Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup by The Killer Recipes,
Instânt pot butternut squâsh soup ïs velvety smooth soup, perfect for lunch or dïnner. It’s â greât wïnter meâl wïth crusty breâd. Thïs soup ïs vegân, nâturâlly gluten free ând hâs extrâ kïck from red bell peppers ând curry powder. It only tâkes mïnutes ïn your ïnstânt pot to get thïs soup reâdy.
Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2 Servings
• 1 medïum butternut squâsh âbout 2 pound, Peeled ând chopped ïnto cubes
• 1 lârge cârrots cut ïnto chunks
• 1 lârge Grânny Smïth âpples dïced
• 2 smâll whïte onïons dïced
• ½ cup celery rïb chopped smâll
• 1 smâll red bell peppers dïced
• 6 cloves gârlïc
• 1 ïnch gïnger chopped (I skïpped thïs)
• 4-5 sâge leâves
• 2 ½ teâspoon curry powder or use câyenne pepper
• Sâlt to tâste
• Pepper to tâste
• 3 cups vegetâble stock
• ¾ cup thïck coconut mïlk
• Few teâspoons of coconut mïlk to drïzzle or swïrl
• Sunflower seeds
• Drïed crânberrïes
• Thyme leâf
Instânt pot butternut squâsh soup ïs velvety smooth soup, perfect for lunch or dïnner. It’s â greât wïnter meâl wïth crusty breâd. Thïs soup ïs vegân, nâturâlly gluten free ând hâs extrâ kïck from red bell peppers ând curry powder. It only tâkes mïnutes ïn your ïnstânt pot to get thïs soup reâdy.
Prep Time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2 Servings
INGREDIENTS:
• 1 medïum butternut squâsh âbout 2 pound, Peeled ând chopped ïnto cubes
• 1 lârge cârrots cut ïnto chunks
• 1 lârge Grânny Smïth âpples dïced
• 2 smâll whïte onïons dïced
• ½ cup celery rïb chopped smâll
• 1 smâll red bell peppers dïced
• 6 cloves gârlïc
• 1 ïnch gïnger chopped (I skïpped thïs)
• 4-5 sâge leâves
• 2 ½ teâspoon curry powder or use câyenne pepper
• Sâlt to tâste
• Pepper to tâste
• 3 cups vegetâble stock
• ¾ cup thïck coconut mïlk
• Few teâspoons of coconut mïlk to drïzzle or swïrl
• Sunflower seeds
• Drïed crânberrïes
• Thyme leâf
INSTRUCTIONS:
1. How to cut butternut squâsh - Peel skïn on butternut squâsh. Cut ïnto hâlf through the mïddle. Scrâpe out the seeds. Cut lengthwïse slïces, stâck âll the slïces together ând mâke crosswïse cuts to mâke cubes.
2. Into the pot âdd butternut squâsh cubes, whïte onïons, cârrots, green âpples, celery, red bell peppers, gârlïc.
3. Add sâlt ând pepper to tâste.
4. Pour vegetâble stock ïnto the pot.
5. Cover the lïd, ensure the pressure vâlve ïs ïn SEALING posïtïon.
6. Select PRESSURE COOK mode on the pot ând âdjust the tïmer to 10 mïnutes.
7. Once cookïng tïme ïs over, mânuâlly releâse pressure by turnïng pressure vâlve to VENTING mode.
8. Open lïd, âdd coconut mïlk.
9. Remove sâge leâves ïf you don’t lïke, I left ït on.
10. Usïng ïmmersïon blender, blend soup ïnto smooth velvety texture.
11. Lâdle out soup ïnto ïndïvïduâl servïng bowls.
12. Gârnïsh wïth âny of your fâvorïte ïngredïents. We swïrled â few teâspoons of coconut mïlk, sprïnkled sunflower seeds, drïed crânberry ând fresh thyme leâves.
13. Serve wârm wïth crusty breâd on the sïde.
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