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Instant pot butternut squash soup

Instant pot butternut squash soup

By Samuel Chau
10’ Prep time
20’ Cook time
30’ Total time
156 Calories
6 Serving

Summary

Instant pot butternut squash soup that’s ready in less than 30 minutes? yes, please. this butternut squash soup is incredibly flavorful and so simple to make with just 9 ingredients.
Samuel Chau 0 Followers

Step by Step

Step 1
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Step 1

Prepare the butternut squash: Cut off the top of the squash, then cut it in half length-wise. Use a large spoon to remove the seeds and discard them. Cut each half in half again, to quarter the squash.
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Step 2

Turn on the Instant Pot sauté feature. Add the olive oil.
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Step 3

When the oil is fragrant, add the onions and garlic to the Instant Pot and sauté for 7-9 minutes. Stir occasionally.
Step 4
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Step 4

Pour in the broth to deglaze the Instant Pot. Use a wooden utensil to scrape the brown bits from the bottom of the pot – this will help prevent the burn notice.
Step 5
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Step 5

Place the quartered squash on top of the onions, garlic, and broth. Season the squash with salt, pepper, and cinnamon. Add the apple cider vinegar on top of the squash.
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Step 6

Close the Instant Pot and turn the valve to seal. Cook on high pressure for 8 minutes. It will take about 10 minutes for the pressure to fully build up and start counting down from 8.
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Step 7

When the timer goes off, quick-release the pressure and uncover the Instant Pot.
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Step 8

Remove the quartered butternut squash from the Instant Pot and use a spoon or fork to carefully remove the butternut squash skin. Be careful, it will be hot! Discard the skin and place the cooked squash back into the Instant Pot.
Step 9
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Step 9

Use an immersion blender to blend everything together until smooth.* For a thinner soup, add a little more broth.
Step 10
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Step 10

Serve with your favorite toppings and enjoy!

Tips and Warnings

  • Storage: Store leftover butternut squash soup in an airtight container in the refrigerator for up to 5 days.
  • Freezing Instructions: Once the soup is completely cool, transfer to freezer-safe containers and freeze for up to 3 months.
  • Reheating Instructions: Reheat soup over low heat on the stovetop. Feel free to mix in a little more broth if the soup is too thick (the soup will naturally thicken as it chills). From Frozen: Thaw frozen butternut squash soup overnight in the refrigerator before reheating over low heat on the stovetop.
  • Blender: If you don’t have an immersion blender, pour everything into a high-speed blender and blend until smooth.

Ingredient

  • Ground cinnamon
    Ground cinnamon
    1.23 ml
  • Olive oil
    Olive oil
    29.57 ml
  • Vegetable broth
    Vegetable broth
    473.18 ml
  • Apple cider vinegar
    Apple cider vinegar
    2.46 ml
  • Salt
    Salt
    2.46 ml
  • Medium yellow onion
    Medium yellow onion
    1
  • Ground pepper
    Ground pepper
    2.46 ml
  • Large butternut squash
    Large butternut squash
    1
  • Garlic
    Garlic
    4 pcs

Nutrition Facts

View nutrition facts
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