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Instant Pot Butternut Squash Soup with Apple

URL: https://www.cottercrunch.com/instant-pot-butternut-squash-soup/

Ingredients

The soup base

  • 1 Tablespoon oil or butter
  • 1 small or medium yellow onion, peeled and chopped
  • 3 cloves garlic (peeled, whole)
  • ½ Tablespoon grated fresh ginger
  • 1 large carrot, peeled and chopped
  • 2 stalks celery, chopped (~½ cup)
  • 1 ½ pounds butternut squash, peeled and chopped or diced
  • 1 large apple, peeled, cored, and chopped (~1 ½ cups)
  • 2 ½ teaspoons cumin
  • 3 cups vegetable stock
  • 1 stick cinnamon

The finishing touches

  • ¾ cup coconut milk or non-dairy milk/cream
  • ½ teaspoon curry powder
  • ¼ to ½ teaspoon cayenne or paprika (adjust to your liking)
  • pinch nutmeg
  • salt and pepper to taste
  • Garnish – chopped fresh thyme or parsley, pepper, and pumpkin seeds

Instructions

  1. 1. Sauté onion, garlic, ginger, carrot, and celery in oil for 2-3 minutes until fragrant.
  2. 2. Add butternut squash, apple, and cumin, and sauté for another 2-3 minutes.
  3. 3. Stir in vegetable stock and add a cinnamon stick. Lock the lid and set the vent to closed.
  4. 4. Cook on high pressure for 10-12 minutes, then release pressure naturally or use quick release.
  5. 5. Remove the cinnamon stick and blend the soup until smooth using an immersion blender.
  6. 6. Stir in coconut milk and additional spices, adjusting salt and pepper to taste.
  7. 7. Keep on warm for 5-10 minutes to allow flavors to meld.
  8. 8. Serve and garnish with thyme and pumpkin seeds.

Nutrition Facts (estimated)

Servings
4
Calories
234
Total fat
15g
Total carbohydrates
26.8g
Total protein
2.7g
Sodium
747.8mg
Cholesterol
0mg

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