Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onion, celery, and carrots and cook until softened, about 5 minutes.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the butternut squash, broth, cinnamon, nutmeg, thyme, salt, and pepper. Stir to combine.
- Lock the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
- Allow a 10-minute natural release, then quick-release any remaining pressure.
- Stir in the heavy cream and blend until smooth using an immersion blender. Taste and adjust seasoning, then serve hot.
Nutrition
Notes
Net carbs: 25g per serving (30g total carbs minus 5g fibre).
Choose a heavy squash: A butternut squash that feels heavy for its size and has firm, unblemished skin has the densest flesh and best flavour.
Dairy-free substitution: Replace heavy cream with full-fat coconut milk — same proportions, similar silky texture.
Storage: Refrigerator up to 5 days, freezer up to 3 months.
Reheating: Stovetop over medium-low heat with a splash of broth or water to loosen consistency.
