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5 from 1 vote

Instant Pot Butternut Squash Soup

Course Soup
Cuisine American
Keyword Apple Cider, Butternut Squash Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 76kcal

Ingredients

  • 1/2 tbsp olive oil
  • 1 small onion minced
  • 1 large butternut squash peeled and cubed
  • 2 garlic cloves minced
  • 4 cups apple cider
  • 1 cup vegetable stock
  • 1 tsp cinnamon
  • 1/2 tsp curry powder see note
  • 1/2 tsp ginger root grated
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Turn on the instant pot and select sauté.
  • Once it is heated, add olive oil in it.
  • Add onions and sauté for 3 minutes.
  • Add garlic and sauté for 1 minute.
  • Add in butternut squash, stock, apple cider, seasoning and give a stir.
  • Close the lid of the instant pot and set valve to sealing.
  • Set the instant pot to “Manual” at high pressure for 15 minutes, release the pressure naturally through steam vent.
  • Open the lid of the instant pot.
  • Take an immersion blender and puree the soup.
  • Serve and enjoy.

Nutrition

Calories: 76kcal