Instant Pot Butternut Squash Soup
This easy Instant Pot Butternut Squash Soup recipe requires almost zero prep time. Vegan and naturally gluten-free.
Servings 3
Calories
Equipment
Ingredients
- 1 Tablespoon coconut oil
- ¾ cup frozen chopped onions
- 1 teaspoon garlic
- 2 10 oz bags frozen butternut squash cubes
- ½ teaspoon ground sage
- Salt and pepper to taste
- 2 cups vegetable stock*
Instructions
- Melt butter in the Instant Pot using the saute setting
- Add onion and garlic and cook until soft (about 3 minutes)
- Add sage, salt, and pepper and cook another minute
- Add butternut squash and vegetable stock
- Cook on high pressure using the manual setting for 10 minutes, then do a quick release
- Puree soup in a blender or food processor
- Add coconut milk before serving if desired.
Video
Notes
* I make mine from Better than Bouillon