Instant Pot Belly Soothing Butternut Squash Soup

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Set 6-qt Instant Pot to the saute setting on high and add a small amount of oil.

Step 2

Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.

Step 3

Stir in garlic and ginger until fragrant, about 1 minute.

Step 4

Stir in butternut squash, carrots, parsnips, seasoning, stock, and coconut oil.

Step 5

Select manual setting; adjust pressure to high, and set time for 12 minutes.

Step 6

When finished cooking, quick-release pressure according to manufacturer's directions.

Step 7

Puree with an immersion blender until desired consistency is reached; season with pepper, to taste.

Step 8

Serve immediately and garnish with pumpkin seeds, parsley, or coconut cream if you would like.