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Instant Pot Butternut Squash Soup Recipe

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4.3 from 23 reviews

This Instant Pot Butternut Squash Soup is a creamy, comforting dish perfect for cozy dinners. Featuring tender butternut squash, tart apple, aromatic herbs, and ginger, this soup is easy to prepare using the Instant Pot’s pressure cooking function, allowing for a rich flavor in just under an hour. It’s garnished with optional toppings like pepitas and fresh herbs for added texture and freshness.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, small dice
  • 5 cloves garlic, minced
  • 1 tablespoon peeled and grated ginger or ginger paste (or ¼ teaspoon ground ginger)

Soup Ingredients

  • 3 cups vegetable broth (or 3 teaspoons vegetable Better Than Bouillon + 3 cups water)
  • 3 lb butternut squash, peeled, seeded and diced
  • 1 large Granny Smith apple, diced (or any tart apple variety)
  • 1 tablespoon chopped fresh sage (or 1 teaspoon ground sage)
  • ½ teaspoon minced fresh rosemary (or ¼ teaspoon dried rosemary)
  • ½ teaspoon sea salt (plus more to taste after cooking)
  • Freshly ground black pepper (to taste after cooking)

Optional Garnishes

  • Pepitas (pumpkin seeds)
  • Fresh thyme
  • Fresh chives
  • A swirl of cream or cashew cream

Instructions

  1. Sauté Onion: Turn on the Sauté function on the Instant Pot. Heat the olive oil, then add the diced onion. Sauté until softened and turning translucent, about 3 minutes.
  2. Add Garlic and Ginger: Add the minced garlic and grated ginger, then turn off the Sauté function. Continue to sauté for about a minute in the residual heat, until the garlic is fragrant.
  3. Deglaze Pot: Pour in a small amount of the vegetable broth and deglaze the bottom of the insert by scraping up any browned bits stuck to the bottom of the pot.
  4. Add Remaining Ingredients: Pour in the remaining broth, then add the diced butternut squash, diced apple, chopped sage, minced rosemary, and sea salt. Do not stir.
  5. Pressure Cook: Close the lid, set the vent to sealing, and pressure cook on manual High pressure for 8 minutes. It will take about 15 minutes to come to pressure.
  6. Release Pressure: When cooking time is complete, do a controlled quick release of the pressure by opening the vent slowly a little at a time to prevent splatter. Use a wooden spoon to keep your hand away from the vent.
  7. Blend Soup: Use an immersion blender to puree the soup until smooth, or blend in batches using a traditional high-speed blender.
  8. Season and Serve: Season the soup with additional salt and freshly ground black pepper to taste. Serve hot with your choice of garnishes such as pepitas, fresh thyme, chives, or a swirl of cream or cashew cream.
  9. Store Leftovers: Store any leftover soup in a sealed container in the refrigerator and consume within 4 days.

Notes

  • If you don’t have an immersion blender, blending in batches with a regular blender works just as well.
  • The Granny Smith apple adds a tangy sweetness balancing the earthy butternut squash; you can substitute with another tart apple variety.
  • Adjust salt and pepper to your preference after blending.
  • For a creamier texture, add a swirl of cream or cashew cream just before serving.
  • The soup keeps well refrigerated for up to 4 days and freezes well for longer storage.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/instant-pot-butternut-squash-soup-recipe/