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–+ servings
A bowl of butternut squash soup with a drizzle of cream inside a white bowl

Instant Pot Butternut Squash Soup

The ultimate butternut squash soup, made quick and easy in the Instant Pot. Naturally sweetened and super-rich, this elegant soup is delicious but so much faster with the help of an electric pressure cooker.
Prep: 10 minutes
Cook: 17 minutes
Total: 27 minutes
Yield:6

Equipment

  • Instant Pot or pressure cooker
  • standard blender

Ingredients

  • 2 tablespoons butter
  • 1 small onion chopped
  • 1 celery stalk chopped
  • 2 medium carrots chopped
  • 1 medium Granny Smith apple
  • 1 medium butternut squash peeled, seeded, and cubed
  • 1 32-ounce container chicken stock
  • ½ cup heavy cream
  • chives
  • 1 pinch curry powder
  • salt to taste
  • black pepper freshly ground, to taste

Instructions

  • Melt the butter in a large pot. Cook the onion, celery, carrot, apple, and squash 5 minutes, or until lightly browned. Add veggies to Instant Pot.
  • Pour in 3 cups of the chicken stock to cover vegetables. Add pinch of curry. Secure lid and cook 12 minutes, then quick release.
  • Transfer the soup to a blender and blend until smooth.
  • Return to pot, and add in heavy cream and 1 1/2 tsp salt. Mix in any remaining stock to attain desired consistency. Season with salt and pepper and garnish with chives.

Notes

  • Make it Whole30 or Dairy Free: Substitute 1/2-1 cup coconut cream (just the solid white part of a can of coconut milk) for the heavy cream and use ghee or a neutral oil instead of butter.
  • Storage: Keep in fridge 3-4 days in airtight container. To freeze, blend soup but stop before adding heavy cream. Freeze up to 3 months and continue recipe after blending when ready to eat.
 
Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Serving Size: 1serving | Calories: 245cal | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 282mg | Potassium: 755mg | Total Carbs: 29g | Fiber: 4g | Sugar: 10g | Net Carbs: 25g | Vitamin A: 17139IU | Vitamin C: 31mg | Calcium: 93mg | Iron: 1mg
Recipe By:Cheryl Malik