Instant Pot Butternut squash soup

Erin Finnegan


2 Cups Chicken Stock (Vegetable if preferred)

6 cloves garlic, peeled & minced

1 medium butternut squash

1 white onion, diced

3 sprigs fresh sage

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 tsp curry powder

1/2 cup unsweetened coconut milk



Peel, seed and dice Butternut Squash

Combine Chicken Stock, Garlic, Butternut Squash, Sage, Onion, Salt, Pepper and Curry into Instant Pressure Cooker. Mix together to combine all ingredients.

Close lid and set vent to "Sealing."

Pressure Cook on High for 8 minutes.

Very carefully Quick release the steam.

Blend until smooth with either an immersion blender or in a blender.

Salt to taste.

Serve warm.