Ingredients
Equipment
Method
- Halve the onions and thinly slice them.
- Heat butter and oil in the Instant Pot using Sauté function (or use all olive oil for vegan). Add onions, brown sugar, garlic, ginger, cinnamon, salt, and pepper. Sauté for 10–15 minutes, until onions are golden.
- While onions cook, peel and cut butternut squash and sweet potatoes into 1½-inch chunks.
- Add squash, sweet potatoes, and 6 cups broth to the Instant Pot. Close the lid and cook on Manual for 16 minutes. Let steam release naturally for 15 minutes, then release remaining pressure.
- Use an immersion blender to puree the soup until smooth and creamy, or transfer to a blender in batches.
- Add more broth if needed to reach desired consistency. Reheat and adjust salt and pepper to taste before serving.
Notes
To make it vegan, replace butter with olive oil and use vegetable broth. For stovetop or slow cooker versions, sauté onions first and simmer all ingredients until tender. Soup stores well in the fridge for up to 1 week.