Instant Pot Butternut Squash Soup
This Instant Pot butternut squash soup is a quick, easy recipe for fall. This is so much easier than roasting butternut squash in a sheet pan since the Instant Pot does all the work for you.
Servings 6
Calories 105kcal
Cost $.89 per one-cup serving
Equipment
Ingredients
- 2 lbs butternut squash chopped
- 1 medium onion chopped
- 1 cup chopped mango
- 1 cup chopped carrot
- 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: 105kcal | Carbohydrates: 27g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 538mg | Potassium: 674mg | Fiber: 4g | Sugar: 10g | Vitamin A: 20102IU | Vitamin C: 45mg | Calcium: 88mg | Iron: 1mg
