Name: Instant Pot Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 medium butternut squash (about 2 pounds), peeled, seeded and chopped -; 2 medium apples, cored and chopped -; 1 small onion, chopped -; 3 garlic cloves -; 2 cups reduced-sodium vegetable broth -; 2 leaves fresh sage -; 1-1/4 teaspoons salt -; 1/2 teaspoon pepper -; 1/4 teaspoon crushed red pepper flakes -; 1/8 teaspoon ground nutmeg -; 3/4 cup coconut milk -; Freshly cracked black pepper, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Butternut Squash Soup

1. 1 medium butternut squash (about 2 pounds), peeled, seeded and chopped -

2. 2 medium apples, cored and chopped -

3. 1 small onion, chopped -

4. 3 garlic cloves -

5. 2 cups reduced-sodium vegetable broth -

6. 2 leaves fresh sage -

7. 1-1/4 teaspoons salt -

8. 1/2 teaspoon pepper -

9. 1/4 teaspoon crushed red pepper flakes -

10. 1/8 teaspoon ground nutmeg -

11. 3/4 cup coconut milk -

12. Freshly cracked black pepper, for serving -

How to cook deliciously - Instant Pot Butternut Squash Soup

1. Stage

Place the butternut squash, apple slices, onion and garlic in an 6- or 8-quart electric pressure cooker. Stir in the vegetable broth, sage, salt, pepper, red pepper flakes and nutmeg.

2. Stage

Secure the lid and set to sealing then cook on high pressure for 8 minutes on manual. Once complete, toggle to vent steam for a quick release. Carefully remove the lid, discard of the sage leaves and add coconut milk.

3. Stage

Use an immersion blender to puree the mixture until very smooth. Serve in bowls with freshly cracked black pepper. Editor’s Tip: For a chunkier consistency, you can just pulse a few times in a blender to retain that thicker, country style texture.