How to make INSTANT POT BUTTERNUT SQUASH SOUP (vegan and gluten-free)

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Learn how to make this simple and healthy soup in the Instant Pot. This soup is vegan and gluten-free. Please post comments and suggestions.

Butternut Squash soup in the Instant Pot

1 medium butternut squash ( peeled, seeded and chopped)
1 apple ( cored and chopped)
2 carrots ( peeled and chopped)
1 white onion (chopped)
4 garlic cloves( peeled and minced)
1 sprig of fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon turmeric
2 cups water
1/2 cup coconut milk

Required equipment:
immersion hand blender
instant Pot

Optional garnishes: extra coconut milk on top , sprinkle of cayenne or smoked paprika, sage leaves

1. Add all ingredients, except the coconut milk , into your Instant Pot pressure cooker and close the lid, ensuring the knob is set to “sealing”.
2. Press “Manual”, then adjust the +/- buttons until time reads 8 minutes, and let the Instant pot cook. Then carefully turn the knob to “venting” for a fast release and then remove the lid.
3. Remove and discard the sage leaves. Stir in the coconut milk.
4. Use an immersion hand blender to purée the soup to your desired smoothness. Taste and season with additional salt, pepper or cayenne if needed. Serve with optional garnishes if desired.
Makes 6-8 serving.
#instantpotbutternutsquash #instantpotrecipes #francineshuen
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