• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Foodie Eats

  • Home
  • Recipes
    • Air Fryer Recipes
    • Dessert
    • Drinks
    • Entrée
    • Gluten-Free
    • Instant Pot
    • Sides
    • Soups
    • Starters
    • Slow Cooker
    • Vegan
    • Whole30
  • How To
  • About
    • About
    • Our Story
    • Disclosure
    • Contact
    • Privacy Ploicy
  • Subscribe
  • Instant Pot Recipes
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Air Fryer
  • Dessert
  • Drinks
  • Entrée
  • Gluten-Free
  • Instant Pot
  • Low Carb
  • Sides
  • Slow Cooker
  • Soups
  • Vegan
  • Whole30
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Instant Pot

    Instant Pot Butternut Squash Soup

    Published September 26, 2018. Last modified September 24, 2020 By Gary White

    666 shares
    • Share
    • Yummly
    Jump to Recipe Print Recipe
    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

    The Process

    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
    Cook Time: 20 minutes
    Total Time: 30 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
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

     

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    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...

    As Featured On

    Parade logo Delish logo Romper logo MSN logo Pop Sugar logo Forkly logo Shari's Berries logo Greatist logo Bulletproof Blog logo FoodBlogs logo openfit logo Brit+Co logo Misfits Market logo life Health HQ logo Zola logo Sortathing logo Pure Wow logo Cafe Mom logo VegNews logoBrightlyWell+Good

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2021 The Foodie Eats

    666 shares
    666 shares