Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup Recipe is a delicious, healthy recipe made in your pressure cooker. Your family will love the bright color and delicious flavor.
Servings: 4 -6
Calories: 262kcal
Ingredients
- Ingredients:
- 2 lbs butternut squash
- 2 Tablespoons olive oil or butter
- 1 onion sliced
- 3 cloves garlic minced
- 1 32 oz chicken or vegetable stock
- Salt and pepper to taste
Instructions
- To cook the squash:
- Cut your squash in half and clean the seeds out.
- Place trivet in Instant Pot and add 1/2 cup of water.
- Place the squash over the trivet and close lid.
- Set to manual, high pressure, for 10 minutes. Natural release.
- Carefully remove squash from Instant Pot and scoop out the flesh.
- To make the soup:
- Place the olive oil or butter in the IP on the saute setting.
- When the oil is hot, add the onion and garlic. Cook until onion is translucent and garlic is fragrant.
- Add the squash (removed from it's skin) and stir well to incorporate.
- Turn off the saute setting and add the stock and seasonings.
- Place the lid on the IP and select Soup setting for 10 minutes.
- Natural release. Adjust seasoning to taste before serving.
Notes
WW PersonalPoints™: Click here to track this recipe in the WW app.
Add additional seasonings as desired and available. Cajun, pumpkin pie, Italian - all make great additions individually.
MyWW Purple 2 points, MyWW Blue 2 points, MyWW Green 2 points per serving.
Nutrition
Calories: 262kcal | Carbohydrates: 38g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 345mg | Potassium: 1093mg | Fiber: 5g | Sugar: 10g | Vitamin A: 24108IU | Vitamin C: 51mg | Calcium: 126mg | Iron: 2mg