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Instant Pot Butternut Squash Kale Soup
Instant Pot Butternut Squash, Bean and Kale Soup. Warm, comforting and delicious. Vegan, gluten free, dairy free.
Course Soup
Cuisine American
Keyword beans, butternut, chickensoup, instantpot, kale
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 -6 servings
Calories 242kcal
Author Alkaline Recipes
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
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.