Name: Instant Pot Butternut Squash and Pumpkin Spice Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Avocado oil, or as needed - 1 tablespoon; Onion, diced - 1; Butternut squash, cubed - 2 pounds; Curry powder - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Vegetable broth - 3 cups; Unsweetened applesauce - 2 cups; Pumpkin Puree - ½ cup; Ghee (clarified butter) - 2 tablespoons; Honey, or more to taste - 2 teaspoons; Salt to taste - 2 teaspoons

Ingredients for - Instant Pot Butternut Squash and Pumpkin Spice Soup

1. Avocado oil, or as needed 1 tablespoon

2. Onion, diced 1

3. Butternut squash, cubed 2 pounds

4. Curry powder 1 teaspoon

5. Ground cinnamon ½ teaspoon

6. Ground nutmeg ¼ teaspoon

7. Vegetable broth 3 cups

8. Unsweetened applesauce 2 cups

9. Pumpkin Puree ½ cup

10. Ghee (clarified butter) 2 tablespoons

11. Honey, or more to taste 2 teaspoons

12. Salt to taste 2 teaspoons

How to cook deliciously - Instant Pot Butternut Squash and Pumpkin Spice Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

4 . Stage

Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.