This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant PotĀ®!Ingredients | Instant Pot Soup Recipes Vegetarian
1 tablespoon olive oil
1 onion, diced
2 cloves garlic
1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
5 cups vegetable broth
1 tablespoon brown sugar
1 teaspoon salt
Ā½ teaspoon ground black pepper
Ā½ teaspoon ground ginger
Ā½ teaspoon curry powder (Optional)
1 cup heavy whipping cream
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
Stir in heavy whipping cream.
Info | Instant Pot Soup Recipes Vegetarian
prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Instant PotĀ® Spicy Butternut Squash Soup
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