Instant pot butternut squash is a velvety smooth soup, that’s great for lunch or served with a sandwich. It’s an simple recipe to follow along with and Jyothi Rajesh’s tutorial on YouTube is super short. I love how this recipe is vegan-friendly, gluten-free, and dairy-free and has fabulous fall flavors. I’m not a large fan of butternut squash, but it’s so pretty and vibrant. I don’t think I’ve actually had the right kind of butternut squash because the idea of it made me feel iffy. The sweetness from butternut squash soup, a slight tang from apples, and mild bell peppers make this instant pot soup delicious. I love soups and it’s cool to see the different recipes that fall soups have to propose. This butternut squash soup can be garnished with sunflower seeds, dried cranberries, or sour cream.
- Butternut squash
- Granny smith apples
- Red bell peppers
- Coconut milk
- Vegetable stock
- Salt and pepper to taste
First, dump all of the ingredients into the instant pot except the coconut milk. Add the vegetable stock and seasoning per taste. Cook on HIGH for 10 minutes.
Next, once it’s finished, add coconut milk to the pot. Then, using an immersion blender, blend all the ingredients until smooth. This soup can be served right away with crusty bread on the side.
Overall, butternut squash soup is a great fall soup. It’s great for the season and holidays to arrive. There are no fancy ingredients and it’s a great winter warm soup. This is an simple recipe because it’s a dump all at once type of recipe and let it slow cook for only 10 minutes. You can make large batches to store in the fridge throughout the week.
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