Instant Pot Butternut Squash Kale Soup
Instant Pot Butternut Squash, Bean and Kale Soup. Warm, comforting and delicious. Vegan, gluten free, dairy free.
Servings 4 -6 servings
Calories 242kcal
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.
