Instant Pot® Butternut Squash and Pumpkin Spice Soup recipe
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Ingredients
- 1 tablespoon avocado oil, or as needed 1 onion, diced 2 pounds butternut squash, cubed 1 teaspoon curry powder ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 3 cups vegetable broth 2 cups unsweetened applesauce ½ cup pumpkin puree 2 tablespoons ghee (clarified butter) 2 teaspoons honey, or more to taste salt to taste
Nutrition Info
- 200.1 caloriescarbohydrate: 35.2 gcholesterol: 10.9 mgfat: 7.2 gfiber: 5.6 gprotein: 2.7 gsaturatedFat: 3 gservingSize: -sodium: 313.9 mgsugar: 16.6 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Butternut Squash and Pumpkin Spice Soup
Directions
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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.
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.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.