Top 3 Pressure Cooker Butternut Squash Soup Recipes

Despite not using cream, this butternut squash soup made in the instant pot is opulently creamy. This nutritious pressure cooker recipe comes together quickly and easily!

The Instant Pot Butternut Squash Soup is the autumn soup recipe that will become your go-to whenever you’re in the mood for a warm bowl of comforting soup. This soup recipe will take care of your need for an unbelievably tasty, quick, and easy dinner.

Even though you can complete this simple butternut squash soup in less than an hour, it has the deep flavor of a dish that has simmered for hours. For this, you can thank your pressure cooker—that enchanted device that effortlessly combines flavors and brings out the natural richness of ingredients.

I like to prepare a large quantity of this butternut squash soup in my Instant Pot because it’s great for meal preparation. This vegetarian soup reheats beautifully for lunches during the week. It makes for a hearty, filling meal when paired with a salad or some bread. Additionally, this butternut squash soup freezes really well for future quick meals.

Here is 3 recipe(s):

Instant Pot Butternut Squash Soup

If you want more of a kick, feel free to add more cayenne to this delicious Instant Pot Butternut Squash Soup recipe, which is quick and simple to make in the pressure cooker and is naturally gluten-free and vegan.

Prep: 12min

Total: 28min

Yield: 6

Ingredients:

• 2 cups vegetable stock
• 4 cloves garlic, peeled and minced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, cored and diced
• 1 medium (uncooked) butternut squash*, peeled, seeded and diced
• 1 sprig fresh sage
• 1 white onion, diced
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon freshly-ground black pepper, or more to taste
• 1/8 teaspoon cayenne, or more to taste
• pinch of ground cinnamon and nutmeg
• 1/2 cup canned (unsweetened) coconut milk
• Extra coconut milk and smoked paprika (or cayenne pepper) are optional garnishes.

Instruction:

1. To an Instant Pot pressure cooker, add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, and nutmeg. Toss to combine. Close lid securely and set vent to “Sealing”.
2. Press “Manual,” then “Pressure” until the “High Pressure” light turns on, and then use the +/- buttons to change the time until it says “8 Minutes.” Cook. Once all of the steam has been released and the valve has dropped, carefully switch the vent to “Venting” for quick release. Remove the lid.
3. Remove and discard the sage. Stir in the coconut milk.
4. Use an immersion blender to puree the soup until smooth. (Alternatively, you can divide the soup into two portions and puree it in a regular blender in batches, taking extreme caution when handling the hot liquid. If necessary, taste and add more salt, pepper, and cayenne.
5. Serve warm, with optional garnishes if desired.

Pressure Cooker Creamy Butternut Squash Soup

A quick and simple 20-minute dinner idea is Pressure Cooker Creamy Butternut Squash Soup, a hearty and healthy recipe made in your Instant Pot.

Prep: 5min

Total: 20min

Serving Size: 2 cups

Nutritional information per serving: 2 cups, 390 calories, 45 grams of carbohydrates, 29 milligrams of cholesterol, 19 grams of fat, 10 grams of fiber, 16 grams of protein, 7 grams of saturated fat, 690 grams of sodium, 15 grams of sugar, 0 grams of trans fat, and 10 grams of unsaturated fat.

Ingredients:

• 1 Tbsp. olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, chopped
• 2 tsp. diced garlic
• 1 tsp. fresh ground ginger
• 2 lb. butternut squash, peeled and cubed (1 medium squash)
• 1 medium apple, peeled cored and chopped
• 1 tsp. sage
• 1/8 tsp. chili powder
• 1/4 tsp. sea salt
• 3 c. chicken stock
• 3 oz. goat cheese or cream cheese
• 1/3 c. Parmesan cheese
• Salted Pepitas for garnish

Instruction:

1. Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute.
2. Include the chicken stock, cubed squash, apple, sage, chili powder, and sea salt.
3. your Instant Pot’s lid in place and turn the knob to seal it. Cook for 5 minutes at high pressure, then quickly release the pressure.
4. Puree the mixture in the Instant Pot using an immersion blender.
5. Continue blending after adding the Parmesan and goat cheese until it is very smooth.
6. Serve garnished with Pepitas.

Instant Pot Butternut Squash Soup

Despite not using cream, this butternut squash soup made in the instant pot is opulently creamy. This nutritious pressure cooker recipe comes together quickly and easily!

Prep: 15min

Total: 50min

Yield: 6

Serving Size: 1.25 cups

Nutrition Facts: servingSize 1. 25 cups, 136 kcal, 21 g of carbohydrate, 2 g of protein, 6 g of fat, 3 g of saturated fat, 10 mg of cholesterol, 614 mg of sodium, 3 g of fiber, and 5 g of sugar

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion (chopped (about 1 cup))
• 2 cloves garlic (minced)
• 3 cups low sodium vegetable broth
• 1 large carrot (sliced into 1/2-inch pieces)
• One large (roughly 3-pound) butternut squash, peeled, seeded, and chopped into 1-inch pieces (about 6 to 8 cups total).
• 2 tablespoons butter
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

Instruction:

1. Add the olive oil to the Instant Pot’s saute setting. When the pot is hot, add the onion and cook for 2 minutes, or until the onion starts to soften. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
2. Scrape up any bits that may be stuck to the pot’s bottom with a spatula before adding 1 cup of the vegetable broth. Add the remaining ingredients to the pot, along with the final 2 cups of broth. Stir.
3. Turn the steam release valve to the sealing position and close the Instant Pot lid. Using the pressure cook or manual function, set the cooking time to 10 minutes at high pressure.
4. After the Instant Pot has reached pressure, which takes around 15 minutes, the cooking timer will start to run out. Allow the pressure to naturally release for 10 minutes after the cook cycle is finished by leaving the Instant Pot alone. Then carefully turn the steam release valve to the venting position to quickly release any remaining pressure. (I do this using the handle of a long spoon. ).
5. Open the Instant Pot lid once all of the steam has evaporated and the pin has dropped. The soup can be blended in batches in a blender or with an immersion blender until it is smooth. Serve.

EASY 30 Minute Instant Pot Butternut Squash Soup – Panera COPYCAT Recipe

FAQ

How do you make butternut squash soup taste better?

A small amount of butter enhances the flavor and makes the soup truly irresistible without adding weight to it like heavy cream often does. (You can substitute olive oil for vegan/dairy-free soup. It’s already vegetarian. (That’s a small tip I included in my cookbook for my tomato soup.

What brings out the flavor of butternut squash?

Olive oil, salt, and pepper are the basic ingredients, but the addition of fresh rosemary, maple syrup, and cinnamon elevates the dish and gives it a festive flair that you’ll be proud to serve at the table.

How does Gordon Ramsay make butternut squash soup?

You can quickly moisten the food by steaming, boiling, microwaving, or pressure cooking this winter squash. These techniques are excellent for soups and purees even though they don’t add much flavor. Personally, roasting tastes the best.