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Instant Pot Butternut Squash Soup
This delicious Instant Pot Butternut Squash Soup recipe is quick and easy to make in the pressure cooker, it's naturally gluten-free and vegan, and it's SO comforting and delicious! Feel free to add in more cayenne if you would like an extra kick.
👥 6 Servings⏱️ Prep & Cook: 28 min⏳ Prep: 12 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
📝 Preparation Steps
1
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to “Sealing”.
vegetable stock2 cupsgarlic (peeled and minced)4 clovescarrot (peeled and diced)1
2
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads ⏱️ 8 minutes. Cook. Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
3
Remove and discard the sage. Stir in the coconut milk.
4
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
5
Serve warm, with optional garnishes if desired.
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