Instant Pot Butternut squash soup
In this post you will learn how to make flavorful and delicious instant pot butternut squash soup and how yo cook perfect butternut squash in you pressure cooker.
Servings: 6 servings
Calories: 56kcal
Equipment
- Pressure cooker
Ingredients
- 1 medium butternut squash
- 4 cups Vegetable broth
- 1 apple
- 1 onion
- 1 tbspn pumpkin pie spice (optional)
- salt to taste
- freshly ground pepper to taste
Instructions
- Wash and peel medium size butternut squash. Cut in cubes and place in to your Instant Pot.
- Add cubed apple and roughly chopped onion. Add pumpkin spice on top and chicken broth.
- Close and lock the lid and set timer to 8 minute on high pressure. Quick release.
- Use hand blender or just regular blender or food processor to puree it. The soup will be pretty thick.
- Add salt and pepper to taste.
Notes
Garnish with chopped cooked crispy bacon bites , drop of sour cream or heavy cream.
You can substitute chicken broth to vegetable broth or even water.
Nutrition
Calories: 56kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Sodium: 49mg | Potassium: 210mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 3.3mg | Calcium: 29mg | Iron: 0.9mg
