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Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup is delicious and easy, ready in under 30 minutes so and it makes weeknight meal planning a cinch. The soup can also be made gluten free and vegan with the switch of a few ingredients.
Course
Soup
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
10
servings
Calories
164
kcal
Author
Leigh Anne Wilkes
Equipment
Instant Pot (6qt)
Ingredients
2
Tbsp
olive oil
1
cup
onion
chopped
2
tsp
garlic
minced
8
cups
butternut squash
peeled and cubed, 1 inch pieces
2
cups
chicken broth
or vegetable broth
2
cups
apple juice
1/4
tsp
thyme
1/4
tsp
cumin
1/4
tsp
allspice
1/2
cup
half and half
or coconut milk
salt and pepper
to taste
Garnish
2
Tbsp
parsley
chopped
1/2
cup
sour cream
drizzled over soup
1/2
cup
pumpkin seeds
roasted and salted
red pepper flakes
Instructions
Add oil, onions and garlic to Instant Pot and cook on saute until onions are soft, about 3 minutes.
Add in all remaining ingredients except for half and half. Stir to combine
Seal Instant Pot and set valve to sealing.
Cook on high pressure for 15 minutes, do a 10 minute natural release and then a quick release.
Use an immersion blender or a high speed blender to blend soup.
Add in dairy
Garnish with chopped parsley, sour cream, pumpkin seeds and a sprinkle of red pepper flakes.
Video
Nutrition
Calories:
164
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
10
mg
|
Sodium:
194
mg
|
Potassium:
567
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
12084
IU
|
Vitamin C:
30
mg
|
Calcium:
93
mg
|
Iron:
1
mg