Easy Butternut Squash Soup

By zhanghengshuo

4 Person

25 Minutes

0 Calories

This Easy Butternut Squash Soup Is Made In The Instant Pot And Is Perfect For A Simple, Healthy, And Delicious Meal! It Is A Fall Favorite! This soup is vegan, vegetarian, and gluten-free, but you will never know it because it is SO creamy and delicious. There is no cream or butter in this soup, the butternut squash is thick and creamy on its own!

Ingredients

Nutmeg, optional
1/2 tsp. Black pepper
1 tsp. Kosher salt
1 sprig Fresh rosemary
1 sprig Fresh thyme
1/4 tsp. Ground cinnamon
1 Green apple peeled, cored, and chopped
2 cups Vegetable broth
2 pounds Peeled chopped butternut squash
3 cloves Minced garlic
1 Chopped celery rib
1 Large carrot chopped
1 Medium yellow onion chopped
1 tbsp. Olive oil

Method

01

On your Instant Pot select Saute. Add the olive oil and sauté the onion, carrot, celery, and garlic until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.
02

Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and do a quick release of the pressure.
03

Use an immersion blender in the Instant Pot to puree the soup until smooth. If you don't have an immersion blender, you can let the soup cool a little and carefully transfer the soup to a regular blender and blend until smooth.
04

Ladle the soup into bowls and serve warm.

Related Tags

Easy Butternut Squash Soup

4.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Nutmeg, optional

1/2 tsp. Black pepper

1 tsp. Kosher salt

1 sprig Fresh rosemary

1 sprig Fresh thyme

1/4 tsp. Ground cinnamon

1 Green apple peeled, cored, and chopped

2 cups Vegetable broth

2 pounds Peeled chopped butternut squash

3 cloves Minced garlic

1 Chopped celery rib

1 Large carrot chopped

1 Medium yellow onion chopped

1 tbsp. Olive oil

03 Method

Step 1

On your Instant Pot select Saute. Add the olive oil and sauté the onion, carrot, celery, and garlic until soft, about 3 to 5 minutes. Add the vegetable broth, butternut squash, apple, nutmeg, cinnamon, thyme, rosemary, salt, pepper, and nutmeg, if using.

Step 2

Place the lid securely on the Instant Pot and move the knob to seal. Cook on high pressure for 10 minutes and do a quick release of the pressure.

Step 3

Use an immersion blender in the Instant Pot to puree the soup until smooth. If you don't have an immersion blender, you can let the soup cool a little and carefully transfer the soup to a regular blender and blend until smooth.

Step 4

Ladle the soup into bowls and serve warm.

04 Author