Instant Pot Butternut Squash Soup

 Instant Pot Butternut Squash Soup is smooth, creamy, and oh so satisfying on a chilly fall day! This classic fall soup is easy to make in the pressure cooker in just 30 minutes.

This fall, cozy up with more of the very best comforting soup recipes like Potato Leek Soup and Sweet Potato Soup.

Ingredients

2 tbsp olive oil

1 medium yellow onion

3 oz celery

3 large garlic cloves smashed

24 oz butternut squash peeled, seeded, and chopped

10 oz golden potatoes

1 tsp sage

salt

3 cups chicken stock just enough to barely cover the veggies

1/4 cup heavy whipping cream

Instructions

Chop veggies into about 1/2-inch cubes and set them aside.

Set Instant Pot to saute and let it heat up. Add oil.

Saute onion and celery until starts to golden.

Smash garlic and add it to the pot. Saute until fragrant.

Add squash and potatoes, stir, and saute for a few minutes. 

Add sage, salt, and chicken stock.

Stir and close the lid and make sure it’s latched. Turn the valve to “seal” and set the Instant Pot to pressure cook on high pressure cook mode for 15 minutes.

Let it do a natural release for about 10 minutes. Be careful opening the lid.

Transfer everything into a blender but don’t add all of the broth or soup might be too runny. Set aside about 1/2 cup of broth and blend everything until smooth. Check and see if you like the consistency and if you need to add the broth that was set aside. 

Add heavy cream and blend just until it’s mixed in.

Serve with crackers, grilled cheese, chick peas, or croutons.

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