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!

Course Main

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 82

Author Ashlyn Edwards | Belle of the Kitchen

Equipment

Instant Pot/Pressure Cooker

Ingredients

3 cups chicken broth
3 garlic cloves minced
2 celery stalks chopped
2 carrots peeled and sliced
1 small yellow onion chopped
1 medium butternut squash peeled, seeded, and chopped into 1 inch cubes (about 4 cups)
2 Tablespoons fresh sage leaves
1/8 teaspoon ground nutmeg
1/3 cup heavy cream
salt and pepper to taste

Instructions

Add the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
Attach the lid and ensure the valve is in the sealing position. Cook on manual high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Use an immersion blender (or transfer the mixture to a blender in batches) and blend until the soup is smooth-- about 2 minutes.
Stir in the heavy cream and serve. Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

Make sure to chop your butternut squash into roughly the same size for even cooking. About 1 inch cubes is what I recommend.
If you prefer a chunkier soup, blend with with the immersion blender for less time. Only blend until it reaches the consistency you like.
Vegetarian and Vegan Options: to make this Butternut Squash soup vegetarian, simply swap the chicken broth for vegetable broth.
For a vegan alternative, replace the heavy cream with a mixture of your favorite non-dairy milk (1/2 cup) and cornstarch (1 Tablespoon.) Whisk together to form a slurry then stir in to the soup at the end of cooking.

Nutrition