Apple Buttercup Squash Soup - Instant Pot Recipe

Name: Apple Buttercup Squash Soup - Instant Pot Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 1 shallot, minced optional; 2” ginger minced; 4 cloves garlic minced; 1/2 tsp nutmeg; 1/4 tsp allspice optional; 1/2 tsp dried thyme; 1/2 tsp chili flakes optional; 1 tsp salt; 2 McIntosh apples peeled, diced; 1 Kabocha squash diced; 3 cups vegetable broth; 2 tbsp maple syrup optional; 1/2 cup evaporated milk optional; Roasted pumpkin seeds optional

2 steps

Prep:15minCook:15min

Updated at: Wed, 16 Aug 2023 19:01:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories118.8 kcal (6%)

Total Fat5.3 g (8%)

Carbs17 g (7%)

Sugars10.6 g (12%)

Protein1.4 g (3%)

Sodium766.7 mg (38%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspolive oil

2 ”ginger

½ tspnutmeg

¼ tspallspice

optional

½ tspdried thyme

½ tspchili flakes

1 tspsalt

3 cupsvegetable broth

2 Tbspmaple syrup

optional

½ cupevaporated milk

optional

pumpkin seeds

Roasted, optional

Instructions

Step 1

Turn instant pot to sauté mode. Once heated add in olive oil, onion and shallot (shallot is optional). Sauté for 1 minute. Then add in ginger, allspice, nutmeg, thyme, salt and garlic. Sauté for another 30 seconds. Add diced squash and apples, and then enough broth to just cover them. About 3 cups. Pressure cook on high for 10 minutes.

Step 2

Once time is up, open the steam valve to release the pressure. If you would like it to be more creamy/sweet add evaporated milk (cream/coconut milk works too) & maple syrup. Then blend to your preferred consistency. Top with roasted pumpkin seeds & serve!