Butternut Squash Soup – Instant Pot Recipe®

By Kathy C.

Ingredients

• 2 Cups of Butternut Squash - peeled, seeded, and cubed
• 2 Cups of Sweet Potatoes - peeled and cubed
• 3 Cups Bone broth or Chicken broth or Vegetable Broth if vegetarian
• 1 small-medium onion - cubed
• 1 inch ginger -peeled
• 2 cloves garlic - crushed
• 2 T Coconut Oil
• 1 tsp or pinch of Himalayan Pink Salt (I buy this)
• 1 1/2 tsp curry powder
• 1/2 tsp turmeric
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp dried tarragon
• 1 tsp fresh parsley for garnish (optional)
• 1 tsp chopped walnuts for garnish (optional)

Details

Adapted from drkarenslee.com

Preparation

Step 1

Press "Saute" setting on Instant Pot.
When 'HOT" appears on the screen, add coconut oil, onions, ginger, garlic and pinch of salt.
Sauté until onion is a bit soft.
Add the rest of the ingredients.
Stir to mix.
Close the lid tightly, make sure the vent release valve is on "CLOSE".
Press "MANUAL" and set the timer to 10 minutes.
When the timer goes off, pressure release naturally.
When it's completely depressurized, open the lid carefully.
If you have an immersion blender, pureé, right in the pot.
If you DON'T have an immersion blender, transfer the soup to a food processor or a blender and pureé. Be careful with hot soup when using the food processor or blender.
Serve immediately with garnish