Instant Pot Butternut Squash Soup
Embrace the comforting flavors of autumn with our Instant Pot Butternut Squash Soup recipe! Creamy, healthy, and incredibly easy to make, this **butternut squash soup** is ready in just 12 minutes. Ideal for those seeking a **vegan, gluten-free, and lactose-free** option, this **Instant Pot soup** is the perfect solution for a quick and nutritious dinner on colder days.
Dietary Information
Servings:
- 1
Add all ingredients to the Instant Pot insert.
- 2
Place the lid on and turn the valve to sealing position.
- 3
Set to manual pressure, high pressure for 7 minutes. When done, perform a quick pressure release.
- 4
Allow the soup cool for a few minutes then purée with an immersion blender.
- 5
Add all the ingredients except for the coconut milk to the slow cooker.
- 6
Place the lid on and cook on low for 6-8 hours or on high for 3-4 hours
- 7
When done, add in the coconut milk and purée with an immersion blender until smooth.
- 8
Combine the ingredients (except coconut milk) in a large soup pot.
- 9
Bring the soup to almost a boil, then reduce the heat.
- 10
Cover the pot and simmer for 20-30 minutes.
- 11
Turn the heat off, stir in the coconut milk, and purée with an immersion blender.
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 2 g |
| Fat | 4 g |
| Sodium | 551 mg |
| Fiber | 5 g |
| Sugar | 10 g |
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