Instant Pot Spicy Butternut Squash Soup

Recipe View 8 mins Sauté Aromatics: Turn on your Instant Pot and select the 'Sauté' function. Add olive oil to the pot. Once heated, add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it. (Total time: 6-8 minutes)

Recipe View 23 mins Pressure Cook: Add the cubed butternut squash, vegetable broth, brown sugar, salt, black pepper, ginger, and curry powder to the Instant Pot. Stir well to combine. Close and lock the lid of the Instant Pot, ensuring the pressure valve is set to 'Sealing'. Select 'Pressure Cook' (or 'Manual') on high pressure and set the timer for 10 minutes. The Instant Pot will take approximately 10-15 minutes to come to full pressure before the timer starts counting down. (Total time: 20-25 minutes)

Recipe View 9 mins Blend and Finish: Once the cooking cycle is complete, carefully release the pressure using the quick-release method according to the manufacturer's instructions. Be cautious of the hot steam. This should take about 5 minutes. Once all pressure is released, unlock and remove the lid. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being careful to vent the lid to avoid pressure build-up. (Total time: 7-10 minutes)

Recipe View 3 mins Enrich and Serve: Stir in the heavy cream until well combined and heated through. Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with toasted pepitas, a swirl of cream, or fresh parsley, if desired. Serve immediately and enjoy! (Total time: 2-3 minutes)