Instant Pot Bean and Butternut Squash Soup

 

Instant Pot Pressure Cooker Butternut Squash soup

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INSTANT POT BUTTERNUT SQUASH SOUP

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Butternut Squash Soup Instant Pot Recipe

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Instant pot butternut squash soup

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1 tablespoon olive oil 1 large onion, chopped 3 large carrots, chopped 3 stalks celery, chopped 2 bay leaves 1 sprig fresh rosemary 4 sprigs fresh thyme 16 ounces (450g) dried white beans or gigante beans, soaked overnight 9 cups (2,250ml) low-sodium chicken or vegetable stock (save 1 cup (250ml). Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes.

Allow 10 to 15 minutes for pressure to build. Instant Pot Butternut Squash, Bean & Kale Soup. Warm and flavorful, this soup is good for that cold day that nothing else will do.

This soup has a delicious combination of squash, kale, white beans with a smooth basil cream and topped with garlic croutons. Vegan, gluten free and,dairy free. Placed the chopped butternut squash into the Instant Pot and cover with the chicken stock. Replace the lid of the IP and set the vent to sealing.

Cook on high pressure for 10 minutes with a quick release. Using an immersion blender, purée the soup to your desired consistency. Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering.

Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 4-5 minutes. Transfer the butternut squash to a plate. Made with rich spices, creamy butternut squash, and sweet apple cider, this easy Instant Pot Butternut Squash Soup is healthy, and delicious Instant Pot Soup recipe that my entire family enjoys. The flavors of this soup mimic the flavors of Panera’s Squash Soup.

The cinnamon and nutmeg give this naturally sweetened soup depth, while the curry powder adds a rich and distinctive flavor to. Ingredients 1 Tbsp. olive oil 1 large yellow onion, diced 1 red bell pepper, chopped 2 tsp. diced garlic 1 tsp. fresh ground ginger 2 lb. butternut squash, peeled and cubed (1 medium squash) 1 medium apple, peeled cored and chopped 1 tsp. sage 1/8 tsp. chili powder 1/4 tsp. sea salt 3 c. chicken. The ingredients!

This stew has pretty much all of my favorite ingredients –. soft butternut squash, healthy black beans, protein-rich quinoa, and. vitamin-rich carrots. Quinoa + butternut squash is a perfect-stew-combination just like – peanut butter and jelly. The famed Instant Pot is good for a lot of things, but there’s nothing it does better than soup.Save yourself the hours spent bent over the stove, and look to the Instant Pot instead for easy weeknight dinners. From traditional chicken noodle soups to soups ready under an hour — the Instant Pot can do it all. Warm up with easy, healthy, and comforting soups made all in one pot.

This Instant Pot Butternut Squash Soup is a light, delicious soup. It’s perfect for a busy, chilly evening when you don’t have much time to spend preparing a meal. I have said this before and I will say it again!

I love soup! It is one food that truly makes me feel happy when I am eating it. It might be the fact that when I am eating soup I.

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2|Add remaining vegetable broth, squash, and potatoes to the pot, along with the salsa and oregano.

“The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes” by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
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Butternut squash with warm spices like cinnamon, star anise, and cloves makes a perfect fall soup.

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Simmer until the soup is well flavored and all the ingredients are very tender, 25 to 30 minutes for soups made with starchy vegetables or potatoes or 45 minutes to 1 hour for soup made with dried legumes.

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Little more than squash, cooking liquid, and a few aromatic ingredients, this soup comes together fairly easily yet is creamy and deeply flavorful.

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• Add the corn, green beans, and kidney beans and bring the soup back to a simmer; cook for 10 minutes.

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Puree the remaining squash and onion with the remaing 2 cups of broth and add to the cooker.

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Add broth, bring to simmer, and cook until squash is tender, 1 to 3 minutes.

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The soup itself can then be fortified with tomatoes or butternut squash for texture, and plenty of fresh herbs for flavor.

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Add the white vegetable stock, bouquet garni, season well with the salt, pepper and a little grated nutmeg and simmer until all the vegetables are cooked: this may take approximately 45 minutes.

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Add one bay leaf and then let the soup simmer for about 15 minutes.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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5 comments

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  • Love this thing!>>> t.co/QSaOIPHyu3 We were terrified with the idea of a pressure cooker but it has allowed us to cook some great deals in a short time! It always makes plenty and it has always been delicious.

  • I just cook mine in the oven for an hour at 350. Scoops out sorta like ice cream. Good idea in the pot of course. I wonder how it’d work if you left it whole?

  • It would be helpful if you had the recipe listed by your links so that we don’t have to keep going back to get the exact amount of each ingredient used. Thank you for this recipe.

  • Peeling butternut squash has always been one of my least favourite jobs, while eating butternut squash has always been one if my most favourite things to do. You have brought my life into balance. Thank you for that.

  • OMG, OMG, OOOO my Gosh! I got one! I got a one-second hand off Craigslist for $40 bucks. Could not be happier with it. It is a Power Cooker, but its working. Please show us some more ideas. The first thing I made was spaghetti with a variety of canned tomatoe items and herb to make a sauce. It was good, but I didn’t put in but 2 cups of water as I thought using a cup of red wine would take the need for the 3rd cup, I was wrong. Those dry noodles need 3 cups. It was edible & had fantastic flavor, but a tad dry. Please O’ Please do something else healthy for us to copy. Thanks, Althea