Instant Pot Butternut Squash Soup
Sweet and nutty with a hint of curry, this Butternut Squash Soup is bursting with flavor and is so easy to make!
Servings 6 people
- 1 med Butternut Squash peeled and chopped
- 1/2 med Onion chopped
- 3 cloves Garlic chopped
- 2 med White Potatoes peeled and chopped
- 3 cups Vegetable Broth
- 2 tbsp Olive Oil
- 1/2 cup Milk
- 1 tbsp Brown Sugar
- 1 tsp Curry Powder
- Salt and Pepper to taste
Set pressure cooker to Saute and toss in Onion. Allow to cook for about 2 minutes until they begin to soften. Add in Squash and Potatoes and saute for another 4 minutes.
Add Garlic and curry powder to the Squash mix and cook for about 30 seconds until fragrant. Add brown sugar and mix well.
Turn saute mode off and add in your broth with milk and salt and pepper.
Set pressure cooker to "Soup" setting, set cook time for 15 minutes and place lid on to seal.
Once soup is done you will want to put a tea towel over the release valve and, using a spoon or something long, turn to quick release the steam.
I let my soup sit for 5 minutes before using my stick blender to puree to the consistency we like.
Stove Top Method:
*Using a large pot you will want to follow the instructions up to the point of "sealing", making sure to saute your onions, squash, potatoes etc on medium heat.
*At this time you will turn the heat down to medium-low and allow to simmer covered for 30 minutes, stirring every 5-7 minutes.
*Remove cover and continue to cook for additional 10 minutes until squash is soft and can be pierced with a fork.
*Continue with the puree process using a stick blender and enjoy!