Velvety Kabocha Squash Soup
Wrap yourself in warmth with this **velvety kabocha squash soup**, a comforting bowl perfect for chilly days! The secret ingredient? A spoonful of peanut butter that elevates this simple **winter squash soup** to a new level of creamy indulgence. Ready in just 40 minutes, this **vegan kabocha soup** is a delicious and easy gluten-free and dairy-free meal the whole family will love.
Dietary Information
Servings:
- 1
Heat oil and saute onions for about 5 minutes until soft
- 2
Stir in garlic and Kabocha squash and fry for a couple of minutes.
- 3
Add the broth and peanut butter, season to taste, mix well, cover and simmer for 25 mins or until the squash is cooked through.
- 4
Let the soup cool down before blending it to your desired smoothness.
- 5
Serve warm.
- 6
Add all of the ingredients to the Instant Pot insert. Add the peanut butter last at the top and do not mix.
- 7
Place the lid on your Instant Pot and lock. Set the vent to ‘sealing,’ position.
- 8
Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
- 9
When cooking time is done, perform a quick pressure release.
- 10
Then let the squash soup cool for a few mins before puréeing with an Immersion blender.
- 11
Dish up into bowls, add the toppings of your choice, and serve.
| Nutrient | Amount |
|---|---|
| Calories | 218 kcal |
| Protein | 6 g |
| Fat | 9 g |
| Sodium | 106 mg |
| Fiber | 5 g |
| Sugar | 6 g |
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