Name: Winter Squash Soup with Pistachio Gremolata
Prep time: 20 min
Total time: 55 min
Ingredients: 1 cup chopped onion; 6 cloves garlic, minced; 5 cups low-sodium vegetable broth; 3 cups 1-inch cubed peeled butternut squash; 1 1-lb. delicata squash, halved, seeded, and cut into 1-inch pieces (3 cups); 1 fennel bulb, cored and chopped (2 cups); 1 15-oz. can no-salt-added tomato sauce; 1 14.5-oz. can fire-roasted diced tomatoes; 1 cup chopped red bell pepper; 2 teaspoons Italian seasoning, crushed; ½ teaspoon crushed red pepper; 12 oz. dry whole wheat cavatappi, rotini, or bow-tie pasta; 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups); ¼ teaspoon sea salt; ½ cup chopped fresh flat-leaf parsley; ⅓ cup chopped pistachio nuts; 1 teaspoon lemon zest

Prep-time: 20 minutes / Ready In: 55 minutes
Makes 16 cups soup + 1 cup gremolata
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Chopped fennel bulb lends a fresh, licorice-like flavor to this hearty winter squash soup. While it’s fine to only use one type of squash, the combination of delicata and butternut squash creates a succulent symphony of textures and adds subtle complexity to the overall flavor profile. Red bell pepper, tomatoes, and beans complement the earthy flavors of the squash, while whole wheat pasta adds heft to ensure this recipe is a crowd-pleaser. Piling everything into the Instant Pot makes the entire process (including cleanup) incredibly easy, so this is a great meal to make when you don’t have much energy. The pistachio-parsley gremolata is a scrumptious topper and can also be used on top of creamy white-saue pastas if you have leftovers.

For more easy Instant Pot recipes, check out these tasty ideas:

By Ellen Boeke, Feb 10, 2023

Ingredients

1 cup chopped onion
6 cloves garlic, minced
5 cups low-sodium vegetable broth
3 cups 1-inch cubed peeled butternut squash
1 1-lb. delicata squash, halved, seeded, and cut into 1-inch pieces (3 cups)
1 fennel bulb, cored and chopped (2 cups)
1 15-oz. can no-salt-added tomato sauce
1 14.5-oz. can fire-roasted diced tomatoes
1 cup chopped red bell pepper
2 teaspoons Italian seasoning, crushed
½ teaspoon crushed red pepper
12 oz. dry whole wheat cavatappi, rotini, or bow-tie pasta
1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
¼ teaspoon sea salt
½ cup chopped fresh flat-leaf parsley
⅓ cup chopped pistachio nuts
1 teaspoon lemon zest

Instructions

Set a 6-quart electric multicooker to sauté setting. Add onion and garlic. Cook 5 minutes, stirring occasionally and adding broth, 1 tablespoon at a time, as needed to prevent sticking. Add remaining broth and the next eight ingredients (through crushed red pepper).
Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 8 minutes. Carefully quick-release pressure according to manufacturer’s directions. Open lid carefully.
Meanwhile, cook pasta according to package directions. Stir cooked pasta, the beans, and salt into soup. Cover and let stand 5 minutes. For gremolata, stir together parsley, pistachios, and lemon zest. Top servings with gremolata.

tags:

Instant Pot

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Denise7 months ago

For my ninja multicooker I would cut cook time down to 6 minutes as my squash was a little softer than I would like. Otherwise it was tasty and easy to make. I did add an extra can of beans as I don’t think a dish can have too many beans.

CSP8 months ago

Are the nutrition facts available for this recipe?

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about the author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor’s of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.

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