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Instant Pot Butternut Squash Soup

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

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

 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
1

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.

2

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.

3

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.

4

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.

Nutrition Facts

Serving Size 450 ml

Servings 0

Amount Per Serving
Calories 105
% Daily Value *
Total Fat 3.8g6%

Saturated Fat 0.6g3%
Cholesterol 0mg
Sodium 154mg7%
Potassium 539mg16%
Total Carbohydrate 19g7%

Dietary Fiber 3.5g15%
Sugars 3.8g
Protein 1.7g4%
Vitamin C -1%
Calcium 6%
Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.