Instant Pot Butternut Squash Soup
Ingredients
- 1 butternut squash, approximately 5lbs
- 1 Tablespoon avocado or olive oil
- 1 small onion, minced
- 3 cloves garlic, finely minced
- 4 cups vegetable broth, or broth of your choice
- 1 teaspoon nutmeg
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- salt and pepper, to taste
Equipment
Instructions
- Cut your squash into quarters so that it will fit in the Instant Pot.
- Place a cup of water in the Instant Pot and place the wire trivet over the top of the water.
- Set the squash on the trivet, trying to avoid touching the squash to the metal pot
- Secure the lid on your Instant Pot and select Manual setting for 7 minutes. Allow to natural release.
- Carefully remove the squash and empty out water. Place the metal pot insert back into the Instant Pot.
- Place the oil in the Instant Pot and press the Saute button.
- Add the onion and saute for two minutes. Add the garlic for 30 seconds, stirring frequently so that it does not burn.
- Turn off the saute setting and add in all other ingredients, including the scooped out flesh of the squash (discard seeds).
- Secure the lid and select the stew/stoup setting for 10 minutes. Allow to natural release.
- You should not need to put the soup in a blender, but you may need to mash out any lumps with a potato masher!
Serving: 1, Calories: 292kcal, Carbohydrates: 33g, Protein: 19g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 63mg, Sodium: 102mg, Fiber: 10g, Sugar: 6g
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