Description
A warm and comforting Instant Pot butternut squash soup that is easy to make and perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk
Instructions
- Turn on the Instant Pot and select the ‘Sauté’ function. Add the chopped onion and garlic, and sauté until softened.
- Add the cubed butternut squash, vegetable broth, ground ginger, ground cinnamon, salt, and pepper. Stir to combine.
- Close the lid of the Instant Pot and set it to ‘Manual’ mode for 10 minutes.
- Once the cooking time is complete, perform a quick release of the pressure.
- Open the lid and use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and adjust seasoning if necessary. Serve warm.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Garnish with pumpkin seeds or fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg