Soul-Satisfying Instant Pot Butternut Squash Soup

There’s nothing more satisfying on a brisk and chilly day than a warm bowl of butternut squash soup. And since the weather is almost always a little gloomy where I’m from, I like making this instant pot butternut squash soup as a starter for most of my family’s meals. It’s a great way to sneak in some vegetables, too. Did you know that a cup of butternut squash has more potassium than a cup of banana? Definitely give it a try for some added nutrients.The sweet and nutty flavors of the butternut squash taste almost like a dessert especially when seasoned with nutmeg, but the chicken broth and vegetables bring it all together with a savory twist. Serve your soup with some toasted pumpkin seeds for a bit of crunch at the end.

(You may also like: 62 Best Instant Pot Dinner Recipes for a Quick, Easy Meal)

Print

Soul-Satisfying Instant Pot Butternut Squash Soup

• Author: Anna - MissWish.com
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 1x

Scale 1x2x3x

Ingredients

• 1 tbsp unsalted butter
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 medium carrots, peeled and sliced
• 3 cups chopped, peeled butternut squash
• 4 cups chicken broth or stock
• ¼ tsp ground white pepper
• ¼ tsp ground nutmeg
• ¼ cup half-and-half plus extra for decoration
• pumpkin seeds (pepitas), toasted for decoration
• salt, black pepper to taste

Instructions

1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
2. Add the butter.
3. Add the onion and carrots and cook for 2-3 minutes.
4. Add the garlic and cook for 30 seconds.
5. Press the CANCEL button.
6. Add the butternut squash, white pepper and nutmeg.
7. Add the chicken broth.
8. Stir to combine.
9. Close and seal the Instant pot.
10. Turn the venting knob to SEALING.
11. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
12. Adjust the timer to 5 minutes.
13. When finished cooking, quick-release pressure according to manufacturer’s directions.
14. Open the lid.
15. Stir in the half and half.
16. Using an immersion blender, purée the soup.
17. Season to taste with salt and black pepper.
18. Serve soup with a swirl of half-and-half and a sprinkle of pumpkin seeds if you like.

Print Recipe