Instant Pot Butternut Squash and Pumpkin Spice Soup
Description
Dairy-free butternut squash-pumpkin soup in the Instant Pot gets sweetness from apple and cinnamon and a savory taste from curry powder.
Ingredients
•
1 tablespoon avocado oil, or as needed
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1 onion, diced
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2 pounds butternut squash, cubed
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1 teaspoon curry powder
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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3 cups vegetable broth
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2 cups unsweetened applesauce
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1/2 cup pumpkin puree
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2 tablespoons ghee (clarified butter)
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2 teaspoons honey, or more to taste
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salt to taste
Directions
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.
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.
3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
4
Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.