Silky-smooth and full or warming goodness, this Instant Pot Kabocha Squash Soup is the perfect meal for the crisp days ahead. Apple, onion, rosemary and squash come together in a soup that is done in under thirty minutes and BONUS, full of plant-powered nutrition!
INSTANT POT/ PRESSURE COOKER - Add 2-3 cups of water into the bottom of the pressure cooker, add the trivet and the entire squash on top of the trivet. No cutting or poking holes into the squash necessary. Close lid securely and set vent to "sealing". Cook on manual for 15 minutes or until a knife can easily be inserted into the squash. When cool enough to handle remove it from the instant pot and cut open, scrape out seeds and throw away. Carefully spoon out the squash (away from the skin) and reserve.
OVEN: Using a very sharp knife cut the kabocha squash into quarters. Scrape out the seeds and discard. Drizzle the squash with a bit of olive oil, salt and pepper and roast at 425 for 40-60 minutes or until tender. When cool enough to handle carefully cut off the outer skin and reserve the tender squash.
SOUP INSTRUCTIONS INSTANT POT/PRESSURE COOKER
Turn instant pot to sauté setting.
Put ghee or olive oil in the instant pot and sauté the onion, apple, garlic, rosemary and salt for 5 minutes to soften and allow the onions to become translucent.
Add squash puree and stock. Close the lid secruely and set vent to "Sealing" cook on manual setting for 4 minutes.
Add more stock if needed.
SOUP INSTRUCTIONS STOVE TOP:
In a large soup pot, saute onion, apple, garlic and rosemary in ghee for 5 minutes or until the onions become soft. Add reserved kabocha squash and vegetable stock. Cook for 15 minutes on medium heat. Stir well, blend, garnish, serve.
KALE APPLE GARNISH
Massage kale leaves with olive oil and apple cider vinegar, toss in apples and garnish each bowl with a spoonful of kale/apple salad
Notes
*Note:Here are detailed instructions on how to steam Kabocha Squash in the Instant Pot. This recipe will yield three cups of puree which is the amount for this recipe.*Garnish:Thinly slice 1 cup of kale, massage with 1/2 tsp olive oil and 1 splash of apple cider vinegar. Toss with diced apples and a pinch of salt.Storage for Leftovers:You can store Kabocha squash soup in an airtight container in the refrigerator for up to 6 days.Reheat the soup gently over medium heat in a saucepan. You do not want the soup to scorch or burn on the bottom.