How To Make Instant Pot Butternut Squash Soup
Since the temperature is starting to drop as winter approaches, it is best to arm yourself with an arsenal of soup recipes such as this squash soup.
- 2cupsvegetable stock
- 4clovesgarlicpeeled and minced
- 1carrotpeeled and diced
- 1granny Smith applecored and diced
- 1mediumbutternut squashuncooked, peeled, seeded and diced
- 1sprigfresh sage
- 1white oniondiced
- ½tspsaltor more to taste
- ¼tspblack pepperfreshly-ground
- ⅛tspcayennemore to taste
- pinchcinnamon and nutmeg ground
- ½cupcoconut milkcanned, unsweetened
- extra coconut milkoptional
- smoked paprikaoptional
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the time to 8 minutes. Cook.
Turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt, pepper, and cayenne if needed.
Serve warm, with optional garnishes if desired.
- Calories: 517.30kcal
- Fat: 48.92g
- Saturated Fat: 42.95g
- Monounsaturated Fat: 2.16g
- Polyunsaturated Fat: 0.77g
- Carbohydrates: 23.86g
- Fiber: 4.66g
- Sugar: 4.79g
- Protein: 6.31g
- Sodium: 927.25mg
- Calcium: 127.51mg
- Potassium: 890.30mg
- Iron: 8.83mg
- Vitamin A: 440.60µg
- Vitamin C: 19.36mg
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