5.0 from 3 votes
Instant Pot Butternut Squash Soup
This Instant Pot butternut squash soup is super simple to make on any chilly night thanks to our pressure cooker. You’re going to love it!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 servings
Calories: 60 kcal
Cuisine:
American
Ingredients
- 3 cups chicken broth
- 3 cloves garlic minced
- 2 celery stalks sliced
- 2 large carrots peeled and sliced
- 1 small yellow onion chopped
- 1 medium butternut squash peeled, seeded, and cut into 1 inch cubes (about 4 cups)
- 2 tablespoons fresh sage leaves
- 1/8 teaspoon ground nutmeg
- 1/3 cup heavy cream
- salt and pepper to taste
Instructions
- Put the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
- Attach the lid and ensure the valve is in the sealing position.
- Cook on the Manual-High Pressure setting for 10 minutes. Then allow the pressure to release naturally for 1 minute.
- Use an immersion blender (or transfer the mixture to a blender in batches) and blend until the soup is smooth - about 2 minutes.
- Stir in the heavy cream and enjoy.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Cup of Yum
Nutrition Information
Serving
1g
Calories
60kcal
(3%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Cholesterol
13mg
(4%)
Sodium
402mg
(17%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 60
% Daily Value*
| Serving | 1g | |
| Calories | 60kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 13mg | 4% |
| Sodium | 402mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.