Instant Pot Golden Glow Butternut Squash Soup
Instant Pot Golden Glow Butternut Squash Soup is a super simple, easy fall recipe that’s perfect for weeknight dinners. Naturally gluten-free, dairy-free, nut-free, paleo and whole30 friendly.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium yellow onion (chopped)
- 2 cups chopped carrot
- 2 cups chopped apple (such as Honeycrisp)
- 6 cups chopped butternut squash
- 2 garlic cloves
- 1 ½ teaspoon kosher salt
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- 1 quart chicken stock (or vegetable stock )
- 1 cup coconut milk (from a can)
- For serving: fresh sage
Instructions
- 1
Add the onion, carrot, apple, butternut squash, garlic, salt, turmeric, cinnamon and stock to a 6-quart pressure cooker.
- 2
Secure the lid, select the manual setting, and set it to high pressure for 5 minutes.
- 3
When the pressure cooker timer is done, quick release the pressure.
- 4
Uncover and add the coconut milk. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.
- 5
Taste and add additional salt if desired. Serve with any toppings you like.
- 6
Stovetop Variation:
- 7
Follow step 1, but use a large Dutch oven or pot.
- 8
Cover, bring to a boil, then reduce to a simmer. Cook until the veggies are tender, about 25-35 minutes.
- 9
Proceed with steps 4-5.