Instant Pot Butternut Squash Soup
Try this Instant Pot Butternut Squash Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 large onion diced
- 1 tbsp minced garlic
- 2 tsp sea salt
- 2 sweet potatoes peeled and cubed
- 2 cups carrots
- 2 lbs butternut squash cubed
- 32 oz vegetable broth
- Carbohydrate 170.578671425404 g
- Cholesterol 0 mg
- Fat 2.02655802107248 g
- Fiber 30.1469640490047 g
- Protein 15.0275620200904 g
- Saturated Fat 0.551341411653124 g
- Serving Size 1 1 recipe (2359g)
- Sodium 5830.17181179355 mg
- Sugar 140.431707376399 g
- Trans Fat 0.578263172580859 g
- Calories 682 calories
1. Add all of the ingredients to your Instant Pot Pressure Cooker. 2. Place the lid on your pot and make sure the pressure valve is in the SEALING position. 3. Using the display panel select the MANUAL/PRESSURE COOK function. 4. +/- the time to 10 minutes. 5. When the pot is done cooking vent the pressure. 6. Using an immersion blender, puree the soup. Serve warm.
