Gluten-Free Instant Pot Recipes Soup

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup | The Foodie Eats
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Instant Pot Butternut Squash Soup

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

 

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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.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 139 kcal
Author The Foodie Eats

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
  • 1/4 cup heavy cream

Instructions

  1. 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.

  2. Then add a roughly chopped onion to pot. Add garlic, salt, and nutmeg to pot.

  3. Add rosemary, thyme, and bay leaf to a piece of cheesecloth and tie up with a piece of kitchen twine.

  4. Pour in chicken broth and apple cider, as well as adding the herb bouquet. Give all ingredients a good mix.

  5. Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure. Remove herb bouquet.

  6. 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.

  7. Add butter and stir until melted completed. Finally, add cream and stir until well incorporated. 

  8. Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

Recipe Notes

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

Nutrition Facts
Instant Pot Butternut Squash Soup
Amount Per Serving
Calories 139 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 441mg 18%
Potassium 613mg 18%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 6g
Protein 3g 6%
Vitamin A 292.9%
Vitamin C 37.2%
Calcium 8.2%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Butternut Squash Soup | The Foodie Eats

 

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