INSTANT POT BUTTERNUT SQUASH SOUP RECIPES
BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES
Provided by Time Inc.
Prep Time 10 minutes
Cook Time 6 hours
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
- Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
- Purée squash mixture with an immersion blender until smooth.
- Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!
INSTANT POT BUTTERNUT SQUASH SOUP - HOW TO MAKE BUTTERNUT ...
This rich and creamy Instant Pot butternut squash soup recipe takes just 10 minutes to prep, making it the perfect make-ahead dinner (or lunch). Bonus: It's vegan!
Provided by THEPIONEERWOMAN.COM
Categories comfort food dinner main dish soup
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Add the oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add the onion and cook until tender, about 6 minutes. Add the garlic and curry powder and cook 1 more minute. Add the squash, salt, and broth to the pot. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 15 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove lid, being careful of any remaining steam. Meanwhile, pour the coconut milk into a blender. Blend until smooth. Pour into a bowl and set aside. Transfer one-half of the squash mixture to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Repeat with the second half of the soup. Return blended soup to pot. Stir in 1 cup of the coconut milk. Serve warm topped with a swirl of additional coconut milk, cilantro, and sliced jalapenos, if desired.
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