Best Instant Pot Butternut Squash Soup Recipes

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INSTANT POT® BUTTERNUT SQUASH SOUP



Instant Pot® Butternut Squash Soup image

Classic, genuine ingredients for velvety squash soup made quickly in an electric pressure cooker.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 large carrot, diced
1 stalk celery, diced
2 pounds butternut squash - peeled, seeded, and cubed
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 cups low-sodium chicken broth
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.1 g, Cholesterol 2.7 mg, Fat 5 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 5.6 g

INSTANT POT® SPICY BUTTERNUT SQUASH SOUP



Instant Pot® Spicy Butternut Squash Soup image

This quick and easy butternut squash soup is so flavorful with ginger and brown sugar; and it only takes a few minutes in your Instant Pot®!

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, diced
2 cloves garlic
1 pound butternut squash - peeled, seeded, and cut into 1-inch pieces
5 cups vegetable broth
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon curry powder
1 cup heavy whipping cream

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
  • Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
  • Stir in heavy whipping cream.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 18.7 g, Cholesterol 54.3 mg, Fat 17.5 g, Fiber 2.8 g, Protein 2.7 g, SaturatedFat 9.5 g, Sodium 790.8 mg, Sugar 7.2 g

INSTANT POT® BUTTERNUT SQUASH AND PUMPKIN SPICE SOUP



Instant Pot® Butternut Squash and Pumpkin Spice Soup image

This always reminds me of fall. It's a creamy, but dairy-free, squash and pumpkin soup with holiday spices. It also happens to be paleo, and without the honey it's Whole30® friendly too! I make this in my Instant Pot® pressure cooker where I just leave it under pressure for 15 minutes, puree, and it's ready. If you don't have a pressure cooker, there are also directions for using a medium or large pot below. Garnish with roasted, salted pumpkin seeds.

Provided by Shari

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h12m

Yield 6

Number Of Ingredients 12

1 tablespoon avocado oil, or as needed
1 onion, diced
2 pounds butternut squash, cubed
1 teaspoon curry powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cups vegetable broth
2 cups unsweetened applesauce
½ cup pumpkin puree
2 tablespoons ghee (clarified butter)
2 teaspoons honey, or more to taste
salt to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
  • Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
  • Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 35.2 g, Cholesterol 10.9 mg, Fat 7.2 g, Fiber 5.6 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 313.9 mg, Sugar 16.6 g

INSTANT POT® BUTTERNUT SQUASH AND PEAR SOUP



Instant Pot® Butternut Squash and Pear Soup image

Peeling and chopping butternut squash can be quite a chore, but not using this method! By precooking the squash in your Instant Pot®, the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes! The pears add just the perfect amount of sweetness with no need to add in extra sugar. Garnish with a light drizzle of cream to serve.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 (3 pound) butternut squash
1 cup water
1 tablespoon olive oil
½ medium onion, quartered
2 cloves garlic, peeled
2 ripe pears - peeled, cored, and chopped into 1-inch chunks
1 ½ teaspoons salt
¾ teaspoon ground sage
4 cups chicken broth
½ cup heavy cream

Steps:

  • Cut butternut squash into 4 pieces and remove seeds. Pour water into the bottom of a multi-functional electric pressure cooker and place trivet inside. Place squash on trivet, close lid, and set seal valve. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain out the water and wipe the bottom of the pot dry. Remove squash skin and discard. Roughly chop any large pieces into smaller 1- to 2-inch chunks. Set aside.
  • Select the Saute function and heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add pears, salt, and sage; cook for 1 to 2 minutes more. Turn pressure cooker off. Add the squash and chicken broth. Close lid and seal valve. Select high pressure; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 37.7 g, Cholesterol 31.2 mg, Fat 10.3 g, Fiber 6.5 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 1376.1 mg, Sugar 11.6 g

INSTANT POT BUTTERNUT SQUASH SOUP



Instant Pot Butternut Squash Soup image

Get the flavor of a slow simmered squash soup in half the time using an Instant Pot® multi-cooker.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

5 ounces pancetta, cut into 1/2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/2 medium onion, cut into 1-inch pieces
4 large sage leaves, minced
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
7 cups butternut squash cut into 1-inch pieces (from a 2-pound squash)
3 cups chicken stock
1 cup cream, optional
8 ounces small white button mushrooms, stems trimmed, cut into 1/8-inch slices
Pinch ground cumin
Kosher salt
Creme fraiche or full-fat Greek yogurt, thinned to a pourable consistency with 1 to 2 tablespoons water
Minced chives

Steps:

  • For the soup: Set a 6- or 8-quart Instant Pot® to medium saute setting (see Cook's Note) and line a plate with a paper towel. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2 tablespoons of the drippings from the pot and reserve.
  • Add the carrots, celery, onion, sage, cumin, 2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Use an immersion blender to puree the soup until smooth. Use the cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.
  • For the toppings: Meanwhile, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, cumin and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the mushrooms and set aside for the topping.
  • Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms, creme fraiche and chives.

INSTANT POT® BUTTERNUT SQUASH SOUP WITH COCONUT MILK



Instant Pot® Butternut Squash Soup with Coconut Milk image

An easy and yummy butternut squash soup adapted for the Instant Pot®. Apple and carrot add extra flavor. Garnish with extra coconut milk and a sprinkle of smoked paprika or cayenne pepper.

Provided by KIMLUCE

Categories     Butternut Squash Soup

Time 45m

Yield 6

Number Of Ingredients 12

3 ½ pounds butternut squash - peeled, seeded, and diced
1 large carrot, peeled and diced
1 medium apple, cored and diced
1 medium white onion, diced
4 cloves garlic, minced
½ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon cayenne pepper, or more to taste
1 pinch ground cinnamon
1 pinch ground nutmeg
2 cups vegetable broth
½ cup unsweetened coconut milk

Steps:

  • Combine butternut squash, carrot, apple, onion, garlic, salt, pepper, cayenne, cinnamon, and nutmeg in a multi-functional pressure cooker (such as Instant Pot®). Add vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in coconut milk.
  • Use an immersion blender to puree butternut squash soup until smooth. Taste and adjust seasoning with additional salt, pepper, and cayenne if necessary.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 40.1 g, Fat 4.6 g, Fiber 7.2 g, Protein 3.9 g, SaturatedFat 3.7 g, Sodium 369.8 mg, Sugar 10.6 g

INSTANT POT® BUTTERNUT SQUASH SOUP WITH COCONUT MILK



Instant Pot® Butternut Squash Soup with Coconut Milk image

I do not like butternut squash soup, but I love this recipe. I adapted it for the Instant Pot® pressure cooker. You may garnish with unsweetened coconut flakes, salted peanuts, Parmesan cheese, or any other topping you think would add to your enjoyment.

Provided by Cindi Bond

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 large butternut squash - peeled, seeded, and cut into chunks
1 cup water
2 (2 inch) pieces peeled turmeric, finely grated
1 (1 inch) piece fresh ginger, grated
1 (14 ounce) can unsweetened coconut milk
1 cup chicken stock, or as needed
salt and ground black pepper to taste

Steps:

  • Combine butternut squash, water, turmeric, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in coconut milk. Using an immersion blender, blend soup until smooth.
  • Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 44.1 g, Cholesterol 0.2 mg, Fat 21.4 g, Fiber 8.1 g, Protein 5.7 g, SaturatedFat 18.7 g, Sodium 200.5 mg, Sugar 7.7 g

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