Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup Recipe- Vegan,Low Carb,Whole 30 and Paleo Approved Squash Soup drizzled with Garlic and Rosemary flavoured Olive Oil.

Course Soup

Cuisine American

Keyword instant pot butternut squash soup

Prep Time 5

Cook Time 15

Servings

Calories 71kcal

Author Chhavi

Equipment

Instant Pot

Ingredients

1 medium Butternut Squash cut into 1 inch chunks; about 4 cups
2 Cloves Garlic
1 Carrot cut into 1 inch chunks
2 Cups Vegetable Stock or water
Salt to taste

Garnish

1 tablespoon Olive Oil
2 cloves Garlic Thinly sliced
2-3 Sprigs Rosemary or Any other fresh herb
2-4 tablespoon Cashew Cream or Coconut cream

Instructions

Add 2 cup Stock/water to the instant pot.
Add the carrot,Garlic and Squash.Sprinkle the salt and taste.
Close the lid and select PRESSURE COOK for 8 minutes on HIGH.
Let the pressure release naturally*(check notes for options)
Using an immersion blender, blend the soup.Check seasoning and add more salt if needed.
To add flavour to the soup, heat olive oil in a pan on low heat.Add the herbs and garlic.Let it sizzle for 6-7 minutes.
Top the soup with the flavoured oil.
Drizzle little Coconut Milk/Yogurt or Cream if you like

Notes

If in a hurry, let the pressure release naturally for 10 minutes, after which you can quick release.

Nutrition