This soup is such a comfort! It feels so luscious and creamy! Though it is VEGAN, 100% Vegetables and Gluten Free. Also! The soup is Paleo and Whole 30 approved.
Ingredients for Instant Pot Squash Soup
Butternut SquashLeeksGarlicFresh HerbsOlive Oil
How to make Instant Pot Butternut Squash Soup
Step 1: Prep
Cut the butternut squash into 1 inch cubes.Roughly chop the leeks too.
Step 2: Pressure Cook
Add the squash, leeks and half the garlic & herbs in the instant pot along with 3 cups of water or vegetable stock.Season with salt. Pressure cook for 8 minutes on HIGH. Let the pressure release naturally for 10 minutes after which, quick release. Meanwhile, heat the olive oil on low heat, add rest of the herbs and slivered garlic.Let the herbs and garlic steep in warm oil till you open the pressure cooker.
Step 3: Puree
Discard the herbs from the instant pot. Blend it all together with an immersion blender or let it cool a bit and blend it in a jar.Check the seasoning and add more salt if needed.
Step 4: Drizzle flavoured oil
Spoon into a plate, top with flavoured oil and coconut milk or yogurt if needed.
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