Instant Pot® Spicy Butternut Squash Soup


  • 1 tablespoon olive oil
  • 1onion, diced
  • 2 cloves garlic
  • 1 pound butternut squash – peeled, seeded, and cut into 1-inch pieces
  • 5 cups vegetable broth
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon curry powder(Optional)
  • 1 cup heavy whipping cream
  • Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.


  • Step 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.

  • Step 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.

  • Step 4

    Stir in heavy whipping cream.

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