Instant Pot Butternut Squash Soup

I have a regular recipe for Butternut Squash soup but this one is in the instant pot and just a bit of a variation thats fun to have around. Really really good.

INSTANT POT BUTTERNUT SQUASH SOUP                   YIELD: 6-8 SERVINGS

This delicious Instant Pot Butternut Squash Soup recipe is quick and easy to make in the pressure cooker, it’s naturally gluten-free and vegan, and it’s SO comforting and delicious!  Via Gimmesomeoven.com

TOTAL TIME: 28 MINS                           PREP TIME: 12 MINS                             COOK TIME: 30 MINS

INGREDIENTS:

·       2 cups vegetable stock (or chicken stock)

·       4 cloves garlic, peeled and minced

·       1 carrot, peeled and diced

·       1 Granny Smith apple, cored and diced

·       1 medium (uncooked) butternut squash*, peeled, seeded and diced

·       1 sprig fresh sage

·       1 white onion, diced

·       1/2 teaspoon salt, or more to taste

·       1/4 teaspoon freshly-ground black pepper, or more to taste

·       1/8 teaspoon cayenne, or more to taste

·       pinch of ground cinnamon and nutmeg

·       1/2 cup canned (unsweetened) coconut milk (or cream)

·       Serve with kale chips, pumpkin seeds, etc.

DIRECTIONS:

1.     Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker.  Toss to combine.  Close lid securely and set vent to “Sealing”.

2.     Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid.

3.     Remove and discard the sage.  Stir in the coconut milk.

4.     Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.

5.     Serve warm, with optional garnishes if desired.

*A medium-sized butternut squash should weigh around 3-4 pounds.