Instant Pot Butternut Squash Soup

A great, nourishing, healing, creamy vegan butternut squash soup with ginger that’s perfect for crisp weather or days when you don’t feel like cooking anything elaborate. Your Instant Pot or electric pressure cooker will make this so easy and make the flavors more rich and tasty than cooking on the stove top.

This soup pairs a classic butternut squash soup with the warm spiciness of ginger to make a soup that will warm you from the inside out. It’s rich in flavor, and the turmeric makes this good for your whole body too. Add to that the fact that it’s vegan and dairy-free? I mean really. How does it get better than that?

Instant Pot Butternut Squash Soup with Ginger

A great, nourishing, healing, creamy vegan butternut squash soup with ginger that’s perfect for crisp weather or days when you don’t feel like cooking anything elaborate. Your Instant Pot or electric pressure cooker will make this so easy and make the flavors more rich and tasty than cooking on the stove top.

Ingredients
1 pound cubed butternut squash about 4 cups
1 cup diced onion
1 tablespoon roughly sliced ginger
1 tablespoon roughly chopped garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon turmeric
1/2 teaspoons nutmeg plus extra for garnish
13.5 ounces full-fat coconut milk (from a can)
1/2-1 cup water

Instructions
Place butternut squash, onion, ginger, garlic, salt, pepper, turmeric, nutmeg and coconut milk in an Instant Pot or an electric pressure cooker.

Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes. Then release any remaining pressure.

Open the lid and carefully. Use an immersion blender to blend the sauce until smooth, adding a little water to get the soup to your desired consistency.

Garnish with a little extra grated nutmeg, if desired.

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