Instant Pot Ginger & Butternut Squash Soup
This is a very tasty butternut squash soup with a ginger flavor.
Servings: 3 to 4 quarts
Ingredients
- 2 Tbsp olive oil (or more, if needed to cover bottom of the Instant Pot)
- 4 lbs butternut squash peeled, seeded, and cubed
- 1 sprig sage or ½ tsp dried sage
- 1 large onion chopped
- 1 stalk celery finely chopped (optional)
- 1 or 2 bay leaves
- ¾ inch fresh ginger root minced
- ¼ tsp ground nutmeg
- 1 or 2 carrots peeled and sliced
- 1 apple (Granny Smith, or similar) peeled, cored, and chopped
- 4 cups vegetable stock or chicken stock
- salt & pepper to taste
- 8 oz coconut milk (optional)
- ½ cup toasted pumpkin seeds for garnish
Instructions
- On the Instant Pot, press [Saute] to pre-heat the cooker. When the words "Hot" appear on the display, add the olive oil, onions, sage, salt & pepper, and sauté.
- While the onions are sautéing, prepare the apple.
- When the onions are soft, scoot onions aside, and add a handful of squash cubes to cover the bottom. Let brown for about 5 minutes, stirring infrequently. Next, add the rest of the squash, carrots, celery (if using), apple, ginger, nutmeg, and stock.
- Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-] buttons to choose 10 minutes pressure cooking time.
- When the time is up, press [Cancel], twist the steam release handle on the lid to "Venting" position. After all the steam has released, open the cooker.
- Fish out the woody sage stem (if any). With an immersion blender, purée the contents of the cooker.
- Swirl in the coconut milk, if using.
- Garnish with a few toasted pumpkin seeds.
Notes
This soup is vegetarian if you use only vegetable stock.