Kicking NOVEMBER off with this vegetarian Whole30 Instant Pot Creamy Butternut Squash Soup. It's a slightly sweeter/creamier butternut squash soup with a touch of spice along with an anjou pear! I love incorporating all of Fall's seasonal produce (or any seasonal produce) and the combo of the butternut squash plus pear is a MUST.
In fact, I am planning on making this as a soup course for this year's Thanksgiving!
I am ALL about a one pot dish and this one certainly meets that criteria!
My immersion blender recently crapped out on me so I just ladled the soup in batches in my normal blender. No problem. But if you have an immersion blender USE IT!
THE PROCESS
Chop and discard the skin of the butternut squash. And for convenience use pre-cut butternut squash. I do this all the time if I am:
A. Lazy
B. Don't have the time.
Chop the onion and garlic.
Once you saute the onion and garlic plus the pear, just pour everything else into the Instant Pot and let it cook for 10 minutes!
Blend and serve!
So incredibly easy and SO good! A touch of decadent coconut milk to make it oh so creamy, a slight sweet taste from the caramelized pear, plus a hint of fresh herbs makes this the cozy fall and winter meal!
Other Thanksgiving recipes to complete your menu:
Brussel Sprouts and Pomegranate Salad
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Whole30 Instant Pot Creamy Butternut Squash Soup
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Diet: Gluten Free
Description
So incredibly easy and SO good! A touch of decadent coconut milk to make it oh so creamy, a slight sweet taste from the caramelized pear, plus a hint of fresh herbs makes this the cozy fall and winter meal!
Ingredients
- 1 medium sweet onion, thinly sliced
- 4 cloves of garlic, minced
- 2 tbs of ghee
- 2 stalks of celery, chopped
- 1 anjou pear, diced
- 1 butternut squash, peeled and diced
- 4 cups of vegetable broth
- 1 cup of coconut milk
- 1 tsp thyme
- 1 tsp sage
- salt and pepper to taste
- ¼ tsp nutmeg
- Pumpkin seeds for garnish
Instructions
- Prep and chop all of the veggies
- Set the Instant Pot to SAUTE mode. Once it reads HOT add the ghee and onion. Saute the onion until softened (about 5 minutes). Add garlic and the pear. Saute for a few more minutes or until fragrant.
- Add butternut squash, spices, broth,and coconut milk.
- Set to MANUAL mode and pressure cook for 10 minutes. Allow to naturally release for 5 minutes.
- Using and immersion or regular blender. Blend the soup until smooth and creamy.
- Serve with pumpkin seeds and an extra drizzle of coconut milk for garnish!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Whole30
- Method: Instant Pot
- Cuisine: Vegetarian
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