Instant Pot® Spicy Butternut Squash Soup
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Description
This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic
- 1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
- 5 cups vegetable broth
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ½ teaspoon curry powder
- 1 cup heavy whipping cream
Directions
- 1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
- 2. Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- 3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
- 4. Stir in heavy whipping cream.
Nutrition Facts
serving: 6 servings
calories: 234.7 kcal
carbohydrates: 18.7 g
protein: 2.7 g
saturated fat: 9.5 g
cholesterol: 54.3 mg
sodium: 790.8 mg
fiber: 2.8 g
sugar: 7.2 g