Enjoy an Instant Pot Soup with this Instant Pot Spiced Butternut Squash Soup. It's healthy, vegan, and cooks up in under 30 minutes!To make this soup vegan or vegetarian, use vegetable stock or broth instead of chicken broth.
Add all the ingredients except the lime juice to the bowl of the pressure cooker or Instant Pot. Lock the lid on the pressure cooker and cook on high pressure for 5 minutes.
Quick-release the pressure when the soup is done cooking. Then remove the lid and stir in the lime juice.
Puree the soup with an immersion blender or in a stand blender (just make sure to remove the steam vent and cover it with a clean dishcloth if using a stand blender). Puree until creamy and serve the soup hot!
Notes
1. This soup keeps covered in the fridge for 4-5 days or in an airtight freezer-safe container for 2 months. 2. The cayenne pepper gives the recipe even spice to give the recipe a little pep while not being overwhelmingly spicy. If you don't really do spice, though, omit the cayenne from the recipe. 3. You can blend this soup with an immersion blender or in a stand blender. If using the stand blender, make sure to remove the vent from the lid and cover it with a dishcloth while blending.