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Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup is creamy, rich, and full of cozy fall flavors. It's an incredibly easy and healthy soup that comes together quickly thanks to the pressure cooker, making it perfect for a busy weeknight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 9

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large sweet yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 4 cups low sodium vegetable broth
  • 1 large carrot (sliced)
  • 1 1 large (about 3 pound) butternut squash (peeled, seeded, and chopped)
  • 2 tablespoons butter
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Toppings (Optional)

  • Fresh sage, parsley, or rosemary
  • Pepitas (roasted pumpkin seeds)
  • Heavy cream or coconut milk for drizzling

Instructions
 

  • Sauté Aromatics: Set the Instant Pot to SAUTE mode. Add 1 tbsp of olive oil. Cook 1 chopped onion for 3 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant.
  • Deglaze and Add Ingredients: Pour in 4 cups of vegetable broth and scrape any browned bits from the bottom of the pot. Add 8 cups of chopped butternut squash, 1 sliced carrot, 1 tsp salt, ½ tsp pepper, ½ tsp cinnamon, and ¼ tsp nutmeg.
  • Pressure Cook: Secure the lid and set the steam valve to SEALING. Select PRESSURE COOK (or Manual) on high and set the timer for 10 minutes. The pot will take about 10-15 minutes to come to pressure.
  • Natural Release: When the cooking time is up, allow the pressure to release naturally for 10 minutes. Then, carefully switch the valve to VENTING to release any remaining steam.
  • Blend and Finish: Open the lid. Stir in 2 tbsp of butter until it melts completely. Use an immersion blender to carefully blend the soup directly in the pot until it is perfectly smooth and creamy.
  • Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the warm soup into bowls, garnish with your favorite toppings, and serve immediately.

Notes

  • For extra flavor, roast the squash before adding it to the pot.
  • Make sure to scrape the bottom of the pot to get all the flavor.
  • This soup freezes beautifully in an airtight container for up to 3 months.
  • Feel free to use an apple instead of a carrot for a sweeter taste.
  • A splash of coconut milk makes the soup even creamier and richer.