This brilliant orange Instant Pot butternut squash soup is so uplifting on a cold day. It includes a mixture of butternut squash, carrots, aromatic ingredients, spices, and broth, that cook into a smooth creamy blend.
⅛-1/2teaspooncayenne powder(adjust to your heat preference)
PIP - In separate bowl on trivet
¾cupquinoa
1cupwater or vegetable broth
¼teaspoonsalt
For serving
drizzle of olive oil
roasted pumpkin seeds
chopped cilantro
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Instructions
To the inner liner (the pot) of your pressure cooker, add butternut squash cubes, carrot chunks, onion quarters, garlic cloves, together with vegetable broth, salt, pepper, paprika, cumin and optional cayenne pepper.
If you want to cook quinoa at the same time using the PIP method (pot-in-pot), place a trivet on top of the vegetables. In a smaller pressure cooker safe bowl (stainless steel, glass, or ceramic) combine quinoa with water/broth and salt. Set the bowl on the trivet.
Close the lid and turn the pressure valve to sealing. Set the pressure cooker to cook on high pressure for 4 minutes. (After about 20 minutes of pressurizing time the timer will start to count down).
When the cook time is up, you can quick release (QR) the pressure. For extra safety or if any liquid is escaping along with the steam, do a staggered release. Turn the valve to vent for a short burst, then return to sealing position and wait a moment before repeating until all pressure is released and the pin drops.
Open the Instant Pot lid. Using silicone gloves or tongs remove the small pot of cooked quinoa and trivet. Fluff the quinoa with a fork. Drizzle about ½ tablespoon of olive oil over the cooked butternut squash mix.
Blend the butternut squash soup with an immersion blender until smooth. Alternatively you can carefully fill all ingredients to a blender jug and blend.
For serving add about ½ cup cooked quinoa to each bowl before topping with the butternut squash cream soup. Top with roasted pumpkin seeds and chopped cilantro. Drizzle with a little extra olive oil or some (coconut) cream if desired.
Nutrition
Nutrition Facts
Instant Pot Butternut Squash Soup
Amount per Serving
Calories
332
% Daily Value*
Fat
9.9
g
15
%
Sodium
1059
mg
44
%
Carbohydrates
57
g
19
%
Fiber
9.2
g
37
%
Sugar
16
g
18
%
Protein
7.7
g
15
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Instant Pot Butternut Squash Soup
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