Instant Pot Butternut Squash Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://miarosetti.com/instant-pot-butternut-squash-soup-recipe/
