Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup. How to make a delicious creamy instant pot butternut squash soup. This butternut squash pressure cooker recipe can be made with either fresh or frozen butternut squash, is loaded with red lentils and uses no cream. Perfect for a healthy instant pot soup and vegan and gluten free too.
Servings: 4
Calories: 745kcal
Ingredients
Kitchen Gadgets:
Instant Pot Butternut Squash Soup Recipe Ingredients:
- 1 kg Butternut Squash
- 2 Tsp Garlic Puree
- 2 Tsp Ginger
- 1 Tbsp Red Thai Curry Paste
- 200 ml Red Lentils
- 2 Tsp Paprika
- 1 Tsp Coriander
- 900 ml Coconut Milk
- Salt & Pepper
Instructions
- Peel and slice your butternut squash into small butternut squash cubes, making sure you get rid of all the seeds.
- Add everything into the instant pot and mix.
- Place the lid on the instant pot and set the valve to sealing.
- Cook for 6 minutes on manual pressure cook.
- Using a hand blender, blend until smooth.
- Taste and adjust with extra seasoning if needed.
- Serve.
Notes
I find that 1Tbsp of red Thai curry paste is ideal for a mild curry soup for families. You might want to adjust this if you like a spicy butternut squash soup.
We weighed our butternut squash and it worked out at 1kg. This is because butternut squash sizes can differ, and it gives you an exact weight. Or just stick with one large butternut squash.
Nutrition
Calories: 745kcal | Carbohydrates: 68g | Protein: 20g | Fat: 49g | Saturated Fat: 43g | Sodium: 44mg | Potassium: 1889mg | Fiber: 21g | Sugar: 7g | Vitamin C: 59mg | Calcium: 201mg | Iron: 13mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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