Instant Pot Butternut Squash Soup
If you are looking for something comforting then look no further than this instant pot butternut squash soup recipe. Full of flavor and so easy to make you are going to love it.
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Servings: 2
Calories: 364kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- ¼ large yellow onion diced
- ½ Granny Smith apple peeled, cored and diced
- 1 tablespoon cloves garlic minced
- 2 cups vegetable broth
- 1 3-pound butternut squash
- ½ teaspoon nutmeg
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- coconut milk optional, for drizzling on top
- parsley optional
Instructions
- Cut the squash in half and remove the seeds.
- Place each half on a trivet in the instant pot, if you have a tall trivet, you can stack them. Add 1 cup of water.
- Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes.
- Remove squash and peel skin away. Vide and set aside.
- Set the instant pot to sauté and add oil. Once oil is hot add the cubed apples to the pot.
- Sauté for 5 minutes then add diced onions. Sauté for 4 minutes. Add the garlic for 1 minute.
- Add the vegetable broth and spices and close the lid. Seal the pressure valve. Cook on high pressure for 10 minutes. Manually release pressure.
- Pour soup into a food processor and blend until smooth.
- Serve with cracked pepper and or coconut milk as desired.
Nutrition
Calories: 364kcal | Carbohydrates: 92g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1613mg | Potassium: 2498mg | Fiber: 15g | Sugar: 23g | Vitamin A: 73115IU | Vitamin C: 147mg | Calcium: 345mg | Iron: 5mg