Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup is rich and velvety. It’s full of dreamy fall flavors and is ready in a flash thanks to the Instant Pot. It’s the perfect bowl of comfort on cooler days! 


– Chicken broth – Garlic – Celery stalks – Carrots – Yellow onion – Butternut squash – Fresh sage leaves – Ground nutmeg – Heavy cream – Salt and pepper

Add the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.

Step 1

Attach the lid and ensure the valve is in the sealing position. Cook on manual high pressure for 10 minutes.

Step 2

Use an immersion blender (or transfer the mixture to a blender in batches) and blend until the soup is smooth– about 2 minutes.

Step 3

Stir in the heavy cream and serve. Store any leftovers in an airtight container in the fridge for up to 5 days.

Step 4

Swipe up for the full recipe!