If you have been looking for a GREAT pressure cooker recipe for butternut squash, look no further. This will soon be one of your family’s fall favorite recipes!
Instant Pot Cream of Butternut Squash Soup– This is an amazing and flavorful soup, filled with lots and lots of flavor and 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.
Why You’ll Love This Pressure Cooker Butternut Squash Soup!
- Creamy! It’s a great butternut squash soup, that is so good!
- Fast! With a pressure cooker, Instant Pot, or Ninja Foodi, you can make butternut squash soup in minutes!
- Easy! Nothing is easier, dump all of the ingredients in, and press a button!
Ingredients Needed For Instant Pot Butternut Squash Soup
- Butternut Squash: Pick out a fresh, blemish-free squash for this soup!
- Olive Oil
- Minced Garlic: A really great way to add an aromatic flavor!
- Chicken Broth: You can also use vegetable broth if you want to make a Vegan Instant Pot Butternut Squash Soup.
- Milk: If you want a soup without cream, you can use a dairy-free alternative.
- Spices, and Seasonings: Salt, Black Pepper, Sage
- Optional: Garnish with pumpkin seeds, Greek yogurt, heavy cream
How To Make Instant Pot 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.
Pro Tips:
- Dairy-Free Soup: If you want to make this soup dairy-free, you can omit the milk in the recipe or use a non-dairy milk alternative.
- Double or Triple The Recipe: This is a great soup that you can easily double.
- Serve With: This recipe is perfect for a fall day. Add some pepitas or pumpkin seeds on top.
- Milk Alternatives: The milk can be substituted for heavy cream or regular cream.
- Fall Seasonings: Add some fall spices; my favorites are ground cinnamon, ground nutmeg, and ground cumin.
How To Store
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.
How Long Does Butternut Squash Soup Last?
The soup will last between 3 to 4 days.
Can You Freeze 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 To Serve With Butternut Squash Soup?
I love serving it plain, but you know what works amazingly well with Soup is Cornbread. Here are some of my favorite cornbread recipes:
Substitutions:
Paleo Butternut Squash Soup Recipe
You can easily adapt this recipe to make it paleo. Since butternut squash is Paleo, it’s a great base for a compliant meal and soup, while following Paleo.
Whole30 Butternut Squash Soup Recipe
Change out the milk for coconut milk, and with a few other changes, you can make this soup Whole30 Compliant!
Weight Watchers Butternut Squash Soup Recipe
Butternut squash is a great WW (Weight Watchers) ingredient. You would need to substitute the milk for a low-fat option, or use Greek yogurt.
Don’t Forget To Pin:
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: 162Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 738mgCarbohydrates: 13gFiber: 3gSugar: 3gProtein: 7g
ForkToSpoon.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although we try to attempt to provide accurate nutritional information, these figures are only estimates.
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