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.
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
Have your own special recipe to share? Submit Your Recipe Today!