Instant Pot Lentil and Butternut Squash Soup
Hearty, delicious, and super healthy! For the greens you can do spinach, kale, or arugula. I did arugula because that is what I had growing in my garden at the time. They cook down a lot, and are barely noticeable, but you can leave them if needed
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 red onion
- 3 cups butternut squash, chopped
- 1 bell pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon thyme
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 2 cups broth chicken or vegetable
- 1 can lite coconut milk
- 1 cup brown lentils
- 3 cups leafy greens of choice optional
Instructions
- In an instant pot add olive oil and hit the “saute” button. Once the oil is heated add the onions and begin to cook.
- Once the onions start to get tender, add your butternut squash and bell pepper. Celery also works well if you wanted to add that in (I just didn’t have any when I took this pic, but I have done that in the past). Stir the veggies making sure not the burn the bottom.
- Add in the spices and continue to cook until the onions are translucent.
- Next stir in the chicken broth and coconut milk being sure to scrap any browning from the bottom off (that were a lot of the flavor comes from).
- Stir in your lentils, place the lid on top and turn the dial to seal.
- Next cancel the saute and press the manual button. Select high pressure for 12 minutes. It will take a minute to heat up and seal off and then the timer will count down.
- Once the 12 minutes is up do a quick release by gently turning the dial from seal to vent. (just a little bit at a time). Once venting is complete, remove the lid and stir in your leafy greens.
- Taste to see if you want additional salt and serve warm.
Notes
I love to meal prep this dish, it stores well in the fridge. If you would like you could top it with chopped nuts, crushed red pepper, avocado, or sour cream, but it is great on it’s own.