Instant Pot Butternut Squash Soup Delicious Meets Healthy Protein: 4. carbs: 40. fat: 11. this delicious & creamy instant pot butternut squash soup is so quick and easy to make! ready to serve in less than half and hour, it's the perfect fall soup that the whole family will love. gluten free and easy to make vegetarian. prep time: 10 minutes. cook time: 15 minutes. Use the instant pot’s sauté function to sauté the onion until it starts to soften. then stir in the garlic and cook for about 30 seconds. press the cancel button to turn off the instant pot. deglaze the pot. pour in one cup of the chicken broth and scrape up any bits that may be stuck to the bottom of the pot.
Instant Pot Butternut Squash Soup Simply Happy Foodie Set 6 qt instant pot® to the high saute setting. add bacon and cook until brown and crispy, about 6 8 minutes. transfer to a paper towel lined plate. add onion, and cook, stirring frequently, until translucent, about 2 3 minutes. stir in garlic, sage and thyme until fragrant, about 1 minute. stir in butternut squash, carrots, celery, apple. Bring to a boil and then reduce heat to a simmer and cook until squash and potatoes are fork tender, approx 20 25 minutes. turn off the heat, and puree your soup using an immersion blender. (or carefully transfer to a blender, working in batches.) stir in the plant milk and add salt and pepper to taste. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an instant pot pressure cooker. toss to combine. close lid securely and set vent to “sealing”. press “manual”, then press “pressure” until the light on “high pressure” lights up, then adjust the buttons. Turn the instant pot to sauté. when the display reads hot, add the olive oil. add the onion and sauté for 5 minutes or until they turn slightly translucent. add garlic, and ginger. let cook for a minute, stirring constantly. add carrots, apple, squash, salt, pepper, rosemary, thyme, and nutmeg. stir well.
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