5.0 from 18 votes
Instant-Pot Butternut Squash Soup
This healthy Instant-Pot Butternut Squash Soup is SO easy and fast that you will want to make it weekly. Great for picky eaters and leftovers, too!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 5 Cups
Calories: 115 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 teaspoons olive oil
- 1/2 cup onion roughly chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fresh ginger minced
- 1 teaspoon salt
- 1 large apple cubed
- 3 heaping cups butternut squash, peeled, seeded and cubed
- 2 cups vegetable broth (not reduced sodium)
- 1/2 cup light canned coconut milk
Instructions
- Heat the oil in the Instant Pot on 'Sauté' mode. Add in the onion, cinnamon, ginger, cumin and salt. Cook for 5 minutes, stirring frequently.
- Add in the apple, squash, and broth. Cover and make sure the lid is set to 'Sealing'. Cook on manual high pressure for 8 minutes. Let pressure release naturally.
- Once the pressure has released, transfer the soup to a high powered blender, such as a Blendtec, and add the coconut milk. Blend until smooth and creamy.
Cup of Yum
Nutrition Information
Calories
115kcal
(6%)
Carbohydrates
21.7g
(7%)
Protein
1.7g
(3%)
Fat
3.5g
(5%)
Saturated Fat
1.5g
(8%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1.3g
Sodium
858mg
(36%)
Potassium
421mg
(12%)
Fiber
4.9g
(20%)
Sugar
8.3g
(17%)
Vitamin A
176IU
(4%)
Vitamin C
37mg
(41%)
Calcium
5.7mg
(1%)
Iron
6.2mg
(34%)
Nutrition Facts
Serving: 5Cups
Amount Per Serving
Calories 115
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 21.7g | 7% |
| Protein | 1.7g | 3% |
| Fat | 3.5g | 5% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.3g | 7% |
| Sodium | 858mg | 36% |
| Potassium | 421mg | 9% |
| Fiber | 4.9g | 20% |
| Sugar | 8.3g | 17% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 37mg | 41% |
| Calcium | 5.7mg | 1% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.