EASY 30 Minute Instant Pot Butternut Squash Soup - Panera COPYCAT Recipe

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious; carrots are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier; water is the most economical.

Show different sizes of butternut squash (2 to 3 pounds) for reference.

Wash the butternut squash, chop off the top and bottom, and peel it.

Chop the squash into quarters and scoop out the seeds with a spoon.

Chop the squash into rough pieces (doesn't need to be even).

Set the chopped squash aside (should yield 6 to 8 cups).

Set the Instant Pot to sauté and wait until it says hot.

Add 1 tablespoon of extra virgin olive oil and 3/4 cup of chopped onion to the pot.

Cook the onion until translucent, stirring frequently to prevent burning.

Add the chopped butternut squash (6 to 8 cups), 1 cup of roughly chopped carrots, and 3 cups of chicken broth to the pot.

Pour in 2 cups of apple cider or apple juice.

Add 1 teaspoon of curry powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.

Close the lid of the Instant Pot and set it to cook for 6 minutes.

Wait for the Instant Pot to come to pressure (about 10 to 15 minutes).

Once cooking is complete, allow for a 10-minute slow release of pressure.

Release any remaining pressure and remove the lid.

Add 1/2 cup of pumpkin puree, 2 tablespoons of butter, 2 ounces of cream cheese, and 2 tablespoons of brown sugar to the pot.

Use an immersion blender to blend the soup until smooth (or transfer to a regular blender in batches).

Taste the soup and add salt to your preference (about 1/2 teaspoon added).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary