Instant Pot Butternut Squash Soup
This Instant Pot Butternut Squash Soup recipe is amazingly delicious, packed with flavor, and super quick and easy to make. The flavors blend beautifully and makes for a delicious lunch or light dinner.
Servings: 6 servings
Calories: 117kcal
Ingredients
- 2 cups stock vegetable or chicken
- 3 cloves garlic peeled and minced
- 1- inch fresh ginger peeled and minced
- 1 apple cored and diced
- 4 cups butternut squash peeled, seeded and cubed
- 3 sprigs fresh thyme
- 1 small onion diced
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon freshly ground black pepper or more to taste
- pinch of ground cinnamon
- 1/2 cup milk half n-half, cream, or coconut milk
Instructions
- Add the stock, garlic, ginger, apple, butternut squash, thyme, onion, salt, pepper, and cinnamon to the Instant Pot pressure cooker. Stir, close the lid, and set the valve to "sealing."
- Select manual high pressure and set the Instant Pot to cook for 8 minutes. Once cooked, quickly release the pressure and remove the lid.
- Stir in the milk and puree the soup in a blender or use an immersion blender. If using a blender, transfer the soup in 2 separate batches.
- Season with additional salt and pepper as desired and serve.
Notes
Soup Stock
Either vegetable or chicken stock works great!Garnish Ideas
I like to drizzle a bit more cream on the top, along with fresh thyme. Fresh red pepper flakes are also delicious!Nutrition
Serving: 1g | Calories: 117kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 308mg | Fiber: 5g | Sugar: 8g