Instant Pot Butternut Squash Soup

Name: Instant Pot Butternut Squash Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 medium butternut squash (about 2 pounds), peeled, seeded and chopped; 2 medium apples, cored and chopped; 1 small onion, chopped; 3 garlic cloves; 2 cups reduced-sodium vegetable broth; 2 leaves fresh sage; 1-1/4 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon ground nutmeg; 3/4 cup coconut milk; Freshly cracked black pepper, for serving

Total Time Prep/Total Time: 30 min.

Yield 8 servings

Test Kitchen Approved

Using your instant pot makes light work of a fall butternut squash. In less than half an hour you can have a thick, creamy and flavor-packed soup.

Ingredients

1 medium butternut squash (about 2 pounds), peeled, seeded and chopped
2 medium apples, cored and chopped
1 small onion, chopped
3 garlic cloves
2 cups reduced-sodium vegetable broth
2 leaves fresh sage
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
3/4 cup coconut milk
Freshly cracked black pepper, for serving

Directions

Place butternut squash, apples, onion and garlic in a 6 or 8-qt. electric pressure cooker. Stir in broth, sage, salt, pepper, red pepper flakes and nutmeg.
Secure lid; set to sealing. Select manual, high pressure for 8 minutes. Once complete, carefully toggle to venting for a quick release. Once finished, carefully remove lid. Discard sage leaves. Add coconut milk.
Use an immersion blender to puree until very smooth. Serve in bowls with freshly cracked black pepper, if desired.

Nutrition Facts

1 serving: 111 calories, 4g fat (3g saturated fat), 0 cholesterol, 415mg sodium, 20g carbohydrate (8g sugars, 5g fiber), 2g protein.