As chilly weather approaches, there’s nothing better for lunch or dinner than a tasty soup that’s also good for you. Couple the soup with a green salad full of vegetables, and you’ll have a healthy and delectable meal that is easy to make and satisfying to eat.

I love my Instant Pot for soups. Pressure cooking, even for a short time, achieves a wonderful depth of flavor. This soup is fast to make, and you can go from chopping ingredients to eating at the table in no more than 30 minutes.

As always, let me know if you try it. I’d love to hear how it turned out.

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 a bowl and add parsley as a garnish.

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