Instant Pot® Butternut Squash And Pumpkin Spice Sou

Name: Instant Pot® Butternut Squash And Pumpkin Spice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon avocado oil, or as needed; 1 onion, diced; 2 pounds butternut squash, cubed; 1 teaspoon curry powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 cups vegetable broth; 2 cups unsweetened applesauce; 1/2 cup pumpkin puree; 2 tablespoons ghee (clarified butter); 2 teaspoons honey, or more to taste; salt to taste

Servings: persons

1 tablespoon avocado oil, or as needed
1 onion, diced
2 pounds butternut squash, cubed
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups vegetable broth
2 cups unsweetened applesauce
1/2 cup pumpkin puree
2 tablespoons ghee (clarified butter)
2 teaspoons honey, or more to taste
salt to taste

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
2
Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
4
Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

1752

kcal

Calories

187

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon avocado oil, or as needed, 1 onion, diced, 2 pounds butternut squash, cubed, 1 teaspoon curry powder, and more.

Yes, Instant Pot® Butternut Squash And Pumpkin Spice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot® Butternut Squash And Pumpkin Spice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions