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Butternut Squash Soup

Highlights

Serves 6 with 200 calories per serving.
Prep Time 5 min
Saute Time 7 min
Pressure Building Time 15-20 min
Pressure Cook Time 8 min
Natural Release Time 0 min
Total Time 35 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons ghee
  • 3 shallots, diced
  • 3 garlic cloves, minced
  • 4 cups, low-sodium vegetable broth
  • 1 tablespoon seasoned salt
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 2 pounds butternut squash cubes
  • Post cooking
    • 1/2 cup nondairy milk
    • 1 tablespoon pure maple syrup
    • 1 tablespoon Worcestershire sauce
    • 1/3 cup grated parmesan cheese (optional)
    • Pumpkin spice or ground cinnamon (optional)

Process

  • Add oil and ghee to the instant pot, hit saute and let it heat for 3 minutes
  • Add shallots and saute for 3 minutes (slightly soften)
  • Add garlic and saute for 1 minute
  • Add everything else and pressure cook on high for 8 minutes
  • Quick release when done
  • Use immersion blender to puree everything
  • Add post cooking ingredients and stir well
  • Optionally sprinkle extra black pepper, sage and thyme when serving

Note: optionally, reserve the seeds, Toss in olive oil, salt and pepper, and bake at 300F for 15-20 minutes. Eat as is or sprinkle on top of your soup.

Storage

TBD

Feedback

Love this recipe. The soup came out really well. Definitely one of my go to. I wouldn't have it in summer though.

References