Ingredients

• 1 tablespoon avocado oil , or as needed
• 1 onion , diced
• 2 pounds butternut squash , cubed
• 1 teaspoon curry powder
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 3 cups vegetable broth
• 2 cups unsweetened applesauce
• 0.5 cups pumpkin puree
• 2 tablespoons ghee , clarified butter
• 2 teaspoons honey , or more to taste
• salt to taste

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
2. 2 Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
4. 4 Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

Nutrition per serving