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5 from 1 vote

Instant pot butternut squash soup

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Soup
Cuisine: American, British
Keyword: homemade butternut squash soup, instant pot butternut squash soup, instant pot soup recipe, pressure cooker butternut squash
Servings: 6
Calories: 209kcal
Author: Ajoke

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

Tips
  • 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

Calories: 209kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 141mg | Potassium: 1114mg | Fiber: 6g | Sugar: 9g | Vitamin A: 30924IU | Vitamin C: 81mg | Calcium: 136mg | Iron: 2mg