Appetizers & Starters/ Fall/ Instant Pot & Pressure Cooker/ Soups & Stews

Creamy Instant Pot Butternut Squash Soup

Creamy Instant Pot Butternut Squash Soup Overhead Shot w/ 2 Bowls

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Creamy Instant Pot Butternut Squash Soup, is the perfect quick and easy fall soup recipe prepared in less than half the time in a pressure cooker! It’s ridiculously easy to make, incredibly cozy and so delicious! Serve as an appetizer, main or simply on it’s own because, it’s just that good!

parsley wrapped in twine

Butternut Squash Soup is a Fall and Winter Classic in many households! It’s so healthy, so rich of flavour, and absolutely delicious. Traditionally, the stovetop version of this soup could take upwards of a good few hours. Not to mention if you’re using a slow-cooker which I also love for the hands off benefits, but this too can take anywhere from 6-8 hours! Now enters the Instant Pot, reducing the time to just 30 to 40 minutes without compromising the taste and flavour! You’ve sold me! So let’s get into it!

Creamy Instant Pot Butternut Squash Soup

Made with only whole ingredients, this is a filling, nutritious, and yummy soup you must try at least once this Fall or Winter. You start with some of the most flavourful veggies like butternut squash, carrots, onions, of course garlic, sweet bell peppers, add broth, cook, blend and now you have on of the most feel-good, warming soups. As for garnishes the options are many, some often add coconut milk, cream, or sour cream. However you can also add on freshly ground black pepper, roasted pumpkin seeds, fresh herbs like chives, parsley or more thyme.

Creamy Instant Pot Butternut Squash Soup Overhead Shot w/ half bowl close up

How to Make Instant Pot Butternut Squash Soup

You start by preparing all your veggies, this will be the most “time consuming” portion of this recipe. Wash and peel your carrots and butternut squash (remove seeds from squash). Then move onto your celery, sweet onion, minced garlic, sweet bell peppers and thyme. Add in the olive oil, chicken stock, salt and black pepper.

TSS Tips – Veganize this dish by substituting the chicken broth for veggie broth, and the cream for coconut milk.

Next, set Instant Pot to “Pressure Cook” for 10 minutes ensure the vent valve is turned to “SEALING”. The pressure cooker will not begin timing down until the pressure rises – see below.

TSS Tip – Don’t panic when the cooker displays “ON”. 10 seconds after choosing the settings, the cooker will beep 3 times and display “ON” to indicate that the cooker has entered preheating cycle. This preheating cycle can last anywhere from a few minutes to 40 minutes for the pressure to rise and the float valve to rise. Once the pressure is reached, the cooker will display the remaining cooking time and countdown.

Once timer has ended, very carefully turn the vent to “VENTING” for quick release, and wait until all of the steam has released and the valve has dropped. Then, remove the lid and discard the thyme. Use an immersion blender or traditional blender, puree the soup until very smooth. If using a traditional blender, ensure the soup has cooled a bit and blend in 2 batches.

TSS Tip – You can add in the cream before blending, or wait until after pureed then add cream – the latter is my preference.

Tips/Notes for Making Creamy Instant Pot Butternut Squash Soup

  • Veganize this dish by substituting the chicken broth for veggie broth, and the cream for coconut milk.
  • You can add in the cream before blending, or wait until after pureed then add cream at the table – the latter is my preference.
Creamy Instant Pot Butternut Squash Soup Overhead Shot in 1 bowl close up

Grab the Grocery List (Screenshot The Below)!

Butternut Squash
Sweet Onion
Carrots
Celery
Orange or Yellow Sweet Bell Pepper
Garlic
Fresh Thyme
Chicken Stock
Olive Oil or Butter
Heavy Cream
Roasted Pumpkin Seeds, for garnish (optional)
Fresh Parsley or Chives, for garnish (optional)

Watch This!

Other Fall Recipes You’ll Enjoy!

The Best Apple Butter BBQ Ribs, One Pot Italian Sausage, Spinach & Cheese Tortellini, & Roasted Herb and Garlic Butter Spatchcock Chicken

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Creamy Instant Pot Butternut Squash Soup

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Sides, Mains & Entrees, Soups
By Taneisha Morris Serves: 4 people
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 40 minutes

Creamy Instant Pot Butternut Squash Soup, is the perfect quick and easy fall soup recipe prepared in less than half the time in a pressure cooker! It's ridiculously easy to make, incredibly cozy and so delicious! Serve as an appetizer, main or simply on it's own because, it's just that good!

Ingredients

  • 1 (or 1 1/2 - 2 pounds) Butternut Squash, peeled, seeded, and cubed
  • 1/2 large Sweet Onion, diced
  • 2 Carrots, peeled and diced
  • 2 Stalks Celery, diced
  • 1/2 Orange or Yellow Sweet Bell Pepper
  • 3 Cloves Garlic, peeled and minced
  • 3 Sprigs Fresh Thyme
  • 3 cups Chicken Stock
  • 1 tbsp Olive Oil or Butter
  • 1/3 cup Heavy Cream (optional)
  • 1/2 tsp Salt, more or less to taste
  • 1/4 tsp Freshly Cracked Black Pepper
  • Roasted Pumpkin Seeds, for garnish (optional)
  • Fresh Parsley or Chives, for garnish (optional)

Instructions

1

Starting with butternut squash as a base, add butternut squash, sweet onion, carrots, celery, sweet bell peppers, garlic, thyme, olive oil, chicken stock, salt and black pepper to an Instant Pot or pressure cooker. Securely close lid and set vent (float valve) to “SEALING”.

2

Set Instant Pot to "Pressure Cook" for 10 minutes - see notes section.

3

Once timer has ended, very carefully turn the vent to “VENTING” for quick release, and wait until all of the steam has released and the valve has dropped. Then, remove the lid.

4

Remove and discard the thyme. Mix in cream, or wait until after pureed then add cream - the latter is my preference.

5

Using an immersion blender or traditional blender, puree the soup until very smooth. If using a traditional blender, ensure the soup has cooled a bit and blend in 2 batches.

6

Taste, adding more salt or freshly cracked black pepper if needed.

7

Garnish with roasted pumpkin seeds, fresh parsley or chives and a drizzle of cream.

Notes

10 seconds after choosing the settings, the cooker will beep 3 times and display "ON" to indicate that the cooker has entered preheating cycle. This preheating cycle can last anywhere from a few minutes to 40 minutes for the pressure to rise and the float valve to rise. Once the pressure is reached, the cooker will display the remaining cooking time and countdown.

Creamy Instant Pot Butternut Squash Soup Side View Shot

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