Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup is the ultimate comfort food, perfect for chilly nights or lazy afternoons. This creamy, velvety soup combines sweet butternut squash with aromatic garlic and ginger, all enhanced by warm spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2 pounds butternut squash, peeled and cubed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 4 cups low-sodium vegetable broth
- 2 teaspoons curry powder
- Salt and pepper to taste
Instructions
- Peel and cube the butternut squash. Dice the onion, mince the garlic, and grate the ginger.
- Set the Instant Pot to sauté mode. Add oil and sauté onion, garlic, and ginger until fragrant (about 3 minutes).
- Add the butternut squash cubes and curry powder; stir for another 2 minutes.
- Pour in vegetable broth and scrape any bits from the bottom of the pot.
- Seal the lid and cook on high pressure for 10 minutes.
- Quick-release pressure, then blend until smooth using an immersion blender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Customize your soup by adding nutmeg or roasted red peppers for a unique twist. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.