Instant Pot Vegan Butternut Squash Soup
Ingredients
-
2
pounds
butternut squash, peeled, seeded, and diced
-
1
medium
yellow onion, roughly chopped
-
½
teaspoon
salt
-
4-5
cloves
garlic, minced
-
1
cup
vegetable broth
-
15
ounces
great northern beans, drained and rinsed
-
13.5
ounces
unsweetened full-fat coconut milk
-
1
teaspoon
maple syrup
-
½
teaspoon
dry thyme
-
¼
teaspoon
black pepper
-
¼
teaspoon
ground nutmeg
-
1
tablespoon
olive oil
Instructions
- 1. Select 'saute' on the Instant Pot and heat for 8 minutes.
- 2. Drizzle olive oil, then add diced butternut squash and chopped onion. Sprinkle with salt and cook until the onion is softened.
- 3. Add minced garlic and sauté for one minute, then deglaze the pot with vegetable broth.
- 4. Stir in remaining vegetable broth, beans, coconut milk, maple syrup, thyme, black pepper, and nutmeg.
- 5. Lock the lid and set to 'high pressure' for 6 minutes.
- 6. After cooking, perform a quick pressure release and remove the lid.
- 7. Blend the soup until smooth using an immersion blender, and adjust seasoning to taste.
Nutrition Facts (estimated)
Servings
5
Calories
378
Total fat
19g
Total carbohydrates
48g
Total protein
11g
Sodium
254mg
Cholesterol
0mg
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