
Creamy Instant Pot® Summer Squash Soup
4
Point(s)
Total Time
40 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Don’t let the recipe title fool you: This thick, creamy soup is totally dairy-free. Mild summer squash goes into the Instant Pot with sautéed aromatics, stock, thyme, and a surprising key ingredient: chickpea pasta. Once it cooks in the stock and gets blended with the rest of the gang, the pasta thickens the consistency, lends mild nutty flavor, and boosts the protein and fiber in every bowl.
Ingredients
Olive oil
1 Tbsp
Uncooked onion(s)
1½ cup(s), chopped, (from about 1 large)
Garlic
2 medium clove(s), finely chopped
Fat free reduced sodium vegetable broth
4 cup(s)
Raw yellow summer squash
1 pound(s), trimmed and coarsely chopped
Uncooked chickpea pasta
4 oz, rotini or penne
Fresh thyme
3 sprig(s), plus more for garnish
Kosher salt
1 tsp
Black pepper
½ tsp, divided