Instant Pot Cream of Butternut Squash Soup– This is an amazing and flavorful soup, filled with lots and lots of flavor, and it’s healthy. It’s the perfect lunch or dinner on any fall or winter day.
Now, I have teenage boys, and if you know anything about that, you know they love to eat. I really don’t think I’m ever out of my kitchen. I literally have to say; I’m washing the floor, do not come in. (I’m a nice mom though, I give them a warning and tell them to grab anything they want to eat and drink before I do so)
My youngest, Jason, absolutely loves squash, and it’s literally a base for anything you want to throw on top of it to give it flavor. My personal opinion is I love Sage and Squash, and if you ever are home experimenting, throw some sage onto your squash,. You will really see what I’m talking about.
So, today’s Saturday Soup is Instant Pot Cream of Butternut Squash Soup; you only need a few ingredients and the rest you probably have on hand.
How To Make Instant Pot Cream of Butternut Squash Soup-
Ingredients:
- Butternut Squash
- Olive Oil
- Minced Garlic
- Chicken Broth
- Milk
- Seasonings: Salt, Black Pepper, Sage
- Optional: Garnish with pumpkin seeds, Greek yogurt, heavy cream
First, by using the saute feature, heat the oil for about 1 minute just long enough so it gets hot.
Once the oil is heated up, add the cut up (already peeled and seeded) butternut squash, and saute for about 10 minutes.
See that nice caramelized color on the squash that allows the flavors of the squash to really come out.
Then measure out two cups of chicken broth (I make my own Chicken Stock) and milk.
Add the chicken broth or stock to the pot, along with the milk and spices.
Mix it well, add the cover and set the manual high pressure for 10 minutes.
Then, when you open it up, you will get squash puree. Use an immersion blender to make it a very smooth soup.
I garnished my soup with a fresh sage leave (awesome flavor together) and a few roasted pumpkin seeds.
Some Common Questions Asked About Making Instant Pot Cream of Butternut Squash Soup-
WHAT CAN I SERVE IT WITH?
I love serving it plain, but you know what works amazing well with Soup is Cornbread, here are some of my favorite cornbread recipes:
SOME HELPFUL PRODUCTS USED IN MAKING THIS RECIPE–
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Instant Pot Cream of Butternut Squash Soup
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 6 Servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
Instant Pot Cream of Butternut Squash Soup– This is an amazing and flavorful soup, filled with lots and lots of flavor, and it’s healthy. It’s the perfect lunch or dinner on any fall or winter day.
Ingredients
- 1 butternut squash, peeled, seeded, and chopped
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 2 teaspoons of minced garlic
- 1 tablespoon of minced sage
- 2 cups of chicken broth or stock
- 1/4 cup of milk
- Optional: Garnish with pumpkin seeds, Greek yogurt, heavy cream
Instructions
- Start by adding your olive oil to your Instant Pot, then hit the saute button.
- When the oil is hot, add your butternut squash, and saute it (roast it) for about 10 minutes.
- Then add the chicken broth, spices, and milk.
- Set the manual high pressure for 15 minutes.
- When the timer is up, let it naturally release.
Keywords: Instant Pot Cream of Butternut Squash Soup
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