Instant Pot Butternut Squash Soup
User Reviews
5
Instant Pot Butternut Squash Soup
Description
The Instant Pot Butternut Squash Soup features key ingredients such as butternut squash, onion, celery, carrots, garlic, dried thyme, and bay leaves. These components cook quickly under pressure, softening the vegetables and infusing the broth with their flavors. The recipe allows roasting the squash and carrots beforehand with olive oil to develop caramelized notes and enhance the soup's complexity. After cooking, the mixture is blended until smooth and enriched with heavy cream, adding richness and a luscious texture.
The soup balances the natural sweetness of the squash and carrots with savory elements like soy sauce and aromatic herbs, producing a mild but deeply flavored result. The creamy finish softens the earthiness, and the texture is velvety without being heavy. Adjusting the cream amount and thinning with stock can modify its thickness to preference.
Ideal for a warming starter or light lunch, the soup pairs well with crusty bread or a simple green salad. It delivers comfort without overpowering spices, suitable for various palates. The Instant Pot makes it convenient to prepare with minimal hands-on time.
If the soup becomes too thick, add more unsalted chicken stock and reheat to adjust consistency, seasoning as needed. Leftovers can be stored and reheated gently. Roasting the vegetables beforehand is optional but recommended for enhanced flavor.
Ingredients
- 1 (1800g or 4lb) butternut squash
- 2 tablespoons (28g) butter unsalted
- 1 (270g) onion sliced, large
- 2 ribs (170g) celery , roughly chopped
- 3 cloves (11g) garlic , chopped
- ¼ teaspoon (0.2g) thyme dried
- 2 (0.6g) bay leaf
- 5 cups (1250ml) chicken stock unsalted
- 2 tablespoons (30ml) soy sauce regular
- 2 (355g) carrot roughly chopped, medium
- ½ - 1 cup (125ml - 250ml) heavy cream
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1½ - 2 tablespoons (22.5ml - 30ml) olive oil (for optional roasting)
Instructions
- Prepare Butternut Squash (See Photos):Option 1 - If Roasting Butternut Squash: Cut butternut squash in half, then slice off the stem and bottom. Place the flat end on the chopping board, then cut butternut squash in half again (now we have 4 pieces of butternut squash). Remove the squash seeds with a spoon (can save them for later if you want to roast them in the oven).Option 2 - Not Roasting Butternut Squash: Peel butternut squash, then slice into 4 quarters. Remove squash seeds with a spoon (can save for later if you want to roast them in the oven). Cut the butternut squash into ¾ inch cubes.
- Optional Flavor Boosting - Roast Butternut Squash (highly recommend): Preheat oven to 400°F. Place prepared butternut squash on a baking sheet lined with parchment paper. Apply 1.5 - 2 tbsp olive oil all over the butternut squash. Amy + Jacky's Pro Tip: You can also apply olive oil on the carrots, then roast them to deepen the flavors. Place baking sheet on top rack, then roast butternut squash for 45 - 60 mins. Amy + Jacky's Pro Tip: After 20 - 25 mins, remove & set aside the roasted carrots. Let the roasted butternut squash cool a bit. The skin should peel right off. Cut the roasted butternut squash into large chunks, then set aside.
- Brown Butter & Saute Veggies: Heat up Instant Pot using "Sauté More" function. Wait until it says HOT (roughly 8 mins). Add 2 tbsp (28g) unsalted butter in Instant Pot. Melt and brown butter lightly to add some nutty flavor to the soup (roughly 1 - 1.5 min). Add sliced onion, then saute for 1 min. Add in roughly chopped celery, then saute for another 3 mins.
- Saute Garlic & Spice: Add in chopped garlic, ¼ tsp (0.2g) dried thyme, and 2 bay leaves, then saute for another 30 secs.
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.
- Pressure Cook Butternut Squash Soup: Add 2 tbsp (30ml) regular soy sauce and 4½ cups (1125ml) unsalted chicken stock in Instant Pot. Add in roasted carrot chunks and butternut squash chunks. Give it a quick mix and try to submerge them the best you can. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 12 minutes. Open the lid carefully.
- Optional - Roast Butternut Squash Seeds: Preheat oven to 325°F. Toss the butternut squash seeds with 1 tsp olive oil. Lightly season with some salt, then spread them over a baking sheet lined with parchment paper. Place the baking sheet on the top rack, then bake for 15 - 20 minutes.
- Blend & Season Butternut Squash Soup: Discard the 2 bay leaves. Blend butternut squash soup into desired consistency with an immersion hand blender. Add in ½ - 1 cup (250 ml) of heavy cream, then mix well. Taste & season with more salt and ground black pepper. For reference: we used roughly 2 - 3 pinches of salt to season properly & open up the flavors.
- Serve: Garnish Instant Pot Butternut Squash Soup with roasted seeds, and chopped fresh sages. Serve deliciously creamy butternut squash soup immediately, and enjoy~
Notes
- If the soup is too thick, thin it by adding extra unsalted chicken stock and reheat, then adjust seasoning.
- Roasting butternut squash and carrots before pressure cooking intensifies the soup’s flavor.
- Store leftovers refrigerated and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 234mg | 10% |
| Potassium | 1193mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 31923IU | 638% |
| Vitamin C | 54mg | 60% |
| Calcium | 158mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
