Print Recipe

Instant Pot Butternut Squash Soup

A silky, flavourful soup to satisfy your fall and winter cravings
Prep Time15 mins
Pressure Cook Time8 mins
Total Time23 mins
Course: Soup
Keyword: Fall, Instant Pot, Vegan, Winter
Servings: 6

Equipment

Ingredients

  • 1 Tbsp olive oil
  • 1 1/2-2 lb butternut squash
  • 1 cup carrots
  • 1 cup celery
  • 1 medium onion
  • 1 medium apple
  • 3 cloves garlic minced
  • 2 Tbsp ginger minced
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander
  • 4 cups vegetable broth
  • salt and pepper to taste

Instructions

  • Peel and cube butternut squash. Dice onions, carrots, and celery.
  • Turn Instant Pot on to Saute mode, and heat olive oil
  • Saute onions, carrots, and celery until the onions are translucent
  • Add the garlic, ginger, and spices and saute until fragrant
  • Deglaze the pot with the vegetable broth, and add the squash and apple. Stir.
  • Put on the lid, make sure the sealing knob is set to Sealing, and put on High Pressure for 8 minutes
  • When the timer goes off, allow to naturally pressure release for 10 minutes, and then flip the knob to Venting
  • Blend with an immersion blender (or regular blender), and adjust seasoning to taste