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Instant Pot Autumn Butternut Squash Soup

Recipe by: Rita Rosenlieb
Facebook: A Healthy Life


  • 1 Butternut Squash (cut off the stem, seed it, leave the skin on, and cut into large chunks)
  • 1 Onion, chunked
  • 1 clove of Garlic, large
  • 1/2 cup Celery
  • 1/2 cup Carrots
  • 4 Dates, pitted
  • 1 tbsp. Ruby Red Onion Balsamic
  • 1 tbsp. Gilroy Garlic Balsamic
  • 1 tsp. Persian Lime Pepper from Nick at localspicery
  • 1 tsp. Pumpkin Pie Spice
  • 1/2 tsp. Smoked Paprika


  1. combine all ingredients in instant pot with 6 cups water, pressure cook on high for 40 mins. Manual Release
  2. Blend with immersion blender, or cool and blend in traditional blender.
  3. Serve and enjoy! Optional: garnish with a pinch of pumpkin pie spice
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