5-Star Butternut Squash Soup Recipe in the Instant Pot

Today for lunch, Rachael and I made this delicious and easy butternut squash soup. The hardest part of the process is to peel the skin off the squash, but besides that, this is a simple soup to make. The spices add depth of flavor along with either goat or cream cheese. The parmesan will make it a bit saltier, which is fine since the recipe calls for only 1/4 teaspoon of salt. An immersion blender is perfect for this soup, but if you don’t have one, then just pour it a bit at a time in a blender or food processor and blend it up. You definitely want a smooth consistency.

We served this with a green salad and grilled cheese sandwiches on pumpernickel bread. Talk about a taste treat! And the colors make it festive as well. I will definitely consider serving this meal for a casual dinner party if we ever get back to a time when we can have casual dinner parties.

Please let me know if you try the recipe. I always love to hear how it turned out for you.

Instant Pot Creamy Butternut Squash Soup

PREP TIME: 10 minutes

COOK TIME: 5 minutes

BUILD PRESSURE: 10 minutes

TOTAL TIME: 25 minutes

Serves 6

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 medium butternut squash, peeled and cubed
  • 1 medium apple, peeled cored and chopped
  • 1 tsp. sage
  • 1/8 tsp. chili powder
  • 1/4 tsp. sea salt
  • 5 c. chicken stock
  • 3 oz. goat cheese or cream cheese
  • 1/3 c. Parmesan cheese
  • Parsley for garnish

Instructions

  1. 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.
  2. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
  3. 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.
  4. Using an immersion blender in the Instant Pot, puree the mixture.
  5. Add the goat cheese and Parmesan and continue pureeing until very smooth.
  6. Ladle in bowl and add parsley as a garnish.

I’ll be checking back in tomorrow. Until then, stay safe!

One Comment Add yours

  1. Teresa Lynn says:

    This looks like a delicious soup. Hubby loves butternut squash – I like it, but not as much as he does. Tip: stick it in the microwave for about 4 minutes and it’ll be MUCH easier to peel.

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