Instant Pot Butternut Squash Soup
This Instant Pot Butternut Squash Soup is luxuriously creamy, yet it's made without cream. It's simple to make, delicious and full of cozy fall flavors!
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped sweet yellow onion
- 2 cloves garlic minced
- 3 cups low-sodium vegetable broth
- 1 large carrot sliced into ½-inch pieces
- 1 large about 3 pounds butternut squash, peeled, seeded, and chopped into 1-inch pieces (about 8 cups chopped)
- 2 tablespoons butter
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Turn on sauté mode on the Instant Pot and add the olive oil. Once the pot is hot, add the onion and sauté until it begins to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
- Pour in 1 cup of the vegetable broth and scrape up any bits stuck to the bottom of the pot. Add the remaining ingredients, including the remaining 2 cups of broth, to the pot. Stir to combine.
- Close the Instant Pot lid and set the steam release valve to the sealing position. Set the cook time to 10 minutes at high pressure using the pressure cook or manual function.
- The Instant Pot will take about 15 minutes to reach pressure, and then the cook time will begin. When the cook time ends, allow the pressure to release naturally for 10 minutes. Afterward, carefully move the steam release valve to the venting position for a quick release of the remaining pressure. (I use the handle of a long spoon for this.)
- Once all the steam has escaped and the pin drops, open the lid. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender. Serve.
Notes
Serving: You can serve the soup with a drizzle of half and half, cream, or coconut milk, if desired. Pepitas make a delicious garnish for this soup.
To Store/Freeze: Store the soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. If you plan to add cream or half and half, wait until after thawing to add it.
Dairy-Free: Omit the butter for a dairy-free version.
Add Apple or Pear: For a touch of sweetness, add one chopped apple or pear before pressure cooking. There’s no need to peel the fruit.