Instant Pot Butternut Squash and Pumpkin Spice Soup
Recipe by Shari from allrecipes.com
Dinner 1 Hr. 12 Mins.
Ingredients
6
6 servings
- •1 tablespoon avocado oil, or as needed
- •1 onion, diced
- •2 pounds butternut squash, cubed
- •1 teaspoon curry powder
- •0.5 teaspoon ground cinnamon
- •0.25 teaspoon ground nutmeg
- •3 cups vegetable broth
- •2 cups unsweetened applesauce
- •0.5 cup pumpkin puree
- •2 tablespoons ghee (clarified butter)
- •2 teaspoons honey, or more to taste
- •salt to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
- Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
- Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.
Nutritional Facts
Per 6 servings
- Calories: 200
- Carbohydrate: 35g
- Fat: 7g
- Fiber: 6g
- Protein: 3g
- Sugar: 17g
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