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Instant Pot Butternut Squash Soup Recipe Instant Pot Butternut Squash Soup Recipe

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Instant Pot Butternut Squash Soup Recipe

Written by: Emily Smith

This butternut squash soup is my go-to comfort food. It's creamy, packed with flavors, and so easy to whip up in my instant pot. Perfect for chilly nights!

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Let me share my go-to butternut squash soup recipe that'll warm you up on chilly nights. This Instant Pot version is a game-changer, cutting down cooking time without sacrificing flavor. Rich, velvety, and packed with autumn goodness, this soup hits all the right notes. Cumin and cinnamon add depth, while optional cream brings luxurious smoothness. Best part? You'll have a steaming bowl ready in no time. Perfect for busy weeknights or lazy weekends when comfort food cravings strike. Trust me, this one's a keeper!

Ingredients for Butternut Squash Soup in the Instant Pot

  • Butternut squash: Sweet and creamy, the star of the soup adds richness and depth to the dish with its vibrant flavor.
  • Onion: Provides a savory base and enhances the overall flavor profile of the soup with its aromatic sweetness.
  • Garlic: Adds a pungent kick and depth of flavor, complementing the sweetness of the squash and onion in the soup.
  • Vegetable broth: Infuses the soup with savory umami notes and serves as the liquid base for a flavorful soup.
  • Ground cumin: Adds warm earthy notes and depth of flavor, enhancing the overall complexity of the soup.
  • Ground cinnamon: Offers a hint of warmth and subtle sweetness, balancing the savory elements in the soup beautifully.
  • Heavy cream: Optional but adds richness and creaminess to the soup, creating a luxurious texture and mouthfeel.

Essential Tools for Making This Delicious Soup

  • Instant Pot: Essential for pressure cooking the butternut squash soup quickly and efficiently.
  • Immersion Blender: Needed to blend the cooked ingredients into a smooth and creamy soup.
instant-pot-butternut-squash-soup-recipe

Instant Pot Butternut Squash Soup Recipe

This Instant Pot Butternut Squash Soup is a quick and easy recipe that's perfect for a cozy meal. It's creamy, flavorful, and can be made in just 25 minutes.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • Instant Pot

Ingredients:  

Main Ingredients

  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/2 cup heavy cream optional
  • Fresh parsley for garnish

Instructions: 

  • Place butternut squash, onion, garlic, vegetable broth, cumin, cinnamon, salt, and pepper in the Instant Pot.
  • Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
  • Quick release the pressure, then carefully open the lid.
  • Use an immersion blender to blend the soup until smooth.
  • Stir in the heavy cream if using.
  • Serve hot, garnished with fresh parsley.

Notes:

You can adjust the seasoning according to your taste. For a vegan version, skip the heavy cream or use a plant-based alternative.

Nutrition value:

Calories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Keywords:

Keyword Butternut Squash, Easy Recipe, Instant Pot, Soup
Tried this recipe?Let us know how it was!

Tips for Making and Storing Butternut Squash Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed and let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stovetop or in the microwave before serving.

Freezing Instructions

  • Allow the soup to cool completely.
  • Transfer to a freezer-safe container, leaving some room for expansion.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

Butternut squash is a versatile ingredient that can be roasted and used as a base for dips and spreads, adding a rich and creamy texture to dishes.

Common Questions About Preparing This Instant Pot Soup

FAQ:
Can I use a different type of squash for this recipe?
Yes, you can substitute butternut squash with other types like acorn squash or kabocha squash.
How can I make this soup vegan?
To make this soup vegan, simply omit the heavy cream or use a dairy-free alternative.
Can I freeze this soup?
Yes, you can freeze this soup in airtight containers for up to 3 months.
Can I use a regular blender instead of an immersion blender?
Yes, you can use a regular blender, but be cautious when blending hot liquids to prevent splattering.
How can I adjust the consistency of the soup?
If the soup is too thick, you can add more vegetable broth to thin it out. If it's too thin, you can simmer it uncovered to thicken.

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