Name: Pressure Cooker Creamy Butternut Squash Soup
Total time: 20 min
Yield: 4 servings
Ingredients: 1 Tbsp. olive oil; 1 large yellow onion diced; 1 red bell pepper chopped; 2 tsp. diced garlic; 1 tsp. fresh ground ginger; 2 lb. butternut squash peeled and cubed (1 medium squash); 1 medium apple peeled cored and chopped; 1 tsp. sage; 1/8 tsp. chili powder; 1/4 tsp. sea salt; 3 c. chicken stock; 3 oz. goat cheese or cream cheese; 1/3 c. Parmesan cheese; Salted Pepitas for garnish

Pressure Cooker Creamy Butternut Squash Soup

Pressure Cooker Creamy Butternut Squash Soup is a healthy and hearty recipe made in your Instant Pot for a quick and easy 20 minute dinner idea.

Prep5 minutes

Cook5 minutes

Total20 minutes

Serves4

Published 8 Oct 2019

Pressure Cooker Creamy Butternut Squash Soup is a healthy and hearty recipe made in your Instant Pot for a quick and easy 20 minute vegetarian dinner idea.

Pressure Cooker Butternut Squash Soup

As soon as the weather starts to turn at the start of fall, Butternut Squash Soup is one of my FAVORITE dishes to enjoy. With the brisk weather sweeping into our area a couple of weeks ago, I was craving a rich and delicious bowl of this squash soup. We don’t have any nice restaurants where you can get it and the boxed stuff is always utterly disappointing.

Pressure Cooker Creamy Butternut Squash Soup - Instant Pot spoonful

Instant Pot Butternut Squash Soup

I quickly realized, my beloved Instant Pot could whip up this soup faster than any other appliance in my kitchen. I cooked up some onion, bell pepper and garlic on the saute function and added in the remaining squash, apples, spices and chicken broth. The apples are an unexpected ingredient for most people, but they add a nice sweetness to the recipe and really round out the flavors nicely. I highly recommend that you don’t forgo that ingredient!

I used pre-cut butternut squash to make life even easier. Squash is one of the few vegetables I will pay a few extra bucks for the convenience of having it pre-cut. I really just don’t enjoy tackling a squash unless I have to. Frozen cubed squash is another great time saver for this recipe and is much more cost effective.

Pressure Cooker Creamy Butternut Squash Soup - Instant Pot with Parmesan

Insant Pot Squash Soup

I placed the lid on the electric pressure cooker and set it for 5 minutes under pressure and the squash and veggies were perfectly cooked. I popped my Immersion Blender in the Instant Pot and began pureeing up the goodness.

Once it was almost smooth and still piping hot, I added the goat cheese and Parmesan and then continued to puree it until it was velvety smooth. If you aren’t a goat cheese fan or just don’t have it on hand, cream cheese is a great alternative. It gives you the same creaminess, without the little tang from the goat cheese.

Pressure Cooker Creamy Butternut Squash Soup - Instant Pot bowl

Creamy Soup in Pressure Cooker

If you don’t have an immersion blender, which I highly recommend for tasks like this, you could transfer the mixture to a regular blender in batches to blend it. This is a littler cumbersome, but it will give you a smoother and creamier soup in the end.

One of my favorite ways to garnish Butternut Squash Soup, apart from crispy bacon, are salty Pepitas. They add the perfect bite to the creamy and smooth soup for a truly amazing dish.

More Instant Pot Soup Recipes!

Notes

You can easily double the recipe for a large batch with the same cooking times!

Ingredients

1 Tbsp. olive oil

1 large yellow onion diced

1 red bell pepper chopped

2 tsp. diced garlic

1 tsp. fresh ground ginger

2 lb. butternut squash peeled and cubed (1 medium squash)

1 medium apple peeled cored and chopped

1 tsp. sage

1/8 tsp. chili powder

1/4 tsp. sea salt

3 c. chicken stock

3 oz. goat cheese or cream cheese

1/3 c. Parmesan cheese

Salted Pepitas for garnish

Steps

Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute.

Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.

Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.

Using an immersion blender in the Instant Pot, puree the mixture.

Add the goat cheese and Parmesan and continue pureeing until very smooth.

Serve garnished with Pepitas.