Instant Pot Butternut Squash Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 118.4
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 349.8 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 2.1 g

View full nutritional breakdown of Instant Pot Butternut Squash Soup calories by ingredient


Introduction

Delicious Instant Pot Butternut Squash Soup is quick and easy to make. You can add a little Cayenne or Paprika for a more smoky flavor. Delicious Instant Pot Butternut Squash Soup is quick and easy to make. You can add a little Cayenne or Paprika for a more smoky flavor.
Number of Servings: 7

Ingredients

    2 cup Stock, Imagine Organic Vegetable (by BOFERRIS)
    4 clove Garlic, peeled and minced
    1 carrot (7-1/2") Carrots, raw, peeled and diced
    1 serving Granny smith apple - 1 med. apple, cored and diced
    4 cup, cubes Butternut Squash, peeled, seeded and diced
    1 tbsp Sage, ground
    1 White Onion, raw, diced
    1/4 tsp Pepper, black to taste
    1/2 tsp Salt to taste
    1 tsp Cinnamon, ground
    1 tsp Nutmeg, ground
    1/2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) (unsweetened)

Directions

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to Instant Pot Pressure cooker. Toss to combine, close lid securely and set vent to Sealing.
Set for Pressure cook on high and time for 8 minutes. When done, vent carefully to release steam and remove lid.
Stir in Coconut milk
Use an immersion blender to puree the soup until smooth. Taste, and season with add'l salt, pepper, and cayenne if needed.
Serve warm, with optional garnishes if desired. (Coconut milk, paprika or cayenne)

Serving Size: 6-8 1 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user LOWFAT13.