Instant Pot Ginger Butternut Squash Soup
This recipe combines two other recipes, with the best from both:Instant Pot Ginger & Butternut Squash Soup and:Slow Cooker Butternut Squash Soup
Equipment
- Instant Pot
Ingredients
- 4 pounds butternut squash peeled, seeded, and cubed
- 1 large carrot or 2 small carrots peeled, and cut into 1 inch pieces
- 1 apple (Granny Smith is a good choice) peeled, cored, and cut into wedges
- 1 sprig of sage or ground sage
- 1 large onion peeled and chopped coarsely
- ¾ inch piece of ginger root tied in a cheesecloth pouch
- ¼ tsp ground nutmeg
- 4 cups vegetable stock
- 2 Tbsp olive oil
- salt and pepper to taste
- 8 oz coconut milk
- pumpkin seeds toasted or not, for garnish
Instructions
- Press sauté on the Instant Pot, and add the olive oil.
- When hot, add the onions and sauté them
- When they are soft, push them to one side and cover the rest of the bottom with a layer of squash.
- Let them brown for about 5 minutes, stirring a couple of times.
- Spread a layer of the remaining squash, then a layer of the carrots and apple, the nutmeg, the ginger root, and finally, the remaining squash and the stock.
- Close and lock the lid of the Instant Pot. Press manual and use the + or – to choose 11 minutes pressure cooking time.
- When time is up, use the Quick Release feature.
- When Quick Release is complete, open the Instant Pot
- Remove the pot from the Instant Pot.
- Fish out the ginger root and discard. Let soup cool a bit.
- Using an immersion blender, puree the contents of the pot.
- Add the coconut milk.
- When serving, top with pumpkin seeds
