Instant Pot Butternut Squash Soup
This Instant Pot Butternut Squash Soup Recipe is perfect when you’re craving a warming, savory soup.
– 1 tablespoon cooking oil – 1/2 onion chopped – 1 carrot peeled and chopped – 2 teaspoons salt – 1 butternut squash peeled and cut into chunk – 1/2 teaspoon rosemary – 4 cups vegetable broth – Optional garnishes: cream, red pepper flakes, chives, roasted pumpkin seeds, paprika, grated nutmeg
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Press the Saute button on the Instant Pot. Add the cooking oil, then add the onion and carrot. Saute for 3 minutes. Add the butternut squash and saute 3 more minutes.
Add the broth and remaining salt. Stir well, making sure to remove the browned bits from the bottom of the pot.
Close the lid and set the vent to sealing. Set to 8 minutes on high pressure.
When done, manually release the pressure, if you're in a hurry, or allow for a natural pressure release (about 10-15 minutes).
Using an immersion blender, blend the soup until smooth and silky. Serve with any garnish you like: roasted pumpkin seeds, croutons, or a pinch of paprika or nutmeg, if desired.
You can add butter or cream at the end for additional flavor and creaminess, if you want.
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