Instant Pot Butternut Squash Soup
User Reviews
5
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
8 servings
-
Calories
60 kcal
-
Cuisine
American
Instant Pot Butternut Squash Soup
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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!
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Ingredients
- 3 cups chicken broth
- 3 cloves garlic minced
- 2 celery sliced, stalks
- 2 carrot peeled and sliced, large
- 1 yellow onion chopped, small
- 1 butternut squash peeled, seeded, and cut into 1 inch cubes (about 4 cups, medium
- 2 tablespoons sage fresh leaves
- 1/8 teaspoon ground nutmeg
- 1/3 cup heavy cream
- salt to taste
- black 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.
Nutrition Information
Show Details
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%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 60 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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