Instant Pot Butternut Cauliflower Soup
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.8 (43)

Instant Pot Butternut Cauliflower Soup

NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 41%
CARBS 30G27% OF CAL
5G FIBER8G SUGAR17G OTHER
FAT 28G57% OF CAL
11G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy butternut squash and cauliflower soup made quickly in a pressure cooker. Rich with half-and-half and cheese, it's topped with crispy bacon and seeds for texture. Comfort food for fall dinners.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 onion (diced)
  • 1-2 tsp oil for sautéing
  • 2-3 cloves garlic, minced
  • 1 lb frozen cauliflower
  • 1 lb frozen cubed butternut squash
  • 2 cups vegetable broth ((chicken broth works too!))
  • 1 tsp paprika
  • 1/2-1 tsp dried thyme
  • 1/4-1/2 tsp red pepper flakes (optional for a spicy kick)
  • 1/4 tsp sea salt (plus extra to taste)
  • 1/2 cup half and half, milk, or cream ( (see notes))
  • grated cheddar cheese
  • crumbled bacon ((regular... turkey... veggie...))
  • sriracha or hot sauce
  • parmesan and/or gouda cheese
  • sour cream (cheddar, and chives)
  • chopped green onions
  • pumpkin seeds
  • sunflower seeds
  • croutons
  • pesto
  • green onion and cheddar are probably my favorite mix-ins for this soup - YUM!
  • This recipe was developed for a pressure cooker
PREP
5M
SODIUM
885MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.