Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup is creamy and hearty. and it cooks up quickly in your Instant Pot. This is a great soup to pair with our perfect Vortex Air Fryer grilled cheese sandwiches!
Ingredients for Instant Pot Butternut Squash Soup
half a butternut squash
1 carrot
2 tbsp butter
2 tbsp brown sugar
1/4 cup cream
1 cup chicken stock or vegetable stock
1 tsp salt – or to taste
1/2 tsp ginger
fresh sage
How to Make Butternut Squash Soup
Peel the butternut squash and cut it into chunks.
Place all of the items into the Instant Pot and set to Stew. Slow release. Use a hand blender to puree it or pour it into a blender to puree. Enjoy!
TIP: If your pressure cooker does not have the stew function. You can cook your squash on manual high pressure for 35 minutes for the same result.
Favorite Squash Recipes
- Air Fryer Butternut Squash and Sausage
- Air Fryer Summer Squash Fritters
- Air Fryer Low Carb Spaghetti Squash Bowls
- Air Fryer Mini Squash Soufflé
Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup is simple to make, and cooks up directly in your pressure cooker saving you on dishes.
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Servings 4 Servings
Calories 186kcal
Equipment
Ingredients
- 1 butternut squash large dice
- 2 carrots large dice
- 1 apple large dice
- ½ onion large dice
- 3 cups vegetable broth
- ½ teaspoon fresh ginger
- ¼ teaspoon ground sage
- ¼ cup heavy cream
Instructions
- Peel and chop all vegetables into large pieces.
- Place all ingredients into the instant pot and set to stew for 10 minutes on manual high.
- Slow-release and blend using a hand blender until smooth, lightly blend in cream, and season with salt and pepper to taste.
Nutrition
Serving: 1.5cups | Calories: 186kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 740mg | Potassium: 839mg | Fiber: 6g | Sugar: 12g | Vitamin A: 25646IU | Vitamin C: 44mg | Calcium: 116mg | Iron: 1mg
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