Instant Pot Butternut Squash Soup Simply Happy Foodie

Instant Pot Butternut Squash Soup Simply Happy Foodie 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. 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 Gimme Some Oven 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. Preheat oven to 325°f. toss the butternut squash seeds with 1 teaspoon olive oil. lightly season them with some salt. then spread them over a baking sheet lined with parchment paper. place the baking sheet on top rack, then bake the butternut squash seeds for 15 to 20 minutes. Instructions. prepare the butternut squash: cut off the top of the squash, then cut it in half length wise. use a large spoon to remove the seeds and discard them. cut each half in half again, to quarter the squash. turn on the instant pot sauté feature. add the olive oil. Pressure cook for 10 minutes then quick release the pressure. step six: hit cancel. then, add the vegetable broth, cubed butternut squash and spices to the instant pot. close the lid and put the pressure valve in the sealing position. hit “manual” or “pressure cook” and set the time for 10 minutes.

Try This Easy Steamy Dreamy Instant Pot Butternut Squash Soup Instructions. prepare the butternut squash: cut off the top of the squash, then cut it in half length wise. use a large spoon to remove the seeds and discard them. cut each half in half again, to quarter the squash. turn on the instant pot sauté feature. add the olive oil. Pressure cook for 10 minutes then quick release the pressure. step six: hit cancel. then, add the vegetable broth, cubed butternut squash and spices to the instant pot. close the lid and put the pressure valve in the sealing position. hit “manual” or “pressure cook” and set the time for 10 minutes. Select the saute function on the instant pot and preheat for 1 2 minutes. add the coconut oil, shallot, garlic, butternut squash, salt, pepper and cinnamon and saute for 2 3 minutes. add the broth and stir to combine. close the lid and pressure cook for 5 minutes on high. release pressure and add the coconut milk and maple syrup. 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.

Instant Pot Butternut Squash Soup Everything Air Fryer And More Select the saute function on the instant pot and preheat for 1 2 minutes. add the coconut oil, shallot, garlic, butternut squash, salt, pepper and cinnamon and saute for 2 3 minutes. add the broth and stir to combine. close the lid and pressure cook for 5 minutes on high. release pressure and add the coconut milk and maple syrup. 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.

Instant Pot Butternut Squash Soup Recipe Damn Delicious