Dairy Free Instant Pot Butternut Squash Soup
Total time55 min
Prep time15 min
Cook time30 min
4.6(25)
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Learn more →Ingredients
6 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cayenne pepper (optional)
- 1 medium butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
- 1 medium apple, peeled, cored, and roughly chopped
- 3 cups low-sodium chicken broth
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ⅓ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
For serving
- 1–2 tbsp maple syrup (optional)
- 2 tbsp pumpkin seeds (pepitas) (optional)
- 2 tbsp sour cream or crème fraîche (optional)
Can be omittedcrème fraîche
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Melt the butter, then add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic, cumin, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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