Creamy Instant Pot® summer squash soup
5
Points®
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
1.5 cup(s), chopped
Garlic
2 clove(s)
Low sodium vegetable broth
4 cup(s)
Uncooked yellow summer squash
1 pound(s)
Uncooked chickpea pasta
4 oz
Fresh thyme
3 sprig(s)
Kosher salt
1 tsp
Black pepper
0.5 tsp
Instructions
1
Press Sauté on a 6-quart Instant Pot. When Hot is displayed, add the oil, onion, and garlic. Cook for 5 minutes, stirring often. Stir in the stock, squash, pasta, thyme sprigs, salt, and ¼ tsp of the black pepper.
2
Press Cancel to turn off the pot. Lock the lid, making sure the vent is closed. Press Pressure Cook and select High Pressure. Set the cooking time for 10 minutes.
3
When the cooking time is up, allow the pressure to release naturally for 5 minutes, then move the steam release handle to the venting position. Discard the thyme sprigs. Using an immersion blender, purée the soup in the pot. Divide the soup among bowls. Garnish with thyme leaves and the remaining ¼ tsp black pepper.
4
Serving size: about 1½ cups
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