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Rich and creamy summer squash and basil soup made in the Instant Pot for convenience – Made with simple ingredients and no added cream!
CREAMY SUMMER SQUASH AND BASIL SOUP
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter (can also use another tablespoon of olive oil, but the butter gives it something special!)
- 1 cup yellow onion chopped
- 4 garlic cloves minced
- 3 summer squash (about 8-10 ounces EACH), chopped into thin half moons
- 3 1/2 cups water
- 1/3 cup fresh basil (lightly packed), chopped roughly
- 1/2 lemon (juice only)
- 1/2 tsp sea salt plus more to taste
- black pepper to taste
Instructions
- Hit ‘saute’ on your Instant Pot.
- Add the oil, butter, onion, and garlic and cook for 3-5 minutes until softened.
- Add in the squash and cook for another 2-3 minutes.
- Stir in the water, salt, and pepper and close and lock the lid (make sure the steam release valve is set to ‘sealing’.
- Press ‘manual’ and set the Instant Pot to 8 minutes (high pressure).
- Once the soup has completed cooking, let the pressure naturally release for 10 minutes (meaning, don’t frickin’ touch it!). It will read: LO10 when 10 minutes has passed.
- Release the remaining pressure by turning the steam release valve to ‘venting’ and open the lid when the float valve drops.
- Add in the basil and lemon juice and place the lid back on top for just a minute to let the heat infuse the basil.
- Open the lid for the final time and blend the soup either with an immersion or high speed blender until smooth. If you use a high speed blender, you may consider waiting until the soup has cooled significantly, as to avoid burning yourself or damaging your blender.
- Add in more salt, pepper, or lemon juice, as desired.
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#instantpot #instantpotcooking #instantpotrecipes
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