Description
This Instant Pot Butternut Squash Soup includes hints of ginger and nutmeg blended to perfection to create the perfect fall soup. Gather up a bowl of this easy homemade soup with a slice of cornbread for the perfect comfort food.
Ingredients
Scale
- 2 TABLESPOONS COCONUT OIL
- 1 MEDIUM ONION, CHOPPED
- 3 GARLIC CLOVES, CHOPPED
- 1 ‘’ GINGER ROOT, MINCED or 1 TEASPOON DRIED GINGER
- 1/2 TEASPOON NUTMEG
- 3 CUPS CUBED BUTTERNUT SQUASH, (ROUGHLY 1 SMALL BUTTERNUT SQUASH)
- 3 CUPS CHICKEN STOCK OR VEGETABLE BROTH(USE 4 CUPS FOR VERY THIN SOUP)
- SALT & PEPPER TO TASTE
- GARNISH: FRESHLY GRATED NUTMEG & DAIRY FREE SOUR CREAM
Instructions
- PREP YOUR VEGETABLES: CHOP ONION, ROUGHLY CHOP GARLIC, PEEL & MINCE GINGER IF USING FRESH. PEEL, DESEED AND CHOP BUTTERNUT SQUASH.
- HEAT INSTANT POT TO SAUTE ́ MODE, ADD OIL, ONION, GARLIC AND GINGER ROOT. SAUTE 2-3 MINUTES.
- ADD BUTTERNUT SQUASH AND CHICKEN STOCK AND SPICES IF USING DRIED. SECURE LID, PLACE KNOB TO SEALING POSITION AND COOK AT HIGH PRESSURE FOR 5 MINUTES.
- WHEN COOKING IS COMPLETE, ALLOW TO RELEASE PRESSURE NATURALLY FOR 10 MINUTES AND THEN TURN KNOB TO VENTING POSITION TO RELEASE ANY REMAINING PRESSURE.
- BLEND SOUP WITH A HANDHELD BLENDER OR IN A REGULAR BLENDER IN 2 BATCHES.
- SEASON SOUP WITH SALT & PEPPER.
- FOR GARNISH, SPRINKLE WITH FRESHLY GRATEDNUTMEG AND A DALLOP OF CREAM.
Notes
- Nutrition data based on 1 teaspoon salt
- Serve with Gluten-Free Vegan Cornbread and Dairy-Free Sour Cream
- Prep Time: 10 MINS
- Cook Time: 5 MINS + 10 MINS NATURAL RELEASE