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    Home » Instant Pot

    Instant Pot Butternut Squash Soup

    Published September 26, 2018. Last modified March 23, 2024 By Gary White

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    Instant Pot Butternut Squash Soup | The Foodie Eats

    This Instant Pot butternut squash soup is incredibly simple to make and tastes like a mouthful of fall! It's slightly sweet, herbaceous, and savory.

    Instant Pot Butternut Squash Soup | The Foodie Eats

    I'm gonna go out on a limb and call this a perfect Fall soup. For starters, nothing says the Fall season like butternut squash. And with the addition of apple cider, this Instant Pot butternut squash soup hits all the points that make Fall flavors special... It's slightly sweet, herbaceous, and incredibly savory. Finally, adding the sautéed mushrooms gives it an earthy quality, and the Parmesan add the saltiness. It's very well balanced.

    Instant Pot Butternut Squash Soup | The Foodie Eats

    How to Make Instant Pot Butternut Squash Soup

    Instant Pot Butternut Squash Soup | The Foodie Eats
    Peel two medium-sized butternut squash. Then cut them in half lengthwise and scoop out seeds. They weighed a total of 6 pounds before peeling, yielding about 3 pounds of actual squash.
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Cut squash roughly into 1-inch cubes, then add them to pot.
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Then add a roughly chopped onion to pot.
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Add rosemary, thyme, and bay leaf to a piece of cheesecloth...
    Instant Pot Butternut Squash Soup | The Foodie Eats
    ...and tie up with a piece of kitchen twine.
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Add garlic, salt, and nutmeg to pot. (Nutmeg not pictured because I almost forgot it!)
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Pour in chicken broth and apple cider, as well as adding the herb bouquet.
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Give all ingredients a good mix.
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Oops... almost forgot the nutmeg. Lock lid and cook at high pressure for 10 minutes.
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Once cook time is complete, quick-release pressure. Remove herb bouquet.
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Using an immersion blender...
    Instant Pot Butternut Squash Soup | The Foodie Eats
    ...blend soup until completely smooth. If using a countertop blender... Do in a few batches. Fill less than halfway, remove your blender lid's center insert, hold a kitchen towel over the top, and then blend. No explosions.
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Add butter and stir until melted completed.
    Instant Pot Butternut Squash Soup | The Foodie Eats
    Finally, add cream and stir until well incorporated. Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

    And this is the AMAZING Result…

    Instant Pot Butternut Squash Soup | The Foodie Eats

    ★ Did you make this Instant Pot Butternut Squash Soup?

    Please give it a star rating below! ★

    Instant Pot Butternut Squash Soup | The Foodie Eats

    Instant Pot Butternut Squash Soup

    This soup is incredibly simple to make and tastes like a mouthful of fall! It's slightly sweet, herbaceous, and savory.
    No ratings yet
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 10
    Calories: 139kcal
    Author: Gary White

    Ingredients

    • 3 lbs. butternut squash 6 pounds before peeling
    • 1 cup sweet onions roughly chopped
    • 1 Tbsp. garlic minced
    • 2 tsp. sea salt
    • 1 tsp. nutmeg
    • 1 rosemary sprig
    • 4 thyme sprigs
    • 1 bay leaf
    • 4 cups chicken broth
    • 1 cup apple cider
    • 2 Tbsp. butter
    • ¼ cup heavy cream

    Instructions

    • Peel two medium-sized butternut squash. Then cut them in half lengthwise and scoop out seeds. They weighed a total of 6 pounds before peeling, yielding about 3 pounds of actual squash. Cut squash roughly into 1-inch cubes, then add them to pot.
    • Then add a roughly chopped onion to pot. Add garlic, salt, and nutmeg to pot.
    • Add rosemary, thyme, and bay leaf to a piece of cheesecloth and tie up with a piece of kitchen twine.
    • Pour in chicken broth and apple cider, as well as adding the herb bouquet. Give all ingredients a good mix.
    • Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure. Remove herb bouquet.
    • Using an immersion blender, blend soup until completely smooth. If using a countertop blender… Do in a few batches. Fill less than halfway, remove your blender lid’s center insert, hold a kitchen towel over the top, and then blend. No explosions.
    • Add butter and stir until melted completed. Finally, add cream and stir until well incorporated. 
    • Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

    Notes

    This soup has a thin consistency. If you prefer a thicker soup, use 3 cups of chicken broth instead of 4 cups.

    Nutrition

    Calories: 139kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 441mg | Potassium: 613mg | Fiber: 3g | Sugar: 6g | Vitamin A: 14645IU | Vitamin C: 30.7mg | Calcium: 82mg | Iron: 1.3mg
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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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