Instant Pot Butternut Squash Soup
No squash peeling required for this easy Instant Pot butternut squash soup recipe. All you need is 1 pot (your Instant Pot) and 9 ingredients!
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic peeled and smashed
- 1 large butternut squash
- 2 cups vegetable broth
- 1/2 teaspoon salt or more, to taste
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon apple cider vinegar
Instructions
- Prepare the butternut squash: Cut off the top of the squash, then cut it in half length-wise. Use a large spoon to remove the seeds and discard them. Cut each half in half again, to quarter the squash.
- Turn on the Instant Pot sauté feature. Add the olive oil.
- When the oil is fragrant, add the onions and garlic to the Instant Pot and sauté for 7-9 minutes. Stir occasionally.
- Pour in the broth to deglaze the Instant Pot. Use a wooden utensil to scrape the brown bits from the bottom of the pot - this will help prevent the burn notice.
- Place the quartered squash on top of the onions, garlic, and broth. Season the squash with salt, pepper, and cinnamon. Add the apple cider vinegar on top of the squash.
- Close the Instant Pot and turn the valve to seal. Cook on high pressure for 8 minutes. It will take about 10 minutes for the pressure to fully build up and start counting down from 8.
- When the timer goes off, quick-release the pressure and uncover the Instant Pot.
- Remove the quartered butternut squash from the Instant Pot and use a spoon or fork to carefully remove the butternut squash skin. Be careful, it will be hot! Discard the skin and place the cooked squash back into the Instant Pot.
- Use an immersion blender to blend everything together until smooth.* For a thinner soup, add a little more broth.
- Serve with your favorite toppings and enjoy!
Video
[adthrive-in-post-video-player video-id="W6QDaqjy" upload-date="2021-09-22T15:33:22.000Z" name="Creamy Instant Pot Butternut Squash Soup" description="Instant Pot Butternut Squash Soup that’s ready in less than 30 minutes? Yes, please. This butternut squash soup is seriously so flavorful and easy to make."]
Notes
- Storage: Store leftover butternut squash soup in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: Once the soup is completely cool, transfer to freezer-safe containers and freeze for up to 3 months.
- Reheating Instructions: Reheat soup over low heat on the stovetop. Feel free to mix in a little more broth if the soup is too thick (the soup will naturally thicken as it chills). From Frozen: Thaw frozen butternut squash soup overnight in the refrigerator before reheating over low heat on the stovetop.
- Blender: If you don't have an immersion blender, pour everything into a high-speed blender and blend until smooth.
Nutrition
Calories: 156kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Fiber: 4g | Sugar: 14g