Description
Try this quick and easy 30 Minute Instant Pot Butternut Squash Soup, made with butternut squash, maple syrup, and coconut milk for a creamy, sweet twist. It’s a simple, tasty recipe that elevates the natural flavors of butternut squash. Perfect for a chilly day!
Ingredients
Scale
- 2 tablespoons coconut oil (or avocado oil)
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1 small butternut squash, peeled and diced (about 3–4 cups)
- 1 1/2 teaspoons salt
- ¼ teaspoon pepper
- ½ teaspoon cinnamon
- 1 cup veggie broth
- 1 can full fat coconut milk
- 1 teaspoon maple syrup
- Pumpkin seeds to garnish (optional)
Instructions
- Select the saute function on the Instant Pot and preheat for 1-2 minutes.
- Add the coconut oil, shallot, garlic, butternut squash, salt, pepper and cinnamon and saute for 2-3 minutes.
- Add the broth and stir to combine.
- Close the lid and pressure cook for 5 minutes on high.
- Release pressure and add the coconut milk and maple syrup.
- Use an immersion blender to blend until smooth.
- Garnish with fresh parsley or pumpkin seeds and serve immediately.