How To Make Instant Pot Butternut Squash Soup Recipe
A creamy and comforting soup made with butternut squash, perfect for a cozy winter meal.
Serves:
Ingredients
- 1 butternut squash, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1 tbsp olive oil
Instructions
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Set Instant Pot to sauté mode and add olive oil.
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Add chopped onion and minced garlic, sauté until onion is translucent.
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Add chopped butternut squash, vegetable broth, salt, black pepper, and nutmeg. Stir to combine.
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Close lid and set Instant Pot to manual high pressure for 8 minutes.
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Once done, use quick release and carefully open the lid.
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Use an immersion blender to purée the soup until smooth.
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Stir in heavy cream and serve hot.
Nutrition
- Calories : 277kcal
- Total Fat : 22g
- Saturated Fat : 11g
- Cholesterol : 61mg
- Sodium : 874mg
- Total Carbohydrates : 18g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 4g
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