Instant Pot Butternut Squash Soup
User Reviews
5
Instant Pot Butternut Squash Soup
Description
The Instant Pot Butternut Squash Soup features large cubes of peeled butternut squash cooked together with diced onion and garlic in olive oil, enriched by chicken or vegetable broth. Aromatic sage and rosemary infuse earthy herbal notes during high-pressure cooking for 10 minutes. After quick releasing the pressure and removing the rosemary, blending the mixture creates a silky base, finished by stirring in heavy cream or coconut milk for added smoothness.
Its thick, creamy texture and inherent sweetness from the squash make it a hearty soup served hot. Optional garnishes like toasted pepitas, fresh parsley, or crispy bacon add varied texture and flavor accents for serving. This soup pairs well with crusty bread or as a starter for a fall or winter meal.
The recipe uses an immersion blender but can also be done in batches with a standard blender. The combination of sage and rosemary imparts a subtle but distinct herbal depth, balanced by the smooth richness of cream. The use of an Instant Pot reduces the cooking time compared to roasting or stovetop simmering.
Ingredients
- 1 (2-3 pound) butternut squash large, peeled, seeded, cut into 2-inch cubes
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 garlic cloves
- 3 cups chicken broth or vegetable broth
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 3 sage leaves chopped
- 1 rosemary sprig
- ½ cup heavy cream or coconut milk for dairy-free option
Garnishes (optional)
- Pepitas toasted
- parsley chopped, fresh
- Bacon chopped, cooked
Instructions
- To the Instant Pot, select the [Sauté] mode. Wait until the pot is "hot", then add olive oil and yellow onion. Cook for 3-4 minutes, stirring occasionally until the onion is translucent. Press [Cancel].
- Stir in the garlic. Then, deglaze the pot with chicken broth. Add butternut squash, salt, pepper, sage, and rosemary.
- Close the lid. Set the instant pot to [Pressure Cook] on high pressure for 10 minutes. When the cooking function ends, quick release the pressure by turning the pressure release valve to the "venting" position. Remove and discard the rosemary. Add the heavy cream.
- Use an immersion blender (or traditional blender working in 2 batches) to purée the soup.
- Serve hot with your favorite garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 623mg | 26% |
| Potassium | 73mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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