Butternut Squash Soup in the Instant Pot.
Making Butternut Squash Soup in the Instant Pot is super simple but your family and guests will think you’ve spent all day in the kitchen working on this masterpiece. The soup is creamy offering a different texture than a typical broth based soup.
What you’ll love about this recipe:
Don’t forget to pin this for later!
The soup is an absolute stand alone but you can enhance the experience by dipping homemade bread into the soup bowl or even serving it in a sourdough bread bowl.
Butternut squash is packed with nutrients like Vitamin C, Magnesium, Iron, Calcium, and Vitamin B6!
Don’t forget, if you have a garden, try growing a butternut squash or my favorite, honey nut squash.
Or support your local farmer’s market if you have one in your area!
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Here’s to the warmth and satisfaction that this soup brings to Fall and Winter!
Here’s How To Make Butternut Squash Soup in the Instant Pot
The details:
Step 1: Start by preparing the vegetables. Then, press sauté mode, add the avocado oil to the pot, and sauté the onions and garlic.
Step 2: Add the curry powder, salt, and pepper and sauté 1 minute longer. Add in the cubed butternut squash, coconut milk, and vegetable broth.
Step 3: Set valve to sealing and pressure cook on high for 25 minutes. Let the pressure release naturally for 10 minutes. Blend with an immersion blender until completely smooth.
Step 4: Add the sherry wine and stir until fully combined. Serve hot!
Handy Tip: This soup stores incredibly well
Don’t be afraid to double the recipe to keep in the fridge for up to 4 days. We love to eat on it for several days at a time…it’s that good!
I’d love to hear from you, so don’t forget to share it with me on Youtube or Instagram @healthyelizabeth if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!
Butternut Squash Soup in the Instant Pot
Equipment
- 1 Instant Pot or stock pot
- 1 immersion blender food processor or blender
Ingredients
- 1 large butternut squash, peeled, deseeded, and cut into 1 inch chunks or 3 honey nut squash
- 1 sweet onion diced
- 4 garlic cloves minced
- 1 tablespoon avocado oil
- 1 teaspoon yellow curry powder 2 teaspoons for a spicer soup
- 1 can full fat coconut milk
- 2-3 cups vegetable broth
- salt and pepper to taste
- 2 tablespoons sherry wine
Instructions
- Start by preparing the vegetables. Then, press sauté mode, add the avocado oil to the pot, and sauté the onions and garlic.
- Add the curry powder, salt, and pepper and sauté 1 minute longer. Add in the cubed butternut squash, coconut milk, and vegetable broth.
- Set valve to sealing and pressure cook on high for 25 minutes. Let the pressure release naturally for 10 minutes. Blend with an immersion blender until completely smooth.
- Add the sherry wine and stir until fully combined. Serve hot!
