Name: Instant Pot Butternut Squash Soup
Ingredients: 3 cups butternut squash, cubed; 1 small shallot; 3 cups veggie broth (can add more depending on desired consistency); ¼ cup full-fat canned coconut milk; ¼ cup purple onion (or yellow if you want more subdued onion flavor); 2 large Jonagold apples, chopped; 3 cloves garlic; ⅛ tsp ginger; Salt and pepper, to taste; 1 tsp dried Rosemary (add an extra tsp, if desired); 1 bay leaf; 2 tbsp pumpkin seeds for topping (roasted is best); 2 cups rotisserie chicken (I mix dark and white meat), optional

AuthorRachel StricklinCategoryDairy Free, Dinner, Holiday, Paleo

Yields1 Serving

3 cups butternut squash, cubed

1 small shallot

3 cups veggie broth (can add more depending on desired consistency)

¼ cup full-fat canned coconut milk

¼ cup purple onion (or yellow if you want more subdued onion flavor)

2 large Jonagold apples, chopped

3 cloves garlic

⅛ tsp ginger

Salt and pepper, to taste

1 tsp dried Rosemary (add an extra tsp, if desired)

1 bay leaf

2 tbsp pumpkin seeds for topping (roasted is best)

2 cups rotisserie chicken (I mix dark and white meat), optional

Set the Instant Pot to the SAUTÉ setting : Sauté onion, shallot, garlic, and oil for 5 minutes.

Add in chopped apples, butternut squash, rosemary, salt, and ginger. Sauté for 15 minutes more, stirring occasionally.

Turn Instant Pot to SOUP/BROTH setting — set to sealing and change time to 15 minutes. While this is happening, you can go ahead and roast the pumpkin seeds if you choose to (see instructions below).

Once the soup is done add to a blender or food processor and pulse until desired consistency is achieved. I like about half of mine pureed, half with more texture.

Optional step : while these are cooking, mix 1/2 cup pumpkin seeds with 1/2 tsp oil and 1/4 tsp sea salt. Roast on 350 for 4-5 min (until slightly golden). This finishing touch makes all the difference!

Ingredients