Description
This comforting and creamy Instant Pot Butternut Squash Soup is perfect for cozy days. Made with tender butternut squash, sweet onions, carrots, and warm spices, it’s effortlessly cooked to perfection in just 55 minutes. Rich in flavor and naturally vegan, this soup is a healthy and delicious meal option for any season.
Ingredients
Vegetables
- 1 large (about 3 pound) butternut squash, peeled, seeded, and chopped into 1-inch pieces (8 cups chopped)
- 1 cup chopped sweet yellow onion
- 1 large carrot, sliced into ½-inch pieces
- 2 cloves garlic, minced
Liquids
- 3 cups low sodium vegetable broth
Fats & Oils
- 1 tablespoon olive oil
- 2 tablespoons butter
Spices & Seasonings
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Sauté Aromatics: Turn on the Instant Pot’s sauté mode and add the olive oil. When hot, add the chopped onion and sauté until it begins to soften, about 2 minutes. Then add the minced garlic and cook, stirring constantly, for 30 seconds. Press Cancel to turn off the sauté mode.
- Add Ingredients and Broth: Pour in 1 cup of the vegetable broth and scrape any browned bits from the bottom of the pot. Add the chopped butternut squash, sliced carrot, butter, remaining 2 cups vegetable broth, salt, pepper, ground cinnamon, and ground nutmeg. Stir gently to combine.
- Pressure Cook: Close the Instant Pot lid securely and move the steam release valve to the sealed position. Set the cooking time to 10 minutes on high pressure using the pressure cook or manual function.
- Release Pressure: Allow the Instant Pot to build pressure (about 15 minutes), then cook for 10 minutes. When the timer ends, let the pressure release naturally for 10 minutes. After that, carefully perform a quick release by moving the steam release valve to venting, using a utensil handle to avoid steam burns. Wait until the pin drops, then open the lid.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy. Serve warm and enjoy.
Notes
- You can substitute butter with olive oil to keep it fully vegan.
- Adjust the seasoning with more salt or spices to taste after blending.
- For a thinner soup, add extra vegetable broth or water when blending.
- The natural pressure release helps maintain soup texture and flavors.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
