This Instant Pot butternut squash soup is a quick, easy recipe for fall. It’ll make the perfect healthy addition to your holiday table.
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Instant Pot Butternut Squash Soup

This Instant Pot butternut squash soup is a quick, easy recipe for fall. It’ll make the perfect addition to your holiday table. ($.89 per one-cup serving)
Course Side Dish
Cuisine American
Keyword Instant Pot Squash Soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 130
Author Annemarie Rossi

Ingredients

  • 2 lbs butternut squash chopped
  • 1 medium onion chopped
  • 2 cups Dole Mango/Carrot Veggie Blend
  • 2 cups vegetable broth
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp hot sauce optional

Instructions

  • Place all the ingredients in the Instant Pot. Set the pot to manual high pressure for 8 minutes.
  • Once the 8-minute cook time is complete, let the pot release its pressure naturally for 5 minutes, then carefully release the remaining pressure.
  • Puree the mixture with an immersion blender, or transfer it in batches to a blender or food processor to puree. Taste and adjust the seasonings if needed.
  • Serve warm, drizzled with coconut milk if desired.

Video

Nutrition

Calories: 130kcal