Go Back
–+ servings

Lemongrass Sweet Potato Butternut Squash Soup (Instant-Pot)

Melissa Champagne
Savor a creamy blend of vibrant vegetables and aromatic spices, offering comfort and warmth with every spoonful.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Instant-Pot Warm Up & Cool Down 20 minutes
Total Time 35 minutes
Course Lunch, Side Dish
Cuisine Asian-Inspired
Servings 8
Calories 83 kcal

Equipment

  • cutting board
  • knife
  • Instant-Pot
  • blender

Ingredients
  

  • 1-2 tbsp olive oil
  • 1 large yellow onion
  • 2 medium carrots
  • 2 cups butternut squash
  • 1 sweet potato small
  • 1 yellow squash zucchini
  • 5 garlic cloves
  • 1 tbsp ginger fresh
  • 3-4 cups broth
  • 1 13.5 oz can coconut milk
  • 1 tsp salt
  • 2 lemongrass stalks

Optional Garnishes

  • roasted peanuts
  • fresh cilantro
  • black sesame seeds

Instructions
 

  • Wash, peel (carrots, butternut, sweet potato and garlic) and roughly chop all veggies.
  • Add everything to an Instant-Pot. Seal lid.
  • Set Instant-Pot for 5 minutes. Let depressurize but itself.
  • Add soup to blender. Blend until creamy. Taste, adjust, salt and serve.

Nutrition

Calories: 83kcalCarbohydrates: 16gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 672mgPotassium: 379mgFiber: 3gSugar: 5gVitamin A: 10513IUVitamin C: 15mgCalcium: 43mgIron: 1mg
Keyword broth, butternut squash, carrots, coconut milk, garlic, ginger, green onions, lemongrass stalk, yellow squash
Tried this recipe?Let us know how it was!