Ingredients

• 1 tablespoon olive oil
• 1 onion , diced
• 2 cloves garlic
• 1 pound butternut squash - peeled , seeded, and cut into 1-inch pieces
• 5 cups vegetable broth
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground ginger
• 0.5 teaspoons curry powder , Optional
• 1 cup heavy whipping cream

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
2. 2 Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
4. 4 Stir in heavy whipping cream.

Nutrition per serving