Instant Pot Butternut Squash and Pumpkin Spice Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Pot Butternut Squash and Pumpkin Spice Soup Recipe). This always reminds me of fall. It's a creamy, but dairy-free, squash and pumpkin soup with holiday spices. It also happens to be paleo, and without the honey it's Whole30® friendly too! I make this in my Instant Pot® pressure cooker where I just leave it under pressure for 15 minutes, puree, and it's ready. If you don't have a pressure cooker, there are also directions for using a medium or large pot below. Garnish with roasted, salted pumpkin seeds.

Brief

Prep 30 mins

Cook: 32 mins

Additional: 10 mins

Total: 1hr12 mins

Servings: 6

Yield: 1 pot of soup

Instant Pot Butternut Squash and Pumpkin Spice Soup Recipe

Ingredients

1 tablespoon avocado oil

or as needed

1 onion

diced

2 pounds butternut squash

cubed

1 teaspoon curry powder

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 cups vegetable broth

2 cups unsweetened applesauce

½ cup pumpkin puree

2 tablespoons ghee (clarified butter)

2 teaspoons honey

or more to taste

salt to taste

Soup, Stew and Chili

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion. Saute until translucent about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly about 4 minutes. Add remaining butternut squash curry powder cinnamon and nutmeg. Mix and continue cooking until fragrant about 1 minute.

Step 2

Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions 10 to 40 minutes. Unlock and remove lid.

Step 4

Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

Nutritional Information

Instant Pot Butternut Squash and Pumpkin Spice Soup Recipe

Servings Per Recipe:6

Calories: 200.1

% Daily Value *

Protein: 2.7g 5%

Carbohydrates: 35.2g 11%

Dietary Fiber: 5.6g 23%

Sugars: 16.6g

Fat: 7.2g 11%

Saturated Fat: 3g 15%

Cholesterol: 10.9mg 4%

Vitamin A Iu: 19923.1IU 399%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.3mg 18%

Vitamin C: 35mg 58%

Folate: 48.3mcg 12%

Calcium: 98.7mg 10%

Iron: 1.8mg 10%

Magnesium: 61.7mg 22%

Potassium: 670.4mg 19%

Sodium: 313.9mg 13%

Thiamin: 0.2mg 18%

Calories From Fat: 64.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.