Instant Pot Butternut Squash Soup
This instant pot butternut squash soup recipe is simple, quick, and absolutely delicious. Perfect for a cozy fall or winter meal!
Servings: 6
Calories: 294kcal
Equipment
- Instant pot or large pot
- Measuring cups and spoons
- Blender
Ingredients
- 1 large butternut squash, seeded and cut into 3/4 inch cubes (1 large squash yields about 6 cups)
- 3 cups vegetable or chicken broth
- 1 small yellow onion diced
- 1 clove garlic minced
- 1 tablespoon honey
- 1/2 teaspoon nutmeg
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoons avocado or olive oil
- 1 bayleaf
- pumpkin seeds for garnish
- A pinchh of cayenne pepper for a kick optional
Instructions
Stovetop Instructions
- In a large skillet or pot, add your oil and sautee your garlic and onions for about 5 minutes. Add your squash, pepper, and salt, and saute until soft. About 8-10 minutes.
- Add your honey, nutmeg, bay leaf, and broth, and bring to a boil. Then cover and reduce heat to a simmer for 20-30 minutes.
- Add your butter and stir. Remove the bay leaf. Allow the mixture to cool for 10-15 minutes before mixing it in a blender for a creamy texture.
- Top with your toppings of choice and enjoy!
Instant pot Instructions
- Add your avocado oil first to your instant pot. Then add your cubed squash, onion, garlic, honey, nutmeg, salt, pepper, bay leaf, and broth.
- Set the pressure level to high and pressure cook for 8 minutes.
- Allow the pressure to naturally release and once the float valve drops, open the lid and add your 2 tablespoons of butter. Mix.
- Remove the bay leaf and allow the soup to cool for 10-15 minutes before mixing it in a blender for a creamy texture.
- Garnish, serve, and enjoy! This soup can be stored in an airtight container for 4 days in your refrigerator. Or freeze it for up to 3 months!
Nutrition
Serving: 1bowl | Calories: 294kcal | Carbohydrates: 64g | Protein: 7g | Fat: 6g | Sodium: 500mg
