Instant Pot Butternut Squash Soup
This Instant Pot butternut squash soup is a quick, easy recipe for fall.
Cost $.89 per one-cup serving
- 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
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.