Instant Pot Butternut Squash Soup at home
- Yield 6
- Prep 12 minutes
- Cook 30 minutes
- Total 28 minutes
Instant Pot Butternut Squash Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 28 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 cups vegetable stock
- 4 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 Granny Smith apple, cored and diced
- 1 medium (uncooked) butternut squash*, peeled, seeded and diced
- 1 sprig fresh sage
- 1 white onion, diced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly-ground black pepper, or more to taste
- 1/8 teaspoon cayenne, or more to taste
- pinch of ground cinnamon and nutmeg
- 1/2 cup canned (unsweetened) coconut milk
- optional garnishes: extra coconut milk and a sprinkle of smoked paprika (or cayenne pepper)
Method
Tip in vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker. Turn to combine. Close lid securely and set vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Leave Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped. Lift the lid.
Lift and discard the sage. Stir in the coconut milk.
Take an immersion blender to puree the soup until smooth. (Or you can move the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
Plate warm, with skippable garnishes if desired.
