Pumpkin Soup/Butternut Squash Soup
mrbutler
May 5, 2022
super easy
No Reviews
Ingredients
Adjust Servings
| 2 cups vegetable broth (or chicken broth) | |
| 1 butternut squash - peeled, seeded, and chopped | |
| 1 yellow onion, chopped | |
| 3 cloves garlic, chopped | |
| 4 sprigs fresh thyme | |
| 1 tsp salt | |
| 1/8 tsp ground cinnamon | |
| 1/8 tsp ground nutmeg | |
| 1 pinch cayenne pepper | |
| 1 can coconut milk | |
| 1 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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