Instant Pot Butternut Squash Soup
Ingredients
The soup
-
2
cups
vegetable stock
-
4
cloves
garlic, peeled and minced
-
1
medium
carrot, peeled and diced
-
1
medium
Granny Smith apple, cored and diced
-
1
medium
butternut squash, peeled, seeded and diced
-
1
sprig
fresh sage
-
1
medium
white onion, diced
-
½
teaspoon
salt, or more to taste
-
¼
teaspoon
freshly-ground black pepper, or more to taste
-
⅛
teaspoon
cayenne, or more to taste
-
pinch
ground cinnamon
-
pinch
ground nutmeg
-
½
cup
canned (unsweetened) coconut milk
Optional garnishes
-
to taste
extra coconut milk
-
to taste
smoked paprika or cayenne pepper
Instructions
- Combine vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, and nutmeg in the Instant Pot.
- Close the lid and set the vent to 'Sealing'.
- Select 'Manual' and set the timer for 8 minutes on high pressure.
- Once cooking is complete, carefully turn the vent to 'Venting' for a quick release.
- Remove the lid and discard the sage.
- Stir in the coconut milk.
- Use an immersion blender to puree the soup until smooth, or transfer to a traditional blender in batches.
- Taste and adjust seasoning with additional salt, pepper, and cayenne as needed.
- Serve warm with optional garnishes if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
215
Total fat
10g
Total carbohydrates
30g
Total protein
3g
Sodium
400mg
Cholesterol
0mg
You might also like