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Instant Pot Butternut Squash Soup in white bowl garnished with cream and parsley

Instant Pot Butternut Squash Soup


  • Author: Ester Perez
  • Prep Time: 10 MINS
  • Cook Time: 5 MINS + 10 MINS NATURAL RELEASE
  • Total Time: 25 MINS
  • Yield: 4 SERVINGS 1x

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.  


Scale

Ingredients

  • 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

  1. PREP YOUR VEGETABLES: CHOP ONION, ROUGHLY CHOP GARLIC, PEEL & MINCE GINGER IF USING FRESH. PEEL, DESEED AND CHOP BUTTERNUT SQUASH.
  2. HEAT INSTANT POT TO SAUTE ́ MODE, ADD OIL, ONION, GARLIC AND GINGER ROOT. SAUTE 2-3 MINUTES.
  3. 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.
  4. WHEN COOKING IS COMPLETE, ALLOW TO RELEASE PRESSURE NATURALLY FOR 10 MINUTES AND THEN TURN KNOB TO VENTING POSITION TO RELEASE ANY REMAINING PRESSURE.
  5. BLEND SOUP WITH A HANDHELD BLENDER OR IN A REGULAR BLENDER IN 2 BATCHES.
  6. SEASON SOUP WITH SALT & PEPPER.
  7. FOR GARNISH, SPRINKLE WITH FRESHLY GRATEDNUTMEG AND A DALLOP OF CREAM.

Notes