Instant Pot Butternut Squash Soup

Soul-Satisfying Instant Pot Butternut Squash Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews




  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

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon