Instant POT Ginger and Butternut Squash Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining a creamy texture.

butternut squash

🥗Healthier: pumpkin

💰Cheaper: sweet potatoes

Pumpkin is lower in calories and sweet potatoes are often cheaper.

Cube half of the butternut squash.

Dice the yellow onion.

Preheat the Instant Pot by selecting 'saute'.

Add olive oil to the Instant Pot once it says 'hot'.

Add the chopped onions and a little bit of salt and pepper, stirring until soft.

Move some onions aside and add enough butternut squash to cover the bottom of the Instant Pot, cooking for about 5 minutes until browned, stirring occasionally.

Add the rest of the butternut squash, nutmeg (1/4 teaspoon), and the diced fresh ginger to the pot.

Pour in the vegetable broth and stir everything together.

Close the Instant Pot lid and select 'pressure cook', setting it for 10 minutes.

After 10 minutes, press 'cancel' and do a quick release by turning to venting.

Once steam has released, remove the lid and use an immersion blender to blend the soup until smooth.

Serve the soup in a bowl, garnished with pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens