Loader

Instant Pot® Spicy Butternut Squash Soup

2019-09-24
  • Servings: 6 servings
  • Prep Time: 0m
  • Cook Time: 0m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Photo of Simple Slow Cooker Irish Stew by RainbowJewels

    Simple Slow Cooker Irish Stew

  • Photo of Instant Pot® Italian Wedding Soup by Bren

    Instant Pot® Italian Wedding Soup

  • Grandma's Portuguese Soup

    Grandma’s Portuguese Soup

  • Photo of Purple Carrot Soup by Buckwheat Queen

    Purple Carrot Soup

  • Photo of Instant Pot® Irish Beef Stew by thedailygourmet

    Instant Pot® Irish Beef Stew

“This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!”

Ingredients

1 tablespoon olive oil

1 onion, diced

2 cloves garlic

1 pound butternut squash – peeled, seeded, and cut into 1-inch pieces

5 cups vegetable broth

1 tablespoon brown sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground ginger

1/2 teaspoon curry powder (optional)

1 cup heavy whipping cream

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
  2. Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
  4. Stir in heavy whipping cream.
Original recipe source

Leave a Reply

Your email address will not be published. Required fields are marked *