INSTANT POT SWEET POTATO BUTTERNUT SQUASH SOUP
Creamy, rich Instant Pot Sweet Potato Butternut Squash Soup is the perfect lunch or dinner for cold winter days. It's quick,easy & full of healthy goodness.
Servings: 8 servings
Calories: 361kcal
Ingredients
- 2 teaspoons olive oil
- ¼ large sweet onion chopped
- 1 red bell pepper seeded & chopped
- 2 cloves garlic minced
- 1 inch piece fresh ginger minced
- 2 lbs. sweet potatoes peeled and chopped
- 1 butternut squash peeled, chopped & deseeded (see note for easy way to cut)
- 2 apples peeled and chopped
- 2 cups vegetable broth
- 14 oz unsweetened coconut milk
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cardamom
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup Parmesan cheese grated
- 3 oz goat cheese you can use cream cheese if you prefer
- 2 Tablespoons honey (adjust sweetness to your liking)
- Garnish: pepitas, goat cheese, parmesan parsley
Instructions
- Plug Instant Pot in and turn dial to saute. When temperature is reached, add olive oil, onion and bell pepper and saute until softened, about 3 minutes.
- Add in garlic and ginger and continue cooking for an additional minute.
- Press cancel and turn off IP.
- Add prepared fruit and vegetables, vegetable broth, coconut milk and spices. Stir.
- Place cover on IP and lock into place. Cook on high pressure for 8 minutes.
- Depressurize with a natural release for 10 minutes then a quick release. When completely depressurized, remove cover.
- Add parmesan cheese and goat cheese and stir.
- Using an immersion blender, puree soup until smooth. If using a blender, do in small batches so that liquid does not explode from build up of steam.
- Serve in bowl and garnish with a swirl of goat cheese or cream cheese, a sprinkle of pepitas and a parsley sprig.
Notes
How to Easily Peel and Cut Butternut Squash
To help peel & cut butternut squash, which is extremely tough, puncture skin all over with a fork. Cut off both ends and bake in microwave, on high, for 3-½ minutes. Allow to cool slightly then peel, remove seeds and chop. This additional step does not cook the squash or change the flavor.
Nutrition
Calories: 361kcal | Carbohydrates: 51g | Protein: 8g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 708mg | Potassium: 955mg | Fiber: 8g | Sugar: 19g | Vitamin A: 26813IU | Vitamin C: 46mg | Calcium: 164mg | Iron: 3mg
