Instant Pot Butternut Squash and Pumpkin Spice Soup

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

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.

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

Categories

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