Instant Pot Spicy Butternut Squash Soup

This butternut squash soup cooks up quickly in your Instant Pot with added flavor from garlic, ground ginger, cream, and curry powder.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 235 Calories

Ingredients

• 1 teaspoon salt
• 1 cup heavy whipping cream
• 1 tablespoon brown sugar
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 onion, diced
• 5 cups vegetable broth
• 1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon curry powder
• 0.5 teaspoon ground ginger

Recipe Instructions

Step 1

Stir in heavy whipping cream.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.

Step 3

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.

Step 4

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.