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butternut squash soup with cream and fresh herbs on top
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Instant Pot Butternut Squash Soup

If you are a fan of butternut squash soup you will want to try this Instant Pot Butternut Squash Soup. This soup is creamy, rich, and naturally gluten-free and vegetarian.
Course Dinner
Cuisine American
Keyword butternut squash recipe, butternut squash soup, creamy butternut squash soup, gluten free instant pot recipe, instant pot butternut squash soup, instant pot soup, instapot soup, pressure cooker butternut squash soup, vegetarian instant pot recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 265kcal
Author Kelsey

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter unsalted
  • 1 small Vidalia onion chopped
  • 2 large garlic cloves minced
  • 5 large sage leaves minced
  • 8 sprigs fresh thyme
  • 1 medium butternut squash peeled and seeds removed & chopped into 1” cubes
  • 1 1/4 cups vegetable
  • 1 teaspoon kosher salt
  • 1 cup heavy cream
  • 4 ounces goat cheese to garnish

Instructions

  • Turn your Instant Pot to saute mode and add in butter and your oil and let the butter melt. Then toss in your diced onions and cook until softened and begins to turn golden brown. This takes around 5 minutes.
  • Now toss in your garlic and sage and cook another minute.
  • Turn off the saute feature and pour in your vegetable stock. Use a wooden spoon to scrape away any bits stuck on bottom of the pot.
  • Toss in your cubed butternut squash, salt, and thyme. I wrap the thyme in butcher string to keep it together.
  • Place lid on the pressure cooker and turn the valve to seasling. Cook high pressure for 12 minutes with a quick release.
  • Once you remove lid, remove the thyme stems. Use an immersion blender to blend up the soup until creamy.
  • Add in your heavy cream and stir.
  • Then ladle up and serve with goat cheesy, more heavy cream, cracked pepper, salt, etc.
  • This Instant Pot butternut squash soup is so easy and delicious to make.

Notes

  • You can store your soup in the fridge for up to 4 days.
  • To reheat use microwave or stove. If it is too thick feel free to stir in more stock or cream.
  • If you want the soup thicker mix, then add 2 tablespoons cornstarch and 2 tablespoons vegetable stock and turn the saute feature on and stir until the soup thickens.
  • You can use dried thyme, just do 1/2 teaspoon.
  • Pair your soup with dinner rolls, crusty bread, or even a salad.
  • You can double this recipe if you have a larger instant pot. Just don't go over the max fill line.
  • Feel free to use chicken stock to replace of vegetable stock if you would like.

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 11g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 59mg | Sodium: 465mg | Fiber: 3g | Sugar: 5g