Instant Pot Butternut Squash Soup
User Reviews
5.0
12 reviews
Excellent
Instant Pot Butternut Squash Soup
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This delicious & creamy Instant Pot butternut squash soup is so quick and easy to make! Ready to serve in less than half and hour, it's the perfect fall soup that the whole family will love. Gluten-free and easy to make vegetarian.
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Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion chopped about 1 cup
- 3 cloves garlic minced
- 4 sage leaves
- 3 thyme sprigs
- 1 large butternut squash (about 2.5 lbs) Peeled, de-seeded and chopped into 1-inch pieces (6-8 cups chopped)
- 3 large carrots sliced into 1/2-inch pieces
- 1 celery stalks chopped
- 1 granny smith apple chopped
- 4 cups low sodium vegetable broth or chicken broth
- 1 teaspoon salt or to taste
- ½ teaspoon Pepper or to taste
- ⅛ teaspoon ground nutmeg
- ½ teaspoon ground cumin optional
- ⅓ cup heavy cream or coconut cream/milk
- Cooked crumbled bacon optional
Instructions
- If using bacon, saute chopped bacon in the Instant Pot using the Saute function and cook until brown and crispy, about 5 - 6 minutes. Transfer to a paper towel-lined plate. Skip this step if not adding bacon.
- Heat olive oil in the Instant pot on ‘Saute’ setting. Add onion to pot, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
- Stir in butternut squash, carrots, celery, apple, chicken stock, salt, black pepper, nutmeg and optional cumin. Close the lid and turn the knob to sealing. Select manual setting; cook on high for 10 minutes. When finished cooking, quick-release pressure.
- Stir in heavy cream. Puree with an immersion blender until desired consistency is reached. Taste and adjust seasoning if necessary.
- Serve immediately, sprinkled with cooked bacon.
Notes
- Peel and de-seed the butternut squash before cubing and adding it to the pressure cooker.
- To make this Instant Pot Butternut Squash soup dairy-free, you can substitute the heavy cream with coconut or almond milk or cashew cream.
- To make it vegan or vegetarian, omit the bacon and replace heavy cream with coconut milk/cream.
- Let the soup cool completely before storing if making ahead of time.
Nutrition Information
Show Details
Calories
259kcal
(13%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
27mg
(9%)
Sodium
638mg
(27%)
Potassium
945mg
(27%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
27971IU
(559%)
Vitamin C
48mg
(53%)
Calcium
138mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 638mg | 27% |
| Potassium | 945mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 27971IU | 559% |
| Vitamin C | 48mg | 53% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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