Instant Pot Butternut Squash Soup

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious; carrots are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier; water is the most economical.

Turn the Instant Pot to sauté and let it heat up.

Chop a small onion.

Add a little bit of oil and the minced onion to the Instant Pot and sauté for about 2 minutes until softened.

Add 2 teaspoons of minced garlic and toast for 1 minute, being careful not to burn it.

Turn off the Instant Pot and deglaze the pan by pouring in 2 cups of apple cider and scraping up any brown bits with a spatula.

Add 3 cups of low sodium vegetable stock to the pot.

Add 5 cups of cubed butternut squash (or 20 ounces of frozen cubed squash).

Season with a pinch of salt, and grate fresh ginger root into the soup.

Grate 1/4 teaspoon of nutmeg into the soup.

Add 1 teaspoon of cinnamon and optionally 1/2 teaspoon of curry powder (omit if desired).

Stir the mixture, then close the lid of the Instant Pot.

Cook on high pressure for 15 minutes.

After cooking, wait at least 10 minutes for the pressure to release naturally before opening the lid.

Use an immersion blender to blend the soup until smooth, or carefully blend in batches using a food processor or blender.

Add 1/2 cup of heavy cream (or coconut milk or Greek yogurt) and blend again until creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary