Pressure Cooker Butternut Squash Soup is quick and easy! Steam whole squash in your Instant Pot, then mash with onions, mirepoix, apples, and broth. Simple, steamy, dreamy.
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Winter squashes are my favorite vegetable to cook with during the cold months. They’re so savory and sweet, and they’re especially great for making delicious, comforting soups!
3 easy steps to butternut squash soup
This soup is prepared in three easy steps:
- The butternut squash is quartered and steamed in the pressure cooker. (I love my Instant Pot!) Once steamed, it’s very easy to separate the pulp from the tough outer skin. This is a great way to prepare winter squash if you’re careful about peeling and dicing tough, raw squash.
- Next, sauté the other veggies for the soup right in the Instant Pot. This is a basic blend of celery, carrots, and onions along with this soup’s second main ingredient, a sweet and tart Granny Smith apple. The apple adds an extra dimension of flavor and also brightens the texture of the soup.
- Finally, return the pumpkin to the pressure cooker and puree into a soup using an immersion blender. You can use a regular blender if you want, but I love this simpler, less messy option.
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Do you really love thick butternut squash soup?! Add only half the recommended amount of broth, puree, then stir in more broth as needed until you reach your desired consistency.
If you’ve already added the broth and think your soup is too thin, try adding a few pieces of bread or a cup of canned kidney beans and puree the soup again. That really thickens the soup!
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What to serve with butternut squash soup
Serve the soup with a dollop of plain yoghurt and a pinch of chives on top.
It makes a nice light meal on its own, or you can pair it with garlic bread, grilled cheese, or panini for a heartier meal.
How to Freeze Butternut Squash Soup
This soup will keep in the fridge for about a week and can be reheated in the microwave or on the stovetop over low heat.
Transfer to freezer containers or bags to freeze, then freeze for up to three months. Thaw in the refrigerator overnight if you have time, or reheat the frozen soup on the stovetop over low heat until steaming.
Want more pumpkin soup recipes?
- Curry Squash and Pear Soup
- Butternut Squash and Apple Soup
- Curry Butternut Squash Soup
- Roasted Kabocha Pumpkin Soup
- Creamy pumpkin soup with smoked paprika
Instant Pot Butternut Squash Soup
ingredients
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1 medium (2 1/2 to 3 lb) Butternut Squash
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1 1/2 cups water
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2 tablespoon unsalted butter
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1 Middle yellow onionchopped small
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1 celery ribchopped small
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1 Middle carrotchopped small
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1 large (8 ounces) Granny Smith or other tart apple, peeled, cored and diced
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1 quart chicken or vegetable broth
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1 prize each of Nutmeg, cinnamon, cayenne pepper, salt and pepper
Serve:
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Chopped chives
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Natural yoghurt
method
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Prepare the squash for steaming:
Lay the squash on its side on a cutting board – you can use a kitchen towel to hold it in place for extra stability. Cut off the stem, then cut the squash in half, where the thinner neck meets the larger base. Cut each section in half again, then scoop out the seeds.
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Steaming Pumpkin Under Pressure:
Place a wire metal trivet in your electric pressure cooker (6 quart or larger) and pour in 1 1/2 cups of water. Arrange the pumpkin pieces in a single layer on the trivet. It’s okay if they overlap a little.
Secure the lid of your pressure cooker and make sure the pressure relief valve is set to its sealing position. Choose the Steam or Manual setting and set the cooking time to 7 minutes at high pressure. (If using a pressure cooker, steam the squash on high pressure for 6 minutes.)
The pot takes about 10 minutes to build up pressure, then the cooking program begins.
When cooking is complete, set the pressure relief valve to the vent position. When the pressure is completely released, open the pot and use tongs to transfer the squash to a cutting board to cool.
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Fry the other ingredients and add the broth:
Remove the inner pot from the pressure cooker body, remove the trivet and pour out the water. Place the inner pot back into your pressure cooker.
Reset the cooking program on your pressure cooker and select the highest “sauté” setting. Melt butter in saucepan.
When the butter is melted and bubbling, add the onion, celery, carrot, and apple. Sauté until onions are translucent, about five minutes.
Pour in the broth, bring to the boil.
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Peel the squash from the skin:
While you wait for the broth to simmer, use a large spoon to scoop the squash from the outer skin. Add the squash to the saucepan (it’s okay if the broth isn’t quite simmering).
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Cook a soup:
Let the soup simmer until the apples and other vegetables are tender, about 5 to 7 minutes.
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Puree the soup, season and serve
Use an immersion blender or conventional blender to process the soup until smooth. (If using a conventional blender, blend in batches, the top loosening slightly. Use a tea towel to hold the lid in place while blending.)
Stir in the spices and taste, adding more salt if needed. Pour the soup into bowls and serve sprinkled with a dollop of yoghurt and chives.
This soup will keep in the fridge for about a week or freeze for up to 3 months.
| nutritional information (per serving) | |
|---|---|
| 173 | calories |
| 5g | Fat |
| 29g | carbohydrates |
| 6g | protein |
