Instant Pot Butternut Squash Soup
Ingredients
-
2
lbs
butternut squash, chopped
-
1
medium
onion, chopped
-
1
cup
chopped mango
-
1
cup
chopped carrot
-
2
cups
vegetable broth
-
½
tsp
salt
-
¼
tsp
cinnamon
-
⅛
tsp
nutmeg
-
½
tsp
hot sauce
Instructions
- Place all the ingredients in the Instant Pot.
- Set the pot to manual high pressure for 8 minutes.
- Once the cooking time is complete, let the pot release its pressure naturally for 5 minutes, then carefully release the remaining pressure.
- Puree the mixture with an immersion blender, or transfer it in batches to a blender or food processor to puree.
- Taste and adjust the seasonings if needed.
- Serve warm, drizzled with coconut milk if desired.
Nutrition Facts (estimated)
Servings
6
Calories
105
Total fat
0.3g
Total carbohydrates
27g
Total protein
2g
Sodium
538mg
Cholesterol
0mg
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