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.
There is nothing like a creamy and delicious soup, especially as the weather starts to turn, and once school starts, I always think to myself, it’s soup season.
Is there anything better than soup in the Instant Pot? I am totally spoiled, I love a great batch of soup, but I truly do not like standing near the pot, stirring and stirring. So, the instant Pot is so perfect for me!
If you are looking for even more Instant Pot Soup Recipes, some of my favorites are INSTANT POT BROCCOLI AND CHEDDAR CHEESE SOUP, INSTANT POT HOMEMADE TOMATO SOUP, HOW TO MAKE VEGETABLE BROTH IN THE INSTANT POT and INSTANT POT CHICKEN AND GNOCCHI SOUP (OLIVE GARDEN COPYCAT).
What Is Cream of Butternut Squash Soup?
Cream of Butternut Squash Soup is a creamy and delicious soup made with a base of butternut squash. The creamy part of the soup comes when you use an immersion blender and blend it with milk or heavy cream.
Since butternut squash is a very rich and thick vegetable, it makes for an amazing soup base when boiled down.
You can add any spices that you like, but Butternut Squash goes really well with ground cinnamon, nutmeg, and ground cumin.
Ingredients Needed For Instant Pot Cream of Butternut Squash Soup
- Butternut Squash
- Olive Oil
- Minced Garlic
- Chicken Broth
- Milk
- Seasonings: Salt, Black Pepper, Sage
- Optional: Garnish with pumpkin seeds, Greek yogurt, heavy cream
How To Make Instant Pot Cream of Butternut Squash Soup
Turn on the saute function, add then add your oil. Once the oil is heated up, add the cut-up (already peeled and seeded) butternut squash, and saute for about 10 minutes.
Add the chicken broth, milk, and spices, and mix well. Add the lid and set the manual high pressure for 10 minutes; when the time is up, let the pressure naturally release.
When all of the pressure has been released, 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 Pro Tips:
- If you want to make this soup dairy-free, you can omit the milk in the recipe or use a non-dairy milk alternative.
- This is a great soup that you can easily double.
- This recipe is perfect for a fall day. Add some pepitas or pumpkin seeds on top.
- The milk can be substituted out for heavy cream or regular cream.
- Add some fall spices; my favorites are ground cinnamon, ground nutmeg, and ground cumin.
How To Store Instant Pot Cream of Butternut Squash Soup
If you have any leftover soup, let it cool to room temperature, and then place it into a sealed air-tight container. And place the container into the refrigerator.
The soup will last between 3 to 4 days.
How To Freeze Instant Pot Cream of Butternut Squash Soup
If you want to make this soup ahead of time or stock your freezer, this soup freezes amazingly well.
To Freeze: Let the soup cool to room temperature, and then ladle the soup into freezer-safe containers or freezer bags. This soup will be good for about 2 to 3 months.
To Use From Frozen: Place the frozen soup into the refrigerator, where it should thaw overnight, then reheat in the microwave or small saucepan.
What Can I Serve This Soup With?
I love serving it plain, but you know what works amazingly 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
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 press the saute button.
- When the oil is hot, add your butternut squash, and saute it until it's golden brown, t) for about 4 to 7 minutes.
- Then add the chicken broth, spices, and milk, mix well.
- Set the manual high pressure for 15 minutes.
- When the timer is up, let it naturally release.
- When all of the pressure has been released, you will get squash puree. Use an immersion blender to make it a very smooth soup.
- Ladle into bowls.
- Plate, serve, and enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 163Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 738mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 7g
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