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.
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!