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!
Instant Pot Butternut Squash Kale 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
- 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
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.
Mix all basil cream ingredients in high speed blender. Stir into blended soup.
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.
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