Instant Pot® butternut squash soup

    1 hour

    This vegetarian butternut squash soup with garlic and ginger is so flavourful; it only takes a few minutes in your Instant Pot®!

    4 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 cloves garlic
    • 450g butternut squash - peeled, seeded and cut into 2cm pieces
    • 1L vegetable stock
    • 1 tablespoon soft brown sugar
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon ground ginger
    • 240ml double cream

    Prep:20min  ›  Cook:35min  ›  Extra time:5min resting  ›  Ready in:1hr 

    1. Turn on a multi-functional pressure cooker (such as Instant Pot® and select the Saute function. Heat olive oil and add onion; cook until softened, about 7 minutes. Add garlic and cook for 1 minute more.
    2. Combine butternut squash, vegetable stock, brown sugar, salt, black pepper and ginger 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.
    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.
    4. Stir in cream and serve!

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