This easy homemade butternut squash soup has got comfort written all over it. Thanks to an electric pressure cooker, this creamy soup can be on your table in no time. Serve with some crusty bread or crispy bacon
Instant pot butternut squash soup recipe
I only recently started cooking with butternut squash and I questioned myself for not trying it sooner. When my daughter who is now almost 2 years turned 5 months, I promised myself that I wouldn’t feed her any food from the jar. One of the first vegetable purees I made for her was butternut squash and sweet potato puree. She loved it and finished the whole little bowl I served her. That was how this vegetable became a thing in my family. Back to my delicious homemade pressure cooker butternut squash soup which I served with my homemade garlic bread.
Why this pressure cooker butternut squash soup recipe works
Just like every other delicious soup on the blog from this loaded potato soup to this classic spicy carrot soup, this instant pot butternut squash soup is
Hearty, healthy with a serving estimated at 210 calories and super delicious
It is simple, quick and easy
This soup is inexpensive
It can be made dairy-free as butternut squash is naturally creamy
You can make this soup ahead of time and it freezes well too.
It is gluten-free and vegan
Unlike roasted butternut squash soup that you have to wait at least an hour to make, this soup is ready under 20 minutes.
What you need to make this soup
Butternut squash, peeled and cut into chunks Carrots: substitute with an apple or use both Fresh ginger Red bell pepper Chicken stock Dried sage Dried coriander Onions Roasted garlic: substitute with raw garlic cloves Olive oil Smoked paprika Black pepper: substitute with cayenne pepper
How to make butternut squash soup in an instant pot
Turn on your instant pot, select the sauté function and sauté the chopped onions and red bell pepper until soft, say about 3 minutes. Add chopped butternut squash, carrots, coriander, sage, smoked paprika, black pepper, salt, ginger and stir to combine until. Sauté in the oil for another minute. Cover the pot contents with chicken stock and mix to combine. Lock the instant pot to safety and turn the valve to the sealing position. Select manual or pressure cook on high and time for 10 minutes. Once the cooking cycle is completed, carefully do quick natural pressure release (NPR). Open the lid Using an immersion blender or an actual blender (this is what I used), puree the soup until smooth. Taste and season with salt and pepper as desired. Serve into a bowl warm and enjoy with crusty bread and other garnishes of choice.
Tips
To make this homemade butternut squash soup extra creamy, add full-fat coconut milk or heavy cream and you can even add some grated cheddar cheese or goat cheese.
Garnish soup with chopped chives, spring onions or a sprinkle of smoked paprika
Add some crispy bacon or pumpkin seed for some crunch and texture.
Can’t be bothered with cutting butternut squash, buy pre-cut or use frozen. You can find this in the freezer aisle in supermarkets.
Avoid adding too much liquid to this recipe as it may turn out too thin. Keep it to 2 cups of stock and you can adjust later to suit you. if you need to thicken up this soup, then use the saute function of the instant pot, stir until the soup reduces.
How to store butternut squash soup
In the refrigerator: This soup will keep in the fridge for up to 5 or 7 days. Ensure it has completely cooled off and in an airtight container before putting in the fridge. In the freezer: Store this soup in the freezer for up to 3 months in a potion container so it is easy to use and reheat as at when needed.
How to serve
Serve with crusty bread, croutons, grilled cheese sandwich or panini or some dinner rolls.
Other recipes on the blog you would love
Pressure cooker broccoli soup Instant pot carrots Broccoli pasta Instant Pot Butter Chicken Curry If you made this instant pot pressure cooker butternut squash recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
