Instant Pot Butternut Squash Soup is so quick and easy to make using your pressure cooker. This delicious recipe uses butternut squash, rosemary, sage, some aromatics, and heavy cream to yield a velvety and creamy soup full of Fall flavors.
1(2-3 pound)large butternut squash, peeled, seeded, cut into 2-inch cubes
1tablespoonolive oil
1yellow onion, diced
3garlic cloves
3cupschicken broth or vegetable broth
½teaspoonsalt
½teaspoonfreshly ground pepper
3sage leaves, chopped
1sprig rosemary
½cupheavy cream (or coconut milk for dairy-free option)
Garnishes (optional)
toasted pepitas
chopped fresh parsley
chopped cooked bacon
Instructions
To the Instant Pot, select the [Sauté] mode. Wait until the pot is "hot", then add olive oil and yellow onion. Cook for 3-4 minutes, stirring occasionally until the onion is translucent. Press [Cancel].
Stir in the garlic. Then, deglaze the pot with chicken broth. Add butternut squash, salt, pepper, sage, and rosemary.
Close the lid. Set the instant pot to [Pressure Cook] on high pressure for 10 minutes. When the cooking function ends, quick release the pressure by turning the pressure release valve to the "venting" position. Remove and discard the rosemary. Add the heavy cream.
Use an immersion blender (or traditional blender working in 2 batches) to purée the soup.