Name: Instant Pot Butternut Squash Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes (2.5 lb / 1.15 kg / 1 medium to small squash); 3 cups vegetable or chicken stock (750 ml); ½ cup onion, roughly cut; 1 tbsp ginger; ¼ tsp ground nutmeg; ¼ tsp ground sage; ¼ tsp ground cinnamon; ¼ tsp tumeric; extra virgin olive oil; salt and pepper to taste

DifficultyBeginner

This quick and easy Instant Pot butternut squash soup is simple, savory and delicious.

Yields4 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes (2.5 lb / 1.15 kg / 1 medium to small squash)

3 cups vegetable or chicken stock (750 ml)

½ cup onion, roughly cut

1 tbsp ginger

¼ tsp ground nutmeg

¼ tsp ground sage

¼ tsp ground cinnamon

¼ tsp tumeric

extra virgin olive oil

salt and pepper to taste

Select [Sauté] to pre-heat the pressure cooker. When the word “Hot” appears on the display, add the onions and sauté until they are soft.

Add ginger, nutmeg, sage, cinnamon, turmeric, salt, and pepper and mix thoroughly. Push onions aside and mix in squash cubes. Add the stock and scrape any crusted spices from the bottom of the pot into the liquid mixture.

Close and lock the lid of the Instant Pot. Select [Pressure Cook] or [Manual] and then use the [+] or [-] buttons to set 10 minutes of pressure cooking time.

When time is up, open the lid using Quick Release. With an immersion blender, purée the contents of the pressure cooker. Divide soup among four containers and refrigerate or freeze.

Ingredients