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Instant Pot Butternut Squash and Pumpkin Spice Soup

Instant Pot Butternut Squash and Pumpkin Spice Soup

Cost $12, save $15

Source: Recommended by CookPal

  • 32 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 2 pounds butternut squash, cubed
    • 2 cups unsweetened applesauce
    • ½ cup pumpkin puree

  • Seasonings and Oils

    • 1 tablespoon avocado oil, or as needed
    • 1 teaspoon curry powder
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 2 teaspoons honey, or more to taste

  • Liquids

    • 3 cups vegetable broth

  • Other

    • 🧅 1 onion, diced
    • 2 tablespoons ghee (clarified butter)
    • 🧂 salt to taste

STEPS

1

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.

2

Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

3

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

4

Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

NUTRIENTS

Per 1 serving

🔥

200

Calories

  • 3
    Protein
  • 35
    Carbs
  • 7
    Fats

💡 Use roasted, salted pumpkin seeds as garnish to add a crunchy texture.For extra creaminess, consider blending with a small amount of coconut milk.If you don't have an Instant Pot, follow the same instructions in a regular pot, cooking the squash until tender.