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What more can be said about this winter night bowl of warm delicious homemade soup? This instant pot butternut squash soup is ready under 30 minutes. It is dairy-free, quick, creamy, flavourful and utterly delicious.
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
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
Instant pot butternut squash soup
Equipment
- Instant Pot
Ingredients
- 1.5 kg Butternut squash peeled and cut into chunks
- 1 cup chopped carrots
- 3 cm fresh ginger
- 1 Red bell pepper chopped
- 2 cups chicken stock
- 1 teaspoon dried sage
- 1 teaspoon dried coriander
- 1 medium onion roughly chopped
- 3 cloves roasted garlic about 1 ½ teaspoon
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
Instructions
- 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 content 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.
Notes
- To make this 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 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.
Nutrition
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