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Pumpkin Soup/Butternut Squash Soup

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Ingredients

Adjust Servings
2cups vegetable broth (or chicken broth)
1butternut squash - peeled, seeded, and chopped
1Nos yellow onion, chopped
3cloves garlic, chopped
4sprigs fresh thyme
1tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1pinch cayenne pepper
1can coconut milk
1Nos lime, cut into wedges

Directions

1.

Stir vegetable broth, butternut squash, onion, garlic, thyme, salt, cinnamon, nutmeg, and cayenne pepper together in the inner pot.

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2.

Lock lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 8 minutes on High Pressure. Let pressure release naturally.

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3.

Remove and discard thyme leaves. Pour coconut milk into butternut squash mixture.

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4.

Blend butternut squash mixture using an immersion blender fitted with a blade attachment starting on Low and gradually increasing speed to High until soup is smooth.

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5.

Alternately, pour butternut squash mixture into a high-speed blender, filling only halfway. Carefully place a towel over hole in lid and blend until soup is smooth, working in batches as needed.

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6.

Serve soup with lime wedges on the side.

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