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
• teaspoon ground cinnamon
• teaspoon ground nutmeg
• 3 cups vegetable broth
• 2 cups unsweetened applesauce
• cup pumpkin puree
• 2 tablespoons ghee (clarified butter)
• 2 teaspoons honey, or more to taste
• Salt to taste

Directions

Step 1: Turn on a multi-functional pressure cooker (such as Instant Pot) and select the "Saute" function. Heat the oil and add the diced onion. Saute until translucent, about 2 minutes. Be careful not to brown the onion. Move the onion to the side of the pot.

Step 2: Add a layer of butternut squash to the bottom of the pot and brown slightly, about 4 minutes. Add the remaining butternut squash, curry powder, cinnamon, and nutmeg. Stir and cook until fragrant, about 1 minute.

Step 3: Pour in the vegetable broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid, setting the knob to sealing. Select high pressure and set the timer for 15 minutes. Allow 10 to 15 minutes for the pressure to build.

Step 4: Once the cooking time is done, release the pressure using the natural-release method according to the manufacturer's instructions (this can take 10 to 40 minutes). Unlock and remove the lid.

Step 5: Add the pumpkin puree and ghee into the pot with the soup. Blend using a stick blender until smooth.

Step 6: Add honey and salt to taste, and mix thoroughly. Your soup is ready to serve!

Cook's Notes

• For a thicker soup, use less broth.
• Any cooking oil can be used in place of avocado oil.
• To make this soup in a regular pot, cook the onion, squash, and spices over medium-high heat. Add the broth and applesauce, bring to a boil, lower the heat, and simmer for about 20 minutes until the squash is very soft. Then continue with the rest of the directions.

Nutrition Facts (per serving)