This Instant Pot Butternut Squash Soup with curry and apples is a fall favorite. A healthier copycat of Panera's Autumn Squash Soup, it is made in less than 20 minutes using an Instant Pot.
Olive Oil | Shallots | Carrots Butternut Squash | Veggie Broth Apple Juice | Honey | Curry Ginger | Black Pepper | Cream
Saute shallot, and carrots in olive oil, cooking until shallots have just softened. Add in squash, broth, juice, honey, curry, ginger, salt and pepper.
Pressure cook for 10 minutes, then do a natural release. If you have an immersion blender, use it to blend the soup till smooth and creamy, or blend in a heat-safe blender.
ENJOY!
Add cream and serve warm topped with toasted pepitas.
So delicious!!