Instant Pot Butternut Squash Soup Recipe
Warm up with a bowl of this creamy and delicious instant pot butternut squash soup! We teach you how to make this healthy soup with fresh butternut squash.
Servings: 6 servings
Calories: 280kcal
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 large yellow onion minced
- 1 Granny Smith apple peeled, cored, and diced
- 3 cloves garlic sliced
- 4 cups vegetable broth
- 1 5-pound butternut squash, cooked, peeled, and seeds removed
- 1 teaspoon nutmeg
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Coconut milk for garnish
Instructions
- Press saute button on instant pot and add coconut oil.
- Mix in the onion and apple. Cook, stirring frequently, until soft. About 2 minutes.
- Stir in the garlic and mix until fragrant. About 1 minute.
- Pour in the broth and deglaze the bottom of the pot.
- Turn the instant pot off.
- Add the butternut squash, nutmeg, paprkia, cayenne pepper, salt, and black pepper. Stir.
- Close the lid and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 10 minutes.
- Quick pressure release.
- Remove the lid and turn the insant pot off.
- Puree soup with an immersion blender or countertop blender.
- Serve the soup, topped with coconut milk, if desired.
Nutrition
Serving: 11/2 cups | Calories: 280kcal | Carbohydrates: 58g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 295mg | Fiber: 14g | Sugar: 18g