Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup - Now you can make butternut squash soup in just half the time in the IP! Quick, easy & velvety smooth.
Servings 8
Ingredients
- 3 cups chicken broth
- 3 cloves garlic minced
- 2 celery stalks sliced
- 2 large carrots peeled and sliced
- 1 small yellow onion chopped
- 1 medium butternut squash peeled, seeded, and cut into 1” cubes (about 4 cups)
- 2 tablespoons fresh sage leaves
- ⅛ teaspoon ground nutmeg
- ⅓ cup heavy cream
- Salt and 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. Then release the remaining pressure.
- Use an immersion blender (or very carefully 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.
Notes
- I used store-bought chicken broth but feel free to substitute vegetable broth for a meat-free option.
- Garlic, celery, carrots, and onion are classic soup flavors and really enhance the earthiness of the butternut squash while making the soup a bit heartier.
- Sage is a great herb to pair with butternut squash but rosemary or thyme would also be delicious.
- Nutmeg is a classic pairing with butternut squash because it adds a bit of spice and warmth. If you don’t have nutmeg, cinnamon is also delicious.
- Heavy cream adds richness and creaminess to the soup.