Delicious Fall Soup: Instant Pot Butternut Squash & Pumpkin

1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.

2. Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

3. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid.

4. Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

Cook’s Notes:

Use less broth for a thicker soup.

Any cooking oil will do.

To make this soup in a regular pot, cook onion, squash, and spices over medium-high heat. Add broth and applesauce and bring to boil, lower heat, and simmer for 20 minutes until squash is very soft. Continue with the rest of the directions.