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Healthy Butternut Squash Soup in your Instant Pot

Yields8 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

Butternut squash soup with pepitas in white bowls

 2 tbsp ButterOlive Oil if Vegan or Dairy Free
 1 Red Onion, chopped
 4 Carrots, chopped
 3 Garlic Cloves, pressed
 1 tsp Ground Cinnamon
 ¼ tsp Ground Nutmeg
 1 pinch Salt and Pepper
 1 Butternut Squash, Cubed
 1 Apple, peeled, cored, and halved
 2 cups Chicken Broth Vegetable Broth if Vegan
 ½ cup Brown Sugar
 ½ Can Coconut Cream (about 7 oz)
 2 tsp Apple Cider Vinegar
 Salt and Pepper to Taste
 Pepita Seeds(optional for garnish)
1

Start by turning on saute mode normal and adding 2 tablespoons of butter, 1 red onion, 4 carrots, and 3 cloves of garlic.

2

Next add 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and a pinch of salt and pepper.

3

Use 2 cups of chicken broth to deglaze the pot then add 1 butternut squash, 1 apple, and 1/2 cup of brown sugar.

4

Pressure cook for 15 minutes then let it natural-release for 10 minutes before manually releasing the pressure.

5

Add salt and pepper to taste, 1/2 a can of coconut cream, and 2 teaspoons of apple cider vinegar. Use an immersion blender to blend all ingredients together. Garnish with cinnamon and pepita seeds and enjoy!

Nutrition Facts

Serving Size 1.5 Cups

Servings 0