Go Back
+ servings
Butternut Squash, Bean & Kale Soup Pot
Print

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 4 -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.

Nutrition

Serving: 1g | Calories: 242kcal