Instant Pot Butternut Squash Soup
This Instant Pot Butternut Squash Soup is vegan, gluten-free, and quick to make! It's packed with sweet and spicy seasonings, a variety of veggies, and is ultra creamy without using cream!
Servings: 6 people
Calories: 231kcal
Equipment
Ingredients
- 1 (2 pound) butternut squash peeled, seeds removed, and cubed
- 1 Granny Smith Apple peeled and chopped
- 1 large stalk celery chopped
- 1 large carrot peeled and chopped
- 1 sweet potato peeled and chopped
- 1/2 small yellow onion chopped
- 1 tablespoon minced garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons brown sugar
- 2 teaspoons salt plus more to taste
- 1 teaspoon paprika
- 3/4 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes omit if you don’t like spice
- 1 (32 oz) carton vegetable broth
- Salted roasted pumpkin seeds for garnish (highly recommended!)
- Crumbled feta for garnish (highly recommended, but omit if vegan!)
Instructions
- Place squash, apple, celery, carrot, potato, onion, garlic, oil, sugar, salt, paprika, cinnamon, pepper, nutmeg, red pepper flakes, and broth into a 6 quart Instant Pot.
- Stir to combine.
- Cover and lock the lid. Make sure the steam release handle is pointing to sealing.
- Cook on HIGH pressure for 15 minutes.
- The Instant Pot will beep when it's finished.
- Flip the valve to "venting" for a quick release.
- Remove lid.
- Working in 2 batches, blend the soup until smooth and creamy.
- Taste and re-season, if necessary, then serve and enjoy!
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Video
Nutrition
Serving: 1person | Calories: 231kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 1419mg | Potassium: 746mg | Fiber: 6g | Sugar: 14g | Vitamin A: 23948IU | Vitamin C: 36mg | Calcium: 98mg | Iron: 1mg