Best 3 Instant Pot Butternut Squash Soup Recipes

Discover the delectable flavors of a creamy and velvety butternut squash soup, crafted with ease using your trusty instant pot. This versatile soup is a symphony of rich flavors, with tender butternut squash as the star ingredient. In this guide, we'll take you on a culinary journey, unraveling the secrets of creating the perfect instant pot butternut squash soup. We'll explore variations such as adding a touch of spice or a dollop of cream, and provide tips on selecting the finest ingredients to ensure a truly exceptional soup experience. From the first bite to the last, be prepared to tantalize your taste buds and warm your soul with this comforting and nutritious dish.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® BUTTERNUT SQUASH SOUP

Instant Pot® Butternut Squash Soup image

Classic, genuine ingredients for velvety squash soup made quickly in an electric pressure cooker.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 large carrot, diced
1 stalk celery, diced
2 pounds butternut squash - peeled, seeded, and cubed
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 cups low-sodium chicken broth
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 22.1 g, Cholesterol 2.7 mg, Fat 5 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 96 mg, Sugar 5.6 g

INSTANT POT BUTTERNUT SQUASH SOUP

Instant Pot Butternut Squash Soup image

Get the flavor of a slow simmered squash soup in half the time using an Instant Pot® multi-cooker.

Provided by Food Network Kitchen

Categories appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

5 ounces pancetta, cut into 1/2-inch pieces
2 medium carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/2 medium onion, cut into 1-inch pieces
4 large sage leaves, minced
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
7 cups butternut squash cut into 1-inch pieces (from a 2-pound squash)
3 cups chicken stock
1 cup cream, optional
8 ounces small white button mushrooms, stems trimmed, cut into 1/8-inch slices
Pinch ground cumin
Kosher salt
Creme fraiche or full-fat Greek yogurt, thinned to a pourable consistency with 1 to 2 tablespoons water
Minced chives

Steps:

For the soup: Set a 6- or 8-quart Instant Pot® to medium saute setting (see Cook's Note) and line a plate with a paper towel. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2 tablespoons of the drippings from the pot and reserve.
Add the carrots, celery, onion, sage, cumin, 2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Use an immersion blender to puree the soup until smooth. Use the cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.
For the toppings: Meanwhile, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, cumin and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the mushrooms and set aside for the topping.
Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms, creme fraiche and chives.

INSTANT POT® BUTTERNUT SQUASH AND PEAR SOUP

Instant Pot® Butternut Squash and Pear Soup image

Peeling and chopping butternut squash can be quite a chore, but not using this method! By precooking the squash in your Instant Pot®, the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes! The pears add just the perfect amount of sweetness with no need to add in extra sugar. Garnish with a light drizzle of cream to serve.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 (3 pound) butternut squash
1 cup water
1 tablespoon olive oil
½ medium onion, quartered
2 cloves garlic, peeled
2 ripe pears - peeled, cored, and chopped into 1-inch chunks
1 ½ teaspoons salt
¾ teaspoon ground sage
4 cups chicken broth
½ cup heavy cream

Steps:

Cut butternut squash into 4 pieces and remove seeds. Pour water into the bottom of a multi-functional electric pressure cooker and place trivet inside. Place squash on trivet, close lid, and set seal valve. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain out the water and wipe the bottom of the pot dry. Remove squash skin and discard. Roughly chop any large pieces into smaller 1- to 2-inch chunks. Set aside.
Select the Saute function and heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add pears, salt, and sage; cook for 1 to 2 minutes more. Turn pressure cooker off. Add the squash and chicken broth. Close lid and seal valve. Select high pressure; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 37.7 g, Cholesterol 31.2 mg, Fat 10.3 g, Fiber 6.5 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 1376.1 mg, Sugar 11.6 g

Tips:

Choose the right butternut squash: Look for a squash that is firm and has a deep orange color. Avoid squashes that have blemishes or soft spots.
Peel and cube the butternut squash: Use a sharp knife to peel the squash, then cut it in half lengthwise. Scoop out the seeds and pulp, then cut the squash into 1-inch cubes.
Sauté the vegetables: Heat some olive oil in a large pot over medium heat. Add the onions, celery, and carrots and cook until they are softened, about 5 minutes.
Add the butternut squash and broth: Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the squash is tender.
Puree the soup: Use an immersion blender or a regular blender to puree the soup until it is smooth. Season with salt, pepper, and nutmeg to taste.
Garnish and serve: Ladle the soup into bowls and garnish with a swirl of cream, a sprinkle of chopped parsley, or a few roasted butternut squash seeds.

Conclusion:

This instant pot butternut squash soup is a delicious and easy-to-make fall soup. It is perfect for a weeknight meal or a special occasion. The soup is creamy, flavorful, and packed with nutrients. It is also a great way to use up leftover butternut squash. So next time you have a butternut squash on hand, be sure to give this recipe a try!