Ingredients
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1 cup butternut squash
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8-9 baby carrots or 2 medium carrots
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1 orange or yellow bell pepper
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7 oz. unsweetened coconut milk
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1 Tbsp. organic maple syrup
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1 Tbsp. soy sauceor tamari, reduced sodium
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1 Tbsp. Sriracha sauce
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salt to taste
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For Garnish
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½ cup peanuts chopped
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½ cup fresh cilantro chopped
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2 Tbsp. lime juice
Directions
Butternut Squash soup is a very comforting warm soup to be had on cold wintry nights. With coconut milk, carrots, and orange bell peppers this soup is very nutritious and easy to make. In the Instant Pot, it takes only 10 mins to make.
My husband who isn’t an avid soup lover has this one by the bowlfuls. It’s just that delicious. You can add all the orange vegetables that Fall offers and make this delicious soup at home. No need to go to Panera bread for that. The best part is it gives you all your vitamins A, C, and carotenoid requirements for the day. Isn’t that awesome!
This delicious butternut squash soup is a great base – try it with pasta or pearl barley thrown in.
Steps
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Butternut Squash SoupMethod 1. Add all the Ingredients to the Instant pot bowl. 2. Close the lid and set the seal to sealing position. 3. Set the IP on steam mode for 10 minutes. 4. While that is cooking, prepare the garnish by combining all the garnish ingredients together. 5. Once done, allow the natural release. Then open the IP and mix all the ingredients together to soup consistency using either a stick blender or by transferring them to another blender. 6. Serve in a soup bowl with the garnish! |
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How To Video - Butternut Squash Soup
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