Instant Pot Cream of Butternut Squash Soup
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 large butternut squash, peeled, seeded, and chopped
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 teaspoons garlic, minced
- 1 tablespoon sage, minced
- 2 cups chicken broth, or chicken stock
- 1/4 cup whole milk, or heavy cream
Optional: Garnish with pumpkin seeds, Greek yogurt, heavy cream
Instructions
- Turn on your Instant Pot and select the "Sauté" function. Adjust it to the "Normal" setting to heat the pot.
- Add the olive oil to the Instant Pot and let it heat up. Then, add the minced garlic and sage. Sauté for about a minute until fragrant.
- Cut the whole butternut squash on a large cutting board with a sharp, smooth knife. Add the chopped butternut squash to the bottom of the pot—season with kosher salt and black pepper. Stir well to coat the squash with the aromatic oil.
- Pour the chicken broth or stock, ensuring it covers the squash. Close the Instant Pot lid, set the valve to "Sealing Position," and cancel the "Sauté" function. Select the "Pressure Cook" or "Manual High Pressure" setting and set the timer for 8 minutes on high pressure.
- Once the cooking cycle is complete, allow the Instant Pot to release pressure naturally for about 10 minutes. Then, carefully perform a quick release by turning the valve to "Venting."
- Using an immersion blender, carefully blend the soup directly in the Instant Pot until it's smooth and creamy. If you don't have an immersion blender, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids.
- Stir in whole milk or heavy cream, depending on your preference, to add a luxurious creaminess to the soup. Use a wooden spoon or silicone spoon to mix well.
- Taste the soup and adjust the seasoning if necessary, adding more salt and pepper to suit your taste.
- Ladle the hot butternut squash soup into bowls. Consider garnishing each serving with pumpkin seeds, a dollop of Greek yogurt, or a drizzle of heavy cream for extra flavor and texture. Serve your homemade butternut squash soup piping hot and savor the delightful blend of autumn flavors and comforting warmth.
Equipment
- Instant Pot Pressure Cooker, or Ninja Foodi Pressure Cooker
- Blender, Immersion Blender or Regular Blender
Nutrition
Serving: 1ServingCalories: 112kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 687mgPotassium: 482mgFiber: 3gSugar: 4gVitamin A: 13307IUVitamin C: 27mgCalcium: 86mgIron: 1mg