Instant Pot Butternut Squash Soup
This Instant Pot Butternut Squash Soup is rich and creamy (without dairy!) and is an absolute delight. Enjoy some now or freeze it for later, this is definitely a great one to have on hand for when a soup craving strikes.
Ingredients:
- 1 cup onion or leek chopped
- 1 Tbsp olive oil
- 1 tsp garlic minced
- 1 apple peeled, cored, and chopped into small chunks
- 4 cups butternut squash peeled and cubed
- 3 cups vegetable broth or water
- 1/2 tsp salt or more to taste depending on your broth/water situation
- optional: chopped green onions for garnish
Instructions:
- Turn Instant Pot to the sauté setting and add in leeks (or onion) and oil. Sauté for 3-5 minutes or until leeks are bright green and fragrant.
- Add in garlic, apple, and butternut squash. Sauté for another 3-5 minutes before turning the Instant Pot off.
- Pour in broth and add 1/2 tsp salt to the pot and then turn to pressure cook. Set timer for 15 minutes and cover with lid. Let sit for 10 minutes for Instant Pot to naturally release pressure. Press vent to let out remaining air before removing the lid.
- Using an immersion (stick) blender, purée the soup until uniformly smooth. Garnish with green onions (if using) and serve hot!
Notes:
To save time and energy, feel free to use pre-cut or frozen butternut squash. You may have to adjust cooking time by 2-3 minutes to accommodate for the frozen squash.