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Instant Pot Butternut Squash Soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up savory butternut squash soup in minutes. Pressure cook whole squash, blend with onion, mirepoix, apples, and broth for a cozy delight.
Ingredients:
  • To serve:
  • Chopped chives
  • Plain yogurt
  • 1 medium (2 1/2 to 3 pound) butternut squash
  • 1 1/2 cups water
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped small
  • 1 celery rib, chopped small
  • 1 medium carrot, chopped small
  • 1 large (8-ounce) Granny Smith or other tart apple, peeled, cored, and diced small
  • 1 quart chicken or vegetable stock
  • 1 pinch each of nutmeg, cinnamon, cayenne, salt and pepper
Instructions:
  • To prepare the squash for steaming, secure the squash on a cutting board and remove the stem. Cut the squash in half lengthwise where the neck meets the bottom. Divide each half in two again and scoop out the seeds.
  • Steam the squash effortlessly: Add a wire metal trivet to your 6-quart or larger electric pressure cooker and pour in 1 1/2 cups of water. Place the squash pieces on top of the trivet in a single layer, allowing them to slightly overlap. Seal the lid of the pressure cooker, ensuring the pressure release valve is closed. Cook on high pressure for 7 minutes using the "Steam" or "Manual" setting. If using a stovetop pressure cooker, steam for 6 minutes on high pressure. It will take approximately 10 minutes to reach pressure before the cooking process begins. Once done, quick release the pressure by moving the valve to venting. Transfer the squash to a cutting board using tongs to cool before further use.
  • To prepare the other ingredients and incorporate the broth, carefully set up your pressure cooker: Take out the inner pot, discard the trivet, and eliminate any excess water. Reinsert the inner pot and switch on the pressure cooker to the highest "Sauté" mode. Melt the butter in the pot, then add in the onion, celery, carrot, and apple. Cook until the onions are translucent, approximately five minutes. Lastly, pour in the broth and allow it to simmer.
  • Using a large spoon, detach the squash from the skin and add it to the pot, even if the broth has not yet come to a simmer.
  • Allow the soup to gently simmer until the apples and vegetables are tender, typically 5 to 7 minutes.
  • Blend the soup until smooth using an immersion or traditional blender. Season with spices and adjust salt to taste. Serve with a dollop of yogurt and sprinkled chives on top. Refrigerate for up to a week or freeze for up to 3 months. Share your feedback below!

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