Instant Pot Spicy Butternut Squash Soup
Description
This butternut squash soup cooks up quickly in your Instant Pot with added flavor from garlic, ground ginger, cream, and curry powder.
Ingredients
•
1 tablespoon olive oil
•
1 onion, diced
•
2 cloves garlic
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1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
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5 cups vegetable broth
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1 tablespoon brown sugar
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground ginger
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1/2 teaspoon curry powder
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1 cup heavy whipping cream
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
2
Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
4
Stir in heavy whipping cream.