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8 Minute Instant Pot Butternut Squash Soup

8 Minute Instant Pot Butternut Squash Soup

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 33 minutes
Course Appetizer
Cuisine Canadian
Servings 6 Bowls

Ingredients
  

  • 1 Butternut Squash (Peeled and cubed)
  • 1 white onion (chopped roughly)
  • 3 cloves garlic peeled
  • 1 carrot (Peeled and roughly chopped)
  • 2 cups stock of your choice
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • Pinch Ground Cinnamon
  • 1 tsp salt
  • Pinch ground black pepper

Instructions
 

  • Add all ingredients to Instant Pot
  • Set to manual/high pressure for 8 minutes
  • Make sure the sealing vent is on "Sealed"
  • After the 8 minutes are up and the Instant Pot beeps, carefully release the temperature by releasing the seal vent on the top of the Instant Pot.
  • Remove the lid and either using an immersion blender or putting the ingredients into a blender, blend the soup until smooth.
  • If you like a slightly thicker soup, you can add either some oatmeal and blend until smooth or add cream, coconut milk.
  • Serve with toasted butternut squash seeds, croutons or as is!

Notes

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Keyword butternut squash, butternut squash soup, fall recipe, fall soup recipe, instant pot, instant pot soup, soup recipe
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