Instant Pot Butternut Squash Soup
Ingredients
The soup
-
2
Tablespoon
Olive Oil
-
1
Large
Yellow Onion, chopped
-
5
cloves
Garlic, chopped
-
1 ½
inch
Piece of Fresh Ginger, peeled and diced
-
2
Carrots, chopped
-
1
Apple, peeled, cored, chopped
-
3
lbs
Butternut Squash, peeled, seeded, chopped in 2"-3" chunks
-
1
teaspoon
Salt
-
½
teaspoon
Black Pepper
-
1
sprig
Fresh Rosemary
-
2
sprigs
Fresh Thyme
-
½
teaspoon
Nutmeg
-
3
cups
Vegetable Broth (or chicken broth)
-
1
teaspoon
Orange Zest (Optional)
-
¼
teaspoon
Cayenne Pepper (Optional)
To Finish
-
½
(13.5 oz) can
Coconut Milk (or ½ cup of heavy cream)
Garnish
-
Pepitas (pumpkin seeds)
-
Coconut Milk Drizzle (or heavy cream drizzle)
-
Fresh Herbs of your choice
Instructions
- Turn the Instant Pot to Sauté and add the olive oil when hot.
- Sauté the onion for 5 minutes until slightly translucent.
- Add garlic and ginger, cooking for a minute while stirring.
- Add carrots, apple, squash, salt, pepper, rosemary, thyme, and nutmeg, stirring well.
- Pour in the broth and stir in optional orange zest and cayenne.
- Seal the pot and set to cook on high pressure for 10 minutes.
- After cooking, let the pressure release naturally for 15 minutes, then manually release the rest.
- Puree the soup using an immersion blender until creamy.
- Stir in coconut milk or cream and adjust salt to taste.
- Garnish and serve.
Nutrition Facts (estimated)
Servings
10
Calories
184
Total fat
9g
Total carbohydrates
27g
Total protein
3g
Sodium
500mg
Cholesterol
0mg
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