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Ingredients1 h servings 234 cals
Original recipe yields 6 servings
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
- Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, and ginger 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.
Per Serving: 234 calories; 17.5 g fat; 18.6 g carbohydrates; 2.7 g protein; 54 mg cholesterol; 791 mg sodium. Full nutrition
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