release – a quick release can make the soup splatter and become too frothy, so always use a natural release for at least 10 minutes before switching to quick release.

Temperature control is crucial – starting with cold ingredients straight from the fridge can lead to uneven cooking, so let your squash and other ingredients come to room temperature for about 30 minutes before cooking.

Another common mistake is overcrowding the pot – make sure to stay within the maximum fill line (usually 2/3 full) to allow proper pressure building and even cooking.

For the smoothest texture, avoid the temptation to skip the blending step at the end, and when using an immersion blender, keep it submerged to prevent hot soup from splattering.

What to Serve With Yellow Squash Soup?

This light and creamy yellow squash soup makes a perfect lunch or dinner starter, especially when paired with the right accompaniments. A chunk of crusty whole grain bread or some homemade cornbread works great for soaking up every last spoonful. For a complete meal, try serving it alongside a grilled chicken sandwich or a fresh garden salad loaded with crunchy vegetables and a light vinaigrette dressing. If you’re keeping things simple, some crispy crackers or a handful of toasted pumpkin seeds sprinkled on top add a nice crunch that complements the smooth texture of the soup.

Storage Instructions

Keep Cool: This creamy yellow squash soup stays fresh in the fridge for up to 4 days when kept in an airtight container. I like to portion it out into individual servings – it makes grabbing lunch the next day super easy!

Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep nicely in the freezer for up to 3 months. Pro tip: freeze in single portions for easy thawing!

Warm Up: When you’re ready to enjoy your leftover soup, gently heat it on the stovetop over medium-low heat, stirring occasionally. Or pop it in the microwave in 30-second intervals, giving it a good stir between each. If it seems a bit thick after storage, just add a splash of broth or water to reach your desired consistency.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-750
• Protein: 50-55 g
• Fat: 12-15 g
• Carbohydrates: 90-95 g

Ingredients

• 1/2 tsp vanilla extract (I use Nielsen-Massey brand for best flavor)
• 1/8 tsp salt
• 1 cup plain nonfat Greek yogurt
• 2 large eggs
• 2.33 cups cottage cheese (low fat preferred for this recipe)
• 1/4 cup liquid sweetener
• 2 tbsp monk fruit sweetener

Step 1: Gather Ingredients and Prepare Squash

Begin by gathering all necessary ingredients for the creamy Instant Pot summer squash soup.

Once you have everything ready, prepare the summer squash by thoroughly washing it and cutting it into small, even pieces for uniform cooking.

Step 2: Sauté Aromatics in Instant Pot

Set your Instant Pot to the sauté function and add a small amount of oil.

Allow the oil to heat up, then add chopped onions and garlic.

Sauté these ingredients until they become translucent and fragrant, making sure to stir occasionally to prevent sticking or burning.

Step 3: Add Squash and Seasonings

Once the onions and garlic are ready, add the prepared summer squash to the Instant Pot.

Stir the squash to combine it well with the onions and garlic.

Next, pour in the vegetable broth and season the mixture with salt, pepper, and any other spices you prefer to enhance the flavor of the soup.

Step 4: Cook the Soup

Securely close the lid of the Instant Pot and set it to cook on high pressure for 5 minutes.

This pressure cooking will ensure the squash becomes tender and blends well into a creamy soup.

Step 5: Blend and Finish the Soup

Once the cooking time is complete, carefully perform a quick release of the pressure according to your Instant Pot’s instructions.

Open the lid and use an immersion blender to puree the soup until it reaches a smooth consistency.

Stir in any additional ingredients such as cream or fresh herbs to enhance the flavor and creaminess of the soup.

Step 6: Serve and Enjoy

Serve the summer squash soup hot, garnishing each bowl with fresh herbs like parsley or cilantro if desired.

Enjoy this creamy and delicious soup as a perfect warm-weather meal!