Instant Pot Summer Squash and Basil Soup

Rich and creamy summer squash and basil soup made in the Instant Pot for convenience - Made with simple ingredients and no added cream!

Course Soup

Cuisine Vegetable

Prep Time 10

Cook Time 8

Total Time 18

Servings servings

Calories 109kcal

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 ½ cups water
⅓ cup fresh basil (lightly packed), chopped roughly
½ lemon (juice only)
½ tsp sea salt plus more to taste
black pepper to taste

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.

Nutrition facts based on using butter, 27 ounces of summer squash, and one tablespoon of lemon juice. WW SmartPoints: 5