Spicy Butternut Squash Soup
⏱️ Prep: 20 min🍳 Cook: 35 min
Nutrition
per per serving235
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 tablespoon | 15 ml | olive oil |
| 1 | onion, diced | |
| 2 | cloves garlic | |
| 1 pound | 455 g | butternut squash - peeled, seeded, and cut into 1-inch pieces |
| 5 cups | 1.2 l | vegetable broth |
| 1 tablespoon | 15 ml | brown sugar |
| 1 teaspoon | 5 ml | salt |
| 0.5 teaspoon | 2.5 ml | ground black pepper |
| 0.5 teaspoon | 2.5 ml | ground ginger |
| 0.5 teaspoon | 2.5 ml | curry powder (optional) |
| 1 cup | 240 ml | heavy whipping cream |
Instructions
Ready in 1 hour. Makes 6 servings, 235 calories each.
- 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.