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4.91 from 10 votes

Instant Pot Butternut Squash Soup

A hearty and warming bowl of autumnal 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 19kcal
Author Corrie

Ingredients

  • ½ tablespoon olive oil
  • 1 small onion minced
  • 1 large butternut squash peeled and cubed
  • 2 garlic cloves minced
  • 2 tablespoon apple cider
  • 5 cups vegetable stock
  • 1 teaspoon cinnamon
  • ½ teaspoon curry powder optional
  • ½ teaspoon grated ginger root optional
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Turn on the Instant Pot, add olive oil and select saute.
  • Add onions and saute for 5 minutes.
  • Add squash, garlic, cinnamon, curry, ginger, and saute for for 1 more minute.
  • Add stock, cider vinegar, salt and pepper and stir well.
  • Close the lid and cook on high pressure for 15 minutes.
  • When cooking time ends, wait for a natural pressure release.
  • Once done, open the lid and puree the soup using an immersion blend.
  • Take an immersion blender and puree the soup.
  • Press saute and reheat the soup for 3 minutes.
  • Serve and enjoy :)

Nutrition

Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 879mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg