Instant Pot Butternut Squash Soup Recipe

Introduction

This Instant Pot Butternut Squash Soup is a creamy, comforting dish perfect for chilly days. It combines sweet butternut squash and apple with warm spices to create a smooth, flavorful soup ready in under 30 minutes.

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 celery stalk, chopped
• 2 medium carrots, chopped
• 1 medium Granny Smith apple
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 32-ounce container chicken stock
• ½ cup heavy cream
• Chives
• 1 pinch curry powder
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Melt the butter in a large pan over medium heat. Add the chopped onion, celery, carrot, apple, and butternut squash. Cook for about 5 minutes, stirring occasionally, until the vegetables are lightly browned. Transfer the cooked veggies to the Instant Pot.
2. Step 2: Pour 3 cups of the chicken stock over the vegetables, making sure they are covered. Add a pinch of curry powder. Secure the Instant Pot lid and set it to cook for 12 minutes on high pressure. When finished, use the quick release to release the steam.
3. Step 3: Carefully transfer the soup to a blender and blend until smooth and creamy.
4. Step 4: Return the blended soup to the pot. Stir in the heavy cream and 1 ½ teaspoons of salt. Add the remaining chicken stock as needed to reach your desired soup consistency. Taste and adjust seasoning with salt and freshly ground black pepper. Garnish with chopped chives before serving.

Tips & Variations

• For a vegan option, substitute butter with olive oil and use vegetable stock instead of chicken stock.
• Add a pinch of nutmeg for extra warmth in flavor.
• If you prefer a chunkier texture, blend only half the soup and mix back the rest for some bite.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this soup?

Yes, frozen butternut squash works well. Just adjust cooking time slightly if needed, but the Instant Pot usually handles frozen veggies efficiently.

Is it necessary to peel the butternut squash?

Yes, peeling is recommended for a smooth texture and to avoid any tough, chewy skin in the finished soup.

Instant Pot Butternut Squash Soup Recipe

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★★★★★

4.6 from 72 reviews

This creamy Instant Pot Butternut Squash Soup combines the natural sweetness of butternut squash, apple, and carrots with a hint of curry spice, creating a velvety and comforting soup perfect for any season. Cooked quickly in the Instant Pot, it’s an easy and flavorful way to enjoy a healthy homemade soup.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 celery stalk, chopped
• 2 medium carrots, chopped
• 1 medium Granny Smith apple, chopped
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 32-ounce container chicken stock (about 4 cups)
• ½ cup heavy cream
• 1 pinch curry powder
• Salt, to taste
• Freshly ground black pepper, to taste
• Chives, for garnish

Instructions

1. Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the chopped onion, celery, carrots, apple, and butternut squash. Cook for about 5 minutes, stirring occasionally, until the vegetables are lightly browned and softened.
2. Pressure Cook in Instant Pot: Transfer the sautéed vegetables to the Instant Pot. Pour in 3 cups of chicken stock to cover the vegetables and add a pinch of curry powder. Secure the lid, set the Instant Pot to pressure cook on high for 12 minutes. After cooking, carefully perform a quick release to release the pressure.
3. Blend the Soup: Transfer the contents of the Instant Pot to a blender. Blend until smooth and creamy. Be cautious when blending hot liquids by working in batches and venting the lid slightly.
4. Finish the Soup: Return the blended soup to the pot. Stir in the heavy cream and 1 ½ teaspoons of salt. Add any remaining chicken stock to adjust the soup to your preferred consistency. Season with additional salt and freshly ground black pepper to taste.
5. Garnish and Serve: Ladle the soup into bowls and garnish with chopped chives. Serve immediately while hot.

Notes

• You can substitute vegetable stock to make the soup vegetarian.
• Adjust the curry powder amount according to your spice preference.
• If you don’t have an Instant Pot, you can cook the vegetables in a large pot with the stock until soft, then blend.
• For a dairy-free version, replace heavy cream with coconut milk or a plant-based cream alternative.
• Use caution when blending hot soups to avoid splattering.

Keywords: butternut squash soup, Instant Pot soup, creamy squash soup, healthy soup, fall soup, easy soup recipe