Name: Instant Pot Butternut Squash Kale Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 -6 servings
Ingredients: 1 onion (chopped); 2 tbsp 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 tsp sea salt; 1 tsp cumin; 2 tsp smoked paprika; Fresh basil for garnish; 1 cup fresh basil; 1/2 cup raw cashews; 1/2 cup water; 1/2 tsp sea salt; juice of 1 lemon; 4 slices gluten free multi grain bread; 1 tsp granulated garlic; 2 tbsp olive oil

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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!

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4.34 from 3 votes

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

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings -6 servings

Calories 242kcal

Author greenschemetv

Ingredients

Soup

1 onion chopped
2 tbsp 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 tsp sea salt
1 tsp cumin
2 tsp smoked paprika
Fresh basil for garnish

Basil Cream

1 cup fresh basil
1/2 cup raw cashews
1/2 cup water
1/2 tsp sea salt
juice of 1 lemon

Garlic Croutons

4 slices gluten free multi grain bread
1 tsp granulated garlic
2 tbsp 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.