Instant Pot Butternut Squash Apple Ginger Soup

Instant Pot Butternut Squash Apple Ginger Soup

from yayforfood.com
35 min

Warm up with a hot bowl of delicious and healthy Butternut Squash Apple Ginger Soup! It's vegan and gluten-free too.

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 tbsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 lb. butternut squash, peeled, seeded, and chopped
  • 2 granny smith apples, cored and chopped
  • 2 medium carrots, peeled and chopped
  • 1 tsp ground cinnamon
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • 4 cups vegetable broth or water (or combo of both)
  • salt and pepper, to taste
  • Diced granny smith apple

Directions

  1. 1

    Set the Instant Pot to "sauté". Add the olive oil and onion to the pot, stirring until soft and browned, about 4-5 minutes. Add in the garlic and ginger and stir for another minute.

  2. 2

    Press “cancel” to turn off the Instant Pot. Add the remaining ingredients into the pot (except the optional topping).

  3. 3

    Season generously with salt and pepper. Give the ingredients a good stir to distribute throughout the pot.*(see first note)

  4. 4

    Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 8 minutes. After the soup is ready, allow natural pressure release for at least 10 minutes before a quick pressure release to completely depressurize (until floating valve drops).

  5. 5

    Open the Instant Pot and give the soup another stir. **(see second note)

  6. 6

    Using an immersion blender ***(see third note), blend the soup until it is completely smooth.

  7. 7

    Taste for additional salt and pepper (or other seasonings) and top with diced apples if you like. Enjoy.

  8. 8

    STOVETOP INSTRUCTIONS: In a large pot or Dutch oven, follow Steps 1-3. Then bring the soup to a boil and simmer on the stove for 30 minutes or until the butternut squash and apple is very tender. Then follow Steps 5 and 6.