Instant Pot Butternut Squash Soup My Creamy Autumn Secret

Name: Instant Pot Butternut Squash Soup My Creamy Autumn Secret
Total time: 55 min
Ingredients: 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed (approx. 1-inch pieces); 1 large yellow onion, chopped (approx. 1 cup); 2 carrots, peeled and chopped (approx. 1 cup); 2 celery stalks, chopped (approx. 1 cup); 4 cloves garlic, minced; 4 cups (950ml) vegetable broth or chicken broth (low sodium recommended); 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon red pepper flakes (optional, for a little kick!); 1/2 cup (120ml) heavy cream (or coconut cream for vegan option); 2 tablespoons (30g) butter or olive oil; Salt and freshly ground black pepper to taste; Optional Garnishes: toasted pumpkin seeds, croutons, a swirl of cream, chopped fresh parsley

hertaste.net

My goto Instant Pot butternut squash soup recipe This creamy dreamy soup is packed with autumn flavors and ready in under an hour Perfect for busy weeknights…

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Ingredients

1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed (approx. 1-inch pieces)
1 large yellow onion, chopped (approx. 1 cup)
2 carrots, peeled and chopped (approx. 1 cup)
2 celery stalks, chopped (approx. 1 cup)
4 cloves garlic, minced
4 cups (950ml) vegetable broth or chicken broth (low sodium recommended)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional, for a little kick!)
1/2 cup (120ml) heavy cream (or coconut cream for vegan option)
2 tablespoons (30g) butter or olive oil
Salt and freshly ground black pepper to taste
Optional Garnishes: toasted pumpkin seeds, croutons, a swirl of cream, chopped fresh parsley