Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup is perfect soup this time of year. The hardy squash screams Autumn and the pressure cooker saves time on busy weeknights.
Servings: 4
Cost: 5.00
Ingredients
- 1 Medium Butternut Squash peeled and cut into 1-2” pieces
- 1 Onion, Chopped
- 2 Large Carrots, Chopped
- 2 Stalks of Celery, Chopped
- 4 cups Cups Chicken or Vegetable Broth
- ½ Cup Half and Half, Milk or Heavy Cream (I use Half and Half)
- 2 Cloves of Garlic, Chopped
- 1 Bay Leaf
- 1 ½ tsp Dried thyme
- Salt and Pepper to Taste
Instructions
- Add all the ingredients to the Instant Pot except for the cream or milk, if using.
- Give the ingredients a stir to mix them around.
- Put on the lid and set dial to sealing.
- Set the Instant Pot to the Soup function on low pressure
- Set time to 10 minutes
- After 10 minutes are up turn off Instant Pot and quick release the pressure.
- Once the pressure has been released, carefully open up the Instant Pot and remove the bay leaf.
- Blend the soup using an immersion blender. **see notes
- Stir in the half and half.
- Check seasoning and add additional salt and pepper if needed.
- Serve soup with a salad and crackers or crusty bread.
Notes
I like using an immersion blender because I can blend the soup without transferring it out of the pot. I can blend the whole pot at once. If you don’t have an immersion blender, work in batches and transfer the soup to a blender and purée until smooth. Then return the soup to the pot.