Butternut Squash and Apple Soup (Instant Pot Recipe & Whole 30 Compliant)
Ingredients
- Ingredients:
- Whole butternut squash peeled and cut up into smaller cubes
- 1 apple peeled and cut up
- Ginger powder or pureed ginger I like the ginger that comes in the tube from the supermarket
- 4 cups chicken broth or vegetable broth
- Olive oil to taste
Instructions
- Hit the sauté button on your Instant Pot to pre-heat it.
- When you see the word "HOT", add the olive oil and add some of butternut squash cubes and brown ever so slightly for around 5 minutes.
- Then add the rest of the squash and the rest of the ingredients.
- Close and lock the Instant Pot.
- Press manual and then use + to add 10 minutes <g class="gr_ gr_84 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="84" data-gr-id="84">high pressure</g> cooking time.
- When the time is up, open using Quick Release (release the pressure instantly by pressing cancel and then twisting the venting knob).
- Puree the mixture by either using an immersion blender right in the instant pot or take the mixture and put it into a blender, like my trusty Vitamix.
Tried this recipe?Let us know how it was!
