Description
This creamy butternut squash soup is rich and comforting, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds butternut squash (peeled, seeded, and diced into 1″ pieces)
- 1 medium yellow onion (roughly chopped)
- 1/2 teaspoon salt (adjust to taste)
- 4–5 cloves garlic (minced)
- 1 cup vegetable broth
- 15 ounce can great northern beans (drained and rinsed)
- 13 ounce can unsweetened full fat coconut milk
- 1 teaspoon maple syrup
- 1/2 teaspoon dry thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Select “sauté” on the Instant Pot. Adjust timer to 8 minutes. Once the pot reads “hot”, drizzle in olive oil.
- Add the diced butternut squash and chopped onion. Sprinkle with salt. Cook 6-8 minutes, until the onion is softened.
- Add garlic and sauté one minute more, until aromatic.
- Deglaze the pot with 1-2 tablespoons vegetable broth, as needed.
- Stir in remaining vegetable broth, beans, coconut milk, maple syrup, thyme, black pepper, and nutmeg.
- Lock lid in place and adjust vent to “sealing”. Select “high pressure” and adjust timer to 6 minutes. It will take a little over 10 minutes for the pot to come to pressure.
- Once the 6 minute timer is up, carefully turn the valve to do a quick pressure release. Remove the lid.
- Use an immersion blender to blend the soup until completely smooth.
- Taste for salt and pepper. Enjoy!
Notes
- Note #1: Diced butternut squash size can impact cooking time.
- Note #2: For a richer flavor, use full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg