Butter Nut Squash and Sweet Potato Soup

Truly the perfect cozy soup for Fall. It's super easy to make and healthy. This soup is naturally vegetarian, gluten-free, and vegan if you add coconut milk instead of heavy cream. This one goes out to all of the instant pot lovers.
Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 6

Equipment

  • Instant Pot

Ingredients
  

  • 3 cups chopped butternut squash
  • 2 Cups chopped sweet potato
  • 1/2 cup chopped apple
  • 1/4 cup chopped onions
  • 2 tbsp Unsalted butter
  • 3 cups Vegetable broth
  • 1/4 cup heavy cream or coconut milk
  • 1 tbsp curry powder
  • 1/2 tbsp Cinnamon powder
  • 1/2 tbsp Pumpkin pie spice
  • 1/2 tbsp cumin powder
  • 1 tsp black pepper powder
  • salt to taste

Instructions
 

  • set instant pot to the high saute setting. Add onion, and cook stirring occasionally until translucent.
  • Now stir butternut squash, sweet potatoes, apple, and all the dry spices. mix everything well and let it saute for 3 minutes.
  • Add vegetable broth. Select manual setting, set time for 10 minutes. when finished cooking open the lid and trun on saute mode again.
  • Blend the soup carefully with a hand blender. Now add in your heavy cream and serve it hot. Enjoy this delicious soup for lunch or dinner.