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!
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:
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:Print