Butternut Squash Soup
fromeatyourbeets.comwww.eatyourbeets.com/best-butternut-squash-soup
Warm up with a bowl of creamy Instant Pot Butternut Squash Soup! This velvety soup is made in a flash, combining the rich, natural sweetness of butternut squash with savory spices.
Ingredients
Instructions
Half the squash 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
- Serving Size
- 1 g
- Calories
- 141 kcal
- Carbohydrate Content
- 28 g
- Protein Content
- 2 g
- Fat Content
- 4 g
- Saturated Fat Content
- 1 g
- Sodium Content
- 915 mg
- Fiber Content
- 5 g
- Sugar Content
- 8 g
- Unsaturated Fat Content
- 3.5 g
