Instant Pot Butternut Squash and Pumpkin Spice Soup

Dairy-free butternut squash-pumpkin soup in the Instant Pot gets sweetness from apple and cinnamon and a savory taste from curry powder.

• Preparation Time: 30 mins
• Cooking Time: 32 mins
• Total Time: 1 hr 2 mins
• Calories: 200 Calories

Ingredients

• salt to taste
• 1 onion, diced
• 1 teaspoon curry powder
• 3 cups vegetable broth
• 2 cups unsweetened applesauce
• 2 pounds butternut squash, cubed
• 2 tablespoons ghee (clarified butter)
• 2 teaspoons honey, or more to taste
• 1 tablespoon avocado oil, or as needed
• 0.5 teaspoon ground cinnamon
• 0.5 cup pumpkin puree
• 0.25 teaspoon ground nutmeg

Recipe Instructions

Step 1

Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.