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InstantPot Butternut Squash Soup

Prep Time 10 minutes
Cook Time 20 minutes
Servings 8

Ingredients

Soup

  • 4 cups vegetable stock
  • 4 cloves garlic crushed
  • 2 large carrots diced
  • 1 granny smith apple or other tart apple, cored and cubed
  • 2 small uncooked butternut squash, peeled, seeded, and cubed
  • 1 whole sprig fresh sage
  • 1 white onion
  • ½ tsp turmeric optional
  • ½ tsp sea salt
  • ¼ tsp freshly ground pepper
  • ¼ tsp red pepper flakes
  • 1 cup coconut milk

Topping Ideas

  • pepitas
  • bacon cooked and cut small
  • additional red pepper flakes

Instructions

  1. Put all soup ingredients Instant Pot, “Manual” mode High Pressure, 10 minutes.
  2. When finished cooking, let naturally release for 10 minutes, then open the valve to remove any remaining pressure.
  3. Remove the sprig of sage. Using an immersion blender, blend ingredients into the desired soup consistency. Can also use a standard blender, but wait for the soup to cool, and blend in batches.
  4. Serve in a bowl and add any toppings as desired!