Instant Pot Butternut Squash & Pumpkin Soup
It’s wonderful to have a repertoire of soup recipes at your fingertips. The sweet and savory combo of smooth and creamy squash screams fall. This soup comes together easily with a limited amount of chopping. The frozen butternut squash and canned pumpkin really speed up it’s assembly. It’s health, nourishing and comforting.
Butternut Squash and Pumpkin Soup
- 12 oz frozen cubed butternut squash
- 1 14 oz can pumpkin puree
- 1 tomato chopped
- 1 yellow onion, chopped
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 ½ cup chicken or veggie broth
- 2 cloves garlic, peeled and smashed
- Sea salt and freshly ground pepper
- ¼ cup heavy whipping cream
- 1 cup croutons, for topping (optional)
- Add squash, pumpkin, tomato, onion, nutmeg, cinnamon, chili powder, paprika, broth, garlic, salt and pepper to the pressure cooker. Stir to combine.
- Secure the lid, with the steam vent closed. Press “pressure cook” and adjust the time to 20 minutes. Once the timer is done, quick release the steam.
- Remove the lid. Add in the heavy cream. Use an immersion blender to puree the soup until smooth. Or let the soup cool, and transfer to a blender and puree.
- Adjust seasonings to taste. Garnish with croutons and drizzle of heavy cream, if desired.
Source: Bundalo, Stefanie Quick Prep Cooking with your Instant Pot
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at firstname.lastname@example.org