Instant Pot Butternut Squash Soup is a quick method for comforting soup. It’s the perfect seasonal recipe to enjoy this Autumn and Winter.
Cozy dinner recipes like this one taste amazing and are even easier to make using your Instant Pot. Try my Instant Pot Beef Stew and Instant Pot Lasagna for more classic meals made in a fraction of the time.
Why You’ll Love Instant Pot Butternut Squash Soup?
- The Instant Pot does most of the cooking, giving you tender vegetables that are easy to blend up into a silky soup.
- Butternut squash and green apples combine with a sweet and savory balance, while curry powder adds depth in flavor.
Sabrina’s Instant Pot Butternut Squash Soup Recipe
Rich, creamy Instant Pot Butternut Squash Soup is the perfect cozy dish to enjoy during the cold months. This warm, sweet, and spiced soup will keep you toasty and have the whole family coming back for seconds. Plus, the pressure cooker makes this recipe easier and faster than ever, by cooking in a fraction of the time. Make a soup and sandwich combo with a Classic Turkey Sandwich, Ham Sandwich, or my ultimate Four Cheese Grilled Cheese Sandwich. And don’t forget to read my Chef’s Note so you can get the tastiest results from this delicious recipe.
Recipe Card
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion , chopped
- 1 stalk celery , chopped
- 1 carrot , chopped
- 2 green apples , cored and cubed
- 4 cups chicken broth
- 24 ounces butternut squash , diced
- 2 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/2 cup heavy cream
Instructions
- In your Instant Pot bowl on the sauté setting add the butter, onion, celery, carrot and apples for 5 minutes, or until lightly browned.
- Add in the chicken stock, butternut squash, curry powder, salt and black pepper.
- Cover and cook on high pressure for 15 minutes.
- Release the pressure naturally for 15-20 minutes.
- Remove the lid, using an immersion blender, blend in the pot until the soup is smooth. After blending, stir in the ½ cup heavy cream until completely combined and warmed through. You can alternately wait 10 minutes for the soup to cool, put it in a blender (carefully as it will be hot still and create steam) and blend wrapped in a kitchen towel around the lid and preferably vented on top if possible.
- Serve in bowls, adding an additional swirl of cream if desired.
Nutrition
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Chef’s Note
Using an Instant Pot, it’s essential to give enough time for the pressure and heat to build in the pot to cook the ingredients thoroughly. Instead of a quick release, turn the steam valve to a natural pressure release so that the soup can continue cooking as the steam escapes. Finally, blending the soup creates its signature velvety texture and allows all the flavors to come together. Use a handheld immersion blender, or carefully pour the mixture into a regular blender to puree until perfectly smooth.
Table of contents
Can this be made ahead of time?
This is an excellent make ahead recipe. Cook according to the original instructions, puree the ingredients, and wait for the soup to cool before transferring it to a covered container to store in the fridge. The recipe can stay fresh for 4-5 days.
How to Store
- Store: Don’t leave the soup sitting at room temperature for more than two hours. If you have any leftovers, package it in an airtight container to store in the fridge for up to 5 days.
- Reheat: You can reheat the soup over medium heat on the stovetop. Or, add single servings to a microwave-safe container and heat in 30-second increments.
- Freeze: Freeze for up to 2 months. Let cool completely before packaging it in a freezer bag and storing. Then, let the soup thaw in the fridge before reheating.
Frequent Questions
Peel the skin off of the butternut squash. Use a sharp kitchen knife to cut the top and bottom off the butternut squash. Then, slice the squash down the middle lengthwise and scoop out the seeds. Cut lines down the flesh in both directions to make cubed butternut squash pieces.
The pressure cook function on the instant pot allows you to make butternut soup in a fraction of the time. The Instant Pot seals in the heat so that you can cook at high temperatures without losing moisture. The result is a faster cooking time with all the flavors you love.
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