Instant Pot Butternut Squash, Bean & Kale Soup. Warm and flavorful, this soup is good for that cold day that nothing else will do. This soup has a delicious combination of squash, kale, white beans with a smooth basil cream and topped with garlic croutons. Vegan, gluten free and ,dairy free.

Tools Of The Trade Used In This Recipe:

I made this recipe in the Instant Pot 6 Quart Pressure Cooker. Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!

Recipe

Instant Pot Butternut Squash Kale Soup

Alkaline Recipes

Instant Pot Butternut Squash, Bean and Kale Soup. Warm, comforting and delicious. Vegan, gluten free, dairy free.

5 from 2 votes

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Prep Time 15

Cook Time 15

Total Time 30

Servings 4 -6 servings

Calories/serving 242 kcal

Ingredients

Soup

1 onion chopped
2 tablespoon chopped garlic
2 cans of white beans 15 oz
1 can tomatoes 15 oz
1 red pepper chopped
6 cups vegetable broth
3 cups butternut squash
3 cups greens spinach, kale, chard
1 teaspoon sea salt
1 teaspoon cumin
2 teaspoon smoked paprika
Fresh basil for garnish

Basil Cream

1 cup fresh basil
½ cup raw cashews
½ cup water
½ teaspoon sea salt
juice of 1 lemon

Garlic Croutons

4 slices gluten free multi grain bread
1 teaspoon granulated garlic
2 tablespoon olive oil

Instructions

Soup

Add all soup ingredients to Instant Pot. Cook 10 minutes on high pressure and allow pressure to release naturally. (NP). Remove lid.
After briefly cooling, use hand blender to blend vegetables partially, leaving some vegetables intact.

Basil Cream

Mix all basil cream ingredients in high speed blender. Stir into blended soup.

Garlic Croutons

Toast bread. Spread olive oil on bread and sprinkle with granulated garlic. Slice bread into small crouton size.
Serve soup with garlic croutons and garnish with fresh basil.