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Instant Pot Butternut Squash soup - so creamy, velvety and done in half the time

Instant Pot Butternut Squash Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 27 min
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 Small Onion, chopped
  • 2 Garlic cloves, minced (about 1 tablespoon)
  • 10 sprigs Fresh Thyme (or 1/2 teaspoon minced leaves)
  • 1 Butternut Squash, peeled and seeds removed & chopped in 1” cubes
  • 1 Carrot, peeled and diced
  • 1 1/2 Cups Vegetable stock
  • 1 teaspoon Sea Salt
  • 3/4 Cup Dairy (this can be all Heavy Cream, all half and half, milk, etc.)
  • 5 Sage leaves, minced (about 1 tablespoon – optional)

Instructions

  1. Turn the Instant Pot to the Saute-Normal function. Heat the olive oil and butter for 1-2 minutes, or until the butter has melted.
  2. Add the onion and cook until it is soft and starting to turn golden brown around the edges— about 3 minutes.
  3. Next, add the garlic (and sage if using). Cook for an additional minute.
  4. Add the thyme, butternut squash, vegetable stock, and salt. Attach the lid and ensure the valve is in the “sealing” position.
  5. Cook the soup on the Manual Pressure- High Pressure- Normal setting for 12 minutes.*
  6. Once it has finished cooking, release the steam manually by switching the valve from the “sealing” position to the “venting” position.
  7. Remove the thyme stems. Use an immersion blender to bend the soup until smooth.  You may also use a blender.
  8. Add the heavy cream and stir to combine.

 

Notes

Nutrition Information (per 1 serving, 6 servings per batch), Calories: 242, Total Fat: 18.5 g, Saturated Fat: 10.8 g, Cholesterol: 52 mg, Sodium: 579 mg, Total Carbohydrate: 13.7 g, Dietary Fiber: 2.1 g, Total Sugars: 3 g, Protein: 7.3 g

I like to tie all of the thyme stems together using butcher’s twine. It makes them easier to get out once the soup has finished cooking.

*The Instant Pot will display “on” while it it is pressurizing. Once at pressure, it will begin counting down from 12.

The IP can steam and splatter when releasing.  I like to move the valve with a long kitchen spoon or tongs— not my bare hand!

I highly recommend fresh sage for this recipe, although you can substitute the fresh thyme for 1/2 teaspoon of dried thyme.

This soup can be made in advance and kept warm using the “keep warm” function on the Instant Pot for up to one hour.

  • Prep Time: 10 min
  • Cook Time: 17 min

 *Limited period offer.

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