Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Butternut Squash Soup in the Instant Pot Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This easy and creamy butternut squash soup is made in the Instant Pot, combining aromatic vegetables, tender butternut squash, and fragrant herbs for a comforting and healthy fall meal. Ready in just 25 minutes, it's perfect for a quick lunch or dinner with a smooth, velvety texture and subtle hints of cinnamon and nutmeg.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 celery rib, chopped
  • 3 cloves garlic, minced
  • 3 lbs peeled, chopped butternut squash (about 1 medium-sized squash)
  • 1 green apple, peeled, cored, and chopped

Liquids and Herbs

  • 3 cups vegetable broth
  • 1/4 teaspoon ground cinnamon
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary

Seasonings

  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Sauté Aromatics: On your Instant Pot, select the Sauté function. Add the olive oil and cook the onion, carrot, celery, and garlic until softened and fragrant, about 3 to 5 minutes.
  2. Add Ingredients & Season: Stir in the vegetable broth, chopped butternut squash, chopped green apple, ground cinnamon, fresh thyme, fresh rosemary, kosher salt, black pepper, and nutmeg if using. Mix well to combine all ingredients evenly.
  3. Pressure Cook: Secure the Instant Pot lid and seal the vent. Set it to cook on high pressure for 10 minutes to soften the squash and meld flavors.
  4. Release Pressure & Puree: Perform a quick pressure release. Carefully remove the lid. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer in batches to a countertop blender, then return to the pot.
  5. Serve: Ladle the warm soup into bowls. Serve immediately for a cozy, comforting meal.

Notes

  • You can substitute vegetable broth with chicken broth if preferred.
  • To make the soup vegan, ensure the broth is vegetable-based and avoid any dairy toppings.
  • Use fresh herbs for best flavor, but dried herbs can be substituted at 1/3 the amount.
  • If you don't have an Instant Pot, this soup can also be made on the stovetop or in a slow cooker, adjusting cooking times accordingly.
  • Add a touch of cream or coconut milk after blending for a richer soup if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/easy-butternut-squash-soup-in-the-instant-pot-recipe/