Instant Pot Butternut Squash Soup Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

Provided by Time Inc.

Categories     Soup

Yield 8 servings

Number Of Ingredients 10

8 cups butternut squash (cubed and peeled, 1 1/2-inch, about 5.5 pounds)
4 cups chicken stock (low sodium )
1/2 cup onion (chopped)
1 tablespoon Ginger (fresh, minced and peeled)
3/4 teaspoon salt
1/4 teaspoon nutmeg (ground)
1/4 teaspoon black pepper (freshly ground)
2 garlic cloves (minced)
1 bay leaf
Thyme leaves (optional)

Steps:

  • Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode.
  • Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
  • Purée squash mixture with an immersion blender until smooth.
  • Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!

INSTANT POT® BUTTERNUT SQUASH SOUP



Instant Pot® Butternut Squash Soup image

Classic, genuine ingredients for velvety squash soup made quickly in an electric pressure cooker.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 large carrot, diced
1 stalk celery, diced
2 pounds butternut squash - peeled, seeded, and cubed
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 cups low-sodium chicken broth
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.1 g, Cholesterol 2.7 mg, Fat 5 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 5.6 g

INSTANT POT BUTTERNUT SQUASH SOUP



Instant Pot Butternut Squash Soup image

Get the flavor of a slow simmered squash soup in half the time using an Instant Pot® multi-cooker.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

5 ounces pancetta, cut into 1/2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/2 medium onion, cut into 1-inch pieces
4 large sage leaves, minced
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
7 cups butternut squash cut into 1-inch pieces (from a 2-pound squash)
3 cups chicken stock
1 cup cream, optional
8 ounces small white button mushrooms, stems trimmed, cut into 1/8-inch slices
Pinch ground cumin
Kosher salt
Creme fraiche or full-fat Greek yogurt, thinned to a pourable consistency with 1 to 2 tablespoons water
Minced chives

Steps:

  • For the soup: Set a 6- or 8-quart Instant Pot® to medium saute setting (see Cook's Note) and line a plate with a paper towel. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2 tablespoons of the drippings from the pot and reserve.
  • Add the carrots, celery, onion, sage, cumin, 2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Use an immersion blender to puree the soup until smooth. Use the cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.
  • For the toppings: Meanwhile, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, cumin and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the mushrooms and set aside for the topping.
  • Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms, creme fraiche and chives.

INSTANT POT® SPICY BUTTERNUT SQUASH SOUP



Instant Pot® Spicy Butternut Squash Soup image

This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, diced
2 cloves garlic
1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
5 cups vegetable broth
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon curry powder
1 cup heavy whipping cream

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
  • Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
  • Stir in heavy whipping cream.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 18.7 g, Cholesterol 54.3 mg, Fat 17.5 g, Fiber 2.8 g, Protein 2.7 g, SaturatedFat 9.5 g, Sodium 790.8 mg, Sugar 7.2 g

More about "instant pot butternut squash soup food"

INSTANT POT BUTTERNUT SQUASH SOUP - TESTED BY AMY + JACKY
Optional - Roast Butternut Squash Seeds: Preheat oven to 325°F. Toss the butternut squash seeds with 1 tsp olive oil. Lightly season with some salt, then spread them …
From pressurecookrecipes.com
5/5 (45)
Total Time 1 hr
Category Dinner, Lunch, Soup
Calories 241 per serving
  • Prepare Butternut Squash: If roasting butternut squash in oven (highly recommended), choose option 1. For a quick & easy butternut squash soup, choose option 2. (See Photos)Option 1: Cut butternut squash in half, then slice off the stem and bottom. Place the flat end on the chopping board, then cut butternut squash in half again (now we have 4 pieces of butternut squash). Remove the squash seeds with a spoon (can save for later if you want to roast them in the oven).Option 2: Peel butternut squash, then slice into 4 quarters. Remove squash seeds with a spoon (can save for later if you want to roast them in the oven). Cut the butternut squash into ¾ inch cubes.
  • Optional Flavor Boosting - Roast Butternut Squash: Preheat oven to 400°F. Place prepared butternut squash (see option 1 above) on a baking sheet lined with parchment paper. Apply 1.5 - 2 tbsp olive oil all over the butternut squash. *Pro Tip: You can also apply olive oil on the carrots and roast them to deepen the flavors. Place baking sheet on top rack, then roast butternut squash for 45 - 60 mins. *Pro Tip: Remove & set aside the roasted carrots after 20 - 25 mins. Let the roasted butternut squash cool a bit. The skin should peel right off. Cut the roasted butternut squash into large chunks, then set aside.
  • Brown Butter & Saute Veggies: Heat up Instant Pot using "Sauté More" function. Wait until it says HOT (roughly 8 mins). Add 2 tbsp (28g) unsalted butter in Instant Pot. Melt and brown butter lightly to add some nutty flavor to the soup (roughly 1 - 1.5 min). Add sliced onion, then saute for 1 min. Add in roughly chopped celery, then saute for another 3 mins.
  • Saute Garlic & Spice: Add in chopped garlic, ¼ tsp (0.2g) dried thyme, and 2 bay leaves, then saute for another 30 secs.


BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES
Press Sauté and when the display reads “Hot,” add the oil, onions, shallots, garlic, and ginger to the inner pot and cook for 3 minutes, stirring often.Add the cinnamon, salt, and pepper and stir. Add 2 cups (473ml) of the stock and use a …
From recipes.instantpot.com
Cuisine Modern
Category Dinner
Servings 10-12


BUTTERNUT SQUASH #FALLFLAVORS - DEVOUR DINNER
All the Fall flavors come together in this delicious Instant Pot Butternut Squash Soup Recipe. It’s both creamy, and savory and warms the soul in this delicious soup. Filled with Butternut Squash, Caramelized Onions, Celery, Carrots, and Apples and seasoned with Sage, Thyme, Garlic, Salt and Pepper. We give it a 10 out of 10 and even the grand baby adores this …
From devourdinner.com


INSTANT POT BUTTERNUT SQUASH SOUP - AILEEN COOKS
Pour in the broth and deglaze the bottom of the pot. Turn the instant pot off. Add the butternut squash, nutmeg, paprkia, cayenne pepper, salt, and black pepper. Stir. Close the lid and set the pressure release valve to sealing. Press the manual or pressure cook button and set to 10 minutes. Quick pressure release.
From aileencooks.com


INSTANT POT BUTTERNUT SQUASH SOUP - EASY, HEALTHY FALL RECIPE
This Instant Pot butternut squash soup is a quick, easy recipe for fall. Place all the ingredients in the Instant Pot. Set the pot to manual high pressure for 8 minutes. Once the 8-minute cook time is complete, let the pot release its pressure naturally for 5 minutes, then carefully release the remaining pressure.
From realfoodrealdeals.com


INSTANT POT BUTTERNUT SQUASH SOUP - EASY SOUP RECIPE
Butternut Squash Soup Instant Pot Recipe Not only does a pressure cooker method cooks food ⅓ times faster, saves energy, retains moisture and more nutrients, it also eliminates the need for using so many pots and pans.
From drkarenslee.com


INSTANT POT BUTTERNUT SQUASH SOUP - SIMPLY RECIPES
Instant Pot Butternut Squash Soup Pressure cooker butternut squash soup is quick and simple! Steam the whole squash in your Instant Pot, then puree it with onion, mirepoix, apples, and broth. Easy, steamy, dreamy. By. Coco Morante. Coco Morante. Facebook; Instagram; Coco began developing recipes for Simply Recipes in 2016 and is the author of …
From simplyrecipes.com


INSTANT POT BUTTERNUT SQUASH SOUP - DON’T MESS WITH MAMA
Instructions. Cut the butternut squash in half, and remove the seeds. Place each half on a trivet in the Instant Pot. If you have a tall trivet, you can stack them. Add 1 cup of water. Close the lid and seal the pressure valve. Cook on high pressure for 10 minutes, let naturally release pressure for 10 minutes. Remove squash and peel skin away.
From dontmesswithmama.com


INSTANT POT BUTTERNUT SQUASH SOUP WITH APPLE (VEGAN ...
Add onion, garlic, ginger, and carrot, and sauté for 2 to 3 minutes in the instant pot until the ingredients are fragrant. Add squash, apple, and cumin, and sauté for an additional 2 to 3 minutes. Next, pour in the broth, and stir the ingredients together. Place a cinnamon stick in the pot, and cover it with a lid.
From cottercrunch.com


INSTANT POT BUTTERNUT SQUASH SOUP - A FOOD LOVER'S KITCHEN
The Instant Pot is an incredible tool in the kitchen for making dishes that once took a long time to make. You can drastically cut down the cooking time for dishes like this easy Butternut Squash Soup in the Instant Pot, which only takes 8 minutes to make in the pressure cooker vs four hours in the crock pot.. Of course, you can also make Butternut Squash Soup …
From afoodloverskitchen.com


BUTTERNUT SQUASH SOUP - INSTANT POT RECIPES
All recipes by : Time Inc. Pork Carnitas Tacos. Super Simple Sloppy Joes. Smoky Sweet Potato Mash. Lemon-Sage Spaghetti Squash. Lemon-Poppy Seed Zucchini Bread . Hungarian Beef Stew. Crisp-Cut Chicken Pot Pie. Chicken and Smoked Sausage Cassoulet. Chicken and Green Chile Enchiladas. Butternut Squash Risotto. Bulgar Pilaf. Brown Rice-Stuffed Cabbage Rolls …
From dev-recipes.instantpot.com


INSTANT POT BUTTERNUT SQUASH SOUP - HOW TO MAKE BUTTERNUT ...
Add the oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Add the onion and cook until tender, about 6 minutes. Add the garlic and curry powder and cook 1 more minute. Add the squash, salt, and broth to the pot. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle.
From thepioneerwoman.com


INSTANT POT BUTTERNUT SQUASH SOUP - IFOODREAL.COM
Instant Pot Butternut Squash Soup is a quick and easy way to get a delicious creamy soup loaded with fall flavours in under 30 minutes! Vegan, gluten-free, and dairy-free, this wholesome soup will keep you warm all winter! If you are a creamy squash lover, check out oven-baked butternut squash, Thai shrimp squash curry, or this delicious Thai version of …
From ifoodreal.com


INSTANT POT BUTTERNUT SQUASH SOUP RECIPE - PANERA COPYCAT ...
The Instant Pot can handle some good sized chunks. Add the butternut squash, carrots, chicken broth, apple cider (note – NOT apple cider vinegar!), curry powder, cinnamon, and nutmeg to the Instant Pot. If you cannot find apple cider, you can sub apple juice. How long to cook butternut squash soup in the Instant Pot? Put the lid on and set to ...
From fabulesslyfrugal.com


BUTTERNUT SQUASH SOUP MADE QUICK AND DELICIOUS IN YOUR ...
An instant pot makes butternut squash soup easy and quick enough to be a weeknight meal! Butternut squash has a bowling pin shape, and it grows on a vine. The wide portion is the blossom end and where the seeds are stored. The outer skin is yellowish tan, but inside, the flesh is orange in color. It has a sweet, nutty taste. As it ripens, the flesh darkens to …
From yeyfood.com


INSTANT POT BUTTERNUT SQUASH SOUP - FOOD FAITH FITNESS
Heat the oil in the Instant Pot on sautee mode. Add in the onion, cinnamon, ginger, cumin and salt. Cook for 5 minutes, stirring frequently. Add in the apple, squash and broth. Cover and make sure the lid is set to sealing. Cook on manual high pressure for 8 minutes. Let pressure release naturally.
From foodfaithfitness.com


INSTANT POT BUTTERNUT SQUASH SOUP(VIDEO) - CURRYTRAIL
Butternut squash soup instant pot keeps well for days and it freezes like a champ. All you’ll need is crusty warm toasted bread for dunking. The sweetness from butternut squash, slight tang from the apples, mild kick from red bell peppers and curry powder and all other flavors and spices makes this instant pot butternut squash soup ultra ...
From currytrail.in


INSTANT POT CURRIED CARROT & BUTTERNUT SQUASH SOUP - THE ...
Make sure the steam valve is sealed and hit the manual pressure cook button. Set time for 15 minutes. Once timer goes off, release the steam and use immersion blender to puree the soup in the pot (or blend in batches in a blender) add more broth or coconut milk as needed to puree the soup to desired consistency.
From thebetteredblondie.com


INSTANT POT BUTTERNUT SQUASH APPLE GINGER SOUP - YAY! FOR FOOD
Set the Instant Pot to "sauté". Add the olive oil and onion to the pot, stirring until soft and browned, about 4-5 minutes. Add in the garlic and ginger and stir for another minute. Press “cancel” to turn off the Instant Pot. Add the remaining ingredients into the pot (except the optional topping).
From yayforfood.com


INSTANT POT BUTTERNUT SQUASH SOUP, LOW FAT & VEGAN - MY ...
Peel and chop the butternut squash, onion, and celery. Set aside. Turn the Instant Pot on to Sautee and add in 1 tablespoon of avocado oil. Add in the chopped onions and celery and saute for 5 minutes. Next, add in the cubed butternut squash, seasoning, nutritional yeast, and then pour over the vegetable broth.
From mytableofthree.com


INSTANT POT BUTTERNUT SQUASH SOUP - TASTE OF THE FRONTIER
How to Make Butternut Squash Soup. Put the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir. Attach the lid and ensure the valve is in the sealing position. Cook on the Manual-High Pressure setting for 10 minutes. Then allow the pressure to release naturally for 1 minute.
From kleinworthco.com


SIMPLE ACORN SQUASH SOUP - ALL INFORMATION ABOUT HEALTHY ...
Instant Pot Butternut Squash Soup. Roasted Acorn Squash Seeds & Soup Recipes. Acorn Squash and Apple Soup Recipe - BettyCrocker.com hot www.bettycrocker.com. 1. Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 …
From therecipes.info


INSTANT POT BUTTERNUT SQUASH - FOOD FAITH FITNESS
Instructions. Cut the butternut squash in half and scoop out the seeds. Place the trivet in the bottom of the Instant Pot and pour the water in. Place the squash, cut-side up into the Instant Pot. If it's too big, cut it into quarters. Cover the pot, make sure it's set to sealing, and cook on manual high pressure for 14 mins.
From foodfaithfitness.com


INSTANT POT CREAMY BUTTERNUT SQUASH SOUP - THE BUSY BAKER
How to make Butternut Squash Soup in the Instant Pot. Making homemade blended soups in the Instant Pot is SO easy! Just throw in all the ingredients (saute the onions, garlic, ginger and spices first, if you want), seal the lid, pressure cook for 12-15 minutes as directed in the recipe below, manually release pressure, add the coconut milk, and puree.
From thebusybaker.ca


SIMPLE INSTANT POT BUTTERNUT SQUASH SOUP (SO EASY!) - FIT ...
Instructions. Begin by preparing butternut squash. Cut the top off of the squash and then cut it in half, length-wise. Use a large spoon to remove the seeds and discard them. Then, cut each half in half again, length-wise to quarter the squash. Next, turn on the Instant Pot’s saute feature. Add olive oil.
From fitfoodiefinds.com


INSTANT POT BUTTERNUT SQUASH SOUP | VEGGIE PRIMER
Step 1. Chop the squash. Step 2. Place the water (or broth) and squash in the Instant Pot and cook on the soup setting for 20 minutes. (Or see stovetop instructions below.) Step 3. Allow the pressure to release naturally, then add the remaining ingredients and use a stick blender to blend until creamy.
From veggieprimer.com


BEST INSTANT POT BUTTERNUT SQUASH SOUP RECIPES | COMFORT ...
Step 2. Add the sage, carrots, celery, onion, cumin, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 ...
From foodnetwork.ca


BUTTERNUT SQUASH SOUP | CREAMY, VEGAN INSTANT POT SOUP
Add ingredients. Place butternut squash, onion, ginger, garlic, salt, pepper, turmeric, nutmeg and coconut milk in an Instant Pot or an electric pressure cooker. Cook. Set the Instant Pot at High pressure for 8 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes. Then release any remaining pressure.
From twosleevers.com


INSTANT POT CREAMY BUTTERNUT SQUASH + APPLE SOUP {AIP ...
Set the Instant Pot to sauté and add coconut oil. Once the screen reads "hot" and oil is melted, add onion and garlic. Cook, stirring occasionally until onion begins to soften, 3-5 minutes. Add squash and potato, and stir to combine. Cook another couple of minutes until squash begins to soften, stirring occasionally.
From ourfoodfix.com


INSTANT POT BUTTERNUT SQUASH SOUP - GIMME SOME OVEN
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes.
From gimmesomeoven.com


INSTANT POT BUTTERNUT SQUASH SOUP - EASY AND HEALTHY RECIPE
Steps to Make Butternut Squash Soup in your Instant Pot. Sauté onion and garlic. Use the Instant Pot’s sauté function to sauté the onion until it starts to soften. Then stir in the garlic and cook for about 30 seconds. Press the cancel button to …
From kristineskitchenblog.com


INSTANT POT BUTTERNUT SQUASH SOUP - FANNETASTIC FOOD
Instant Pot Butternut Squash Soup Ingredients. To make this soup, you’ll need: onion; carrot; celery; butternut squash (peeled, seeded, and diced – my squash was about 2 pounds and yielded about 4 cups diced squash); apple (any crisp variety with some sweetness and tartness should do: honey crisp, fuji, granny smith, etc.); vegetable broth (I recommend …
From fannetasticfood.com


BUTTERNUT SQUASH SOUP | INSTANT POT ... - MINISTRY OF CURRY
Add butternut squash, salt and broth. Give a quick stir. Close the Instant Pot with pressure release valve to sealing. Pressure cook for 8 minutes followed by quick release or natural pressure release. Take out the rosemary stems. Add cream cheese and using a hand blender, blend until the soup is creamy and smooth.
From ministryofcurry.com


INSTANT POT BUTTERNUT SQUASH SOUP - KITCHN
Heat 2 tablespoons unsalted butter or oil of choice in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting. Add the apple, onion, and 10 fresh sage leaves or 1 teaspoon dried sage. Cook, stirring occasionally, until the onion is starting to soften, about 5 minutes. Add the butternut squash, 1 box vegetable ...
From thekitchn.com


INSTANT POT BUTTERNUT SQUASH SOUP - WEEKEND CRAFT
Cook for about 3 minutes. Turn off sauté mode. Add butternut squash, carrot, apples, stock, thyme, sage, salt and pepper. Close instant pot lid and seal it. Cook manual hight for 10 minutes with a quick release. Use immersion blender to make the soup smooth. Be very careful of splatter the soup will be extremely hot.
From weekendcraft.com


BUTTERNUT SQUASH SOUP (INSTANT POT) — FIT & FED
It’s soup season and i’m starting it off with this bowl of butternut squash deliciousness! This is seriously one of my favorite soups - It has not only squash, but aromatics like onion and garlic, sweet potato, apple, and carrots. Even a little coconut milk to make it perfectly creamy To
From fitandfedbysteph.com


INSTANT POT GOLDEN GLOW BUTTERNUT SQUASH SOUP - REAL FOOD ...
Try this crockpot butternut squash soup with apple recipe. Same delicious flavor & ingredients! This Recipe Is… dairy free, egg free, gluten free, grain free, mayo free, nut free, paleo, soy free, vegan, vegetarian. Pin the Image Below To Save Instant Pot Butternut Squash Soup (dairy-free, whole30) to Pinterest for Later!
From realfoodwholelife.com


INSTANT POT BUTTERNUT SQUASH SOUP - RECIPES FROM A PANTRY
Making vegan butternut squash soup on the stovetop is also quite easy. Here’s how: Combine the ingredients (except coconut milk) in a large soup pot. Bring the soup to almost a boil, then reduce the heat. Cover the pot and simmer for 20-30 mins. Turn heat off, stir in the coconut milk, and purée with immersion blender.
From recipesfromapantry.com


INSTANT POT BUTTERNUT SQUASH SOUP - HAPPY MOTHERING
Add the butternut squash cubes to the pot, then stir to combine. Close the lid and cook on High Pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure manually. Open the lid and stir to release some of the remaining steam.
From happy-mothering.com


INSTANT POT BUTTERNUT SQUASH SOUP - SALT & LAVENDER
Add the oil, butter, and onion to your Instant Pot. Sauté for about 5 minutes. Add the garlic, followed by the broth, cinnamon, nutmeg, carrot, potato, and squash to the Instant Pot. Close the lid, set the valve to "sealing", press the …
From saltandlavender.com


INSTANT POT BUTTERNUT SQUASH SOUP - BLACKBERRY BABE
Instant Pot Butternut Squash Soup is the absolute easiest way to make creamy Butternut Squash Soup! Everything is done in the Instant Pot for perfect results and simple clean up. Full Recipe. 1. PREP TO COOK. Cut your squash into quarters. Place a cup of water in the Instant Pot and place the wire trivet over the top of the water. Cover the Instant Pot and …
From blackberrybabe.com


INSTANT POT BUTTERNUT SQUASH SOUP - INSTANT LOSS ...
This Instant Pot Butternut Squash Soup is a light, delicious soup. It’s perfect for a busy, chilly evening when you don’t have much time to spend preparing a meal. I have said this before and I will say it again! I love soup! It is one food that truly makes me feel happy when I am eating it. It might be the fact that when I am eating soup I am almost 99.9999% of the time curled up …
From instantloss.com


INSTANT POT BUTTERNUT SQUASH SOUP RECIPE - DAMN DELICIOUS
Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
From damndelicious.net


BEST INSTANT POT BUTTERNUT SQUASH SOUP RECIPE - HOW TO ...
Start Thanksgiving dinner off right with a cozy Instant Pot fall soup, full of fall's fave (butternut squash!).
From dks.hgf.dyndns.info


Related Search