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Instant Pot Butternut Squash and Pumpkin Spice Soup
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Prep Time:
30 minutes
Cook Time:
32 minutes
Total Time:
72 minutes
Instant Pot butternut squash-pumpkin soup with apple, cinnamon, and curry - dairy-free and delicious!
Ingredients:
  • 1 tablespoon avocado oil, or as needed
  • 1 onion, diced
  • 2 pounds butternut squash, cubed
  • 1 teaspoon curry powder
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 3 cups vegetable broth
  • 2 cups unsweetened applesauce
  • 0.5 cup pumpkin puree
  • 2 tablespoons ghee (clarified butter)
  • 2 teaspoons honey, or more to taste
  • salt to taste
Instructions:
  • 1. Heat oil in a multi-functional pressure cooker (like Instant Pot) using the Saute function. Add onion and saute for about 2 minutes until translucent without browning. 2. Push the onion to the side of the pot and arrange a layer of butternut squash at the bottom. Let it brown slightly for about 4 minutes. 3. Add the rest of the butternut squash, curry powder, cinnamon, and nutmeg. Stir well and cook until fragrant for about 1 minute.
  • Add the broth and applesauce to the pot with the butternut squash mixture. Seal the lid, set the knob to sealing, and cook on high pressure for 15 minutes. Let the pressure naturally release for 10 to 15 minutes.
  • Allow the pressure to naturally release for 10 to 40 minutes following the manufacturer's directions. Unlock and remove the lid.
  • Combine velvety pumpkin puree and rich ghee into the pot with the soup. Use a stick blender to create a smooth and luxurious texture. Introduce a touch of honey and a sprinkle of salt, mixing until perfectly combined.

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