Instant Pot® Butternut Squash and Pumpkin Spice Soup

This always reminds me of fall. It's a creamy, but dairy-free, squash and pumpkin soup with holiday spices. It also happens to be paleo, and without the honey it's Whole30® friendly too! I make this in my Instant Pot® pressure cooker where I just leave it under pressure for 15 minutes, puree, and it's ready. If you don't have a pressure cooker, there are also directions for using a medium or large pot below. Garnish with roasted, salted pumpkin seeds.

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

Ingredients

• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• salt to taste
• ½ cup pumpkin puree
• 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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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 4

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