This always reminds me of fall. It's a creamy, but dairy-free, squash and pumpkin soup with holiday spices. It also happens to be paleo, and without the honey it's Whole30 friendly too! I make this in my Instant Pot pressure cooker where I just leave it under pressure for 15 minutes, puree, and it's ready. If you don't have a pressure cooker, there are also directions for using a medium or large pot below. Garnish with roasted, salted pumpkin seeds.
Ingredients
- avocado oil: 1 Tbsp (or as needed)
- onion: 1 piece (diced)
- butternut squash: 2 pound (cubed)
- curry powder: 1 tsp
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.25 tsp
- vegetable broth: 3 cups
- unsweetened applesauce: 2 cups
- pumpkin puree: 0.5 cup
- ghee (clarified butter): 2 Tbsp
- honey: 2 tsp (to taste)
- salt: (to taste)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
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Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
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Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.
