Rating: 4.5 stars
91 Ratings
  • 5 star values: 68
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • Stir in heavy whipping cream.

Nutrition Facts

235 calories; protein 2.7g; carbohydrates 18.7g; fat 17.5g; cholesterol 54.3mg; sodium 790.8mg. Full Nutrition
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