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Recipe for Instant Pot butternut squash and sweet potato soup.

Instant Pot Butternut Squash and Sweet Potato Soup

  • Author: RecipeTeacher
  • Prep Time: 15 min
  • Cook Time: 12 min (+10min NPR)
  • Total Time: 27 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Description

Use your Instant Pot can make the most delicious, homemade Butternut Squash and Sweet Potato soup! With a touch of nutmeg and fresh ginger, this vibrant, hearty soup is sure to please.


Ingredients

  • 1 butternut squash (medium sized), peeled and diced (about 4 cups)
  • 1 sweet potato (medium sized), peeled and diced (about 2 cups)
  • 4 cups chicken broth
  • 1 stalk celery, chopped
  • 1 carrot (medium sized), chopped
  • 1 yellow onion (medium sized), chopped)
  • 2 tbs butter
  • 1 tbs fresh ginger, grated
  • 1 tsp ground black pepper
  • 1 tsp parsley, dried
  • 1 tsp thyme, dried
  • 1/2 tsp ground nutmeg
  • Salt to taste

Instructions

  1. Set Instant Pot to saute mode and melt butter. Add onion, carrot and celery and saute for about 5 minutes, or until onions are translucent.
  2. Press “cancel”. Add butternut squash, sweet potato, parsley, thyme, nutmeg, ginger, salt, pepper and chicken broth. Chicken broth should just cover all the ingredients (adjust as necessary).
  3. Secure lid, pressure cook on high for 12 minutes. When cycle is complete, natural release for 10 minutes. Remove lid.
  4. Use an immersion blender and blend to a smooth consistency.

Keywords: instant pot, butternut squash, sweet potato, ginger, soup