
Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup - Soups And Salads
16 min
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
- Egg Free
Steps
- 1Place the butternut squash, apple, garlic, shallots, chicken broth, cayenne pepper, salt, pepper, sage, and nutmeg in the Instant Pot.
- 2Stir everything to combine.
- 3Put the lid on the Instant Pot and turn it to the locking position. Make sure the vent is in the sealing position.
- 4Cook at high pressure for 6 minutes. The Instant Pot will take 10-15 minutes to come to pressure and then will count down the 6 minutes of cook time.
- 5When the cook time is finished, quick release the pressure.
- 6Remove the lid and use an immersion blender to puree the soup until it is completely smooth. Alternatively, you can transfer everything to a blender to puree the soup.
- 7Stir in the cream and serve with pumpkin seeds for a garnish if desired.
Nutrition
- Calories
- 252kcal
- Protein
- 4g
- Carbs
- 39g
- Fat
- 11g
- Fiber
- 6g
- Sugar
- 13g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does instant pot butternut squash soup take to make?
About 16 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.