Instant Pot Butternut Squash Soup

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.

Add the trivet inside the Instant Pot and pour in 1 cup of water.

Add 2 pounds of butternut squash on top of the trivet.

Secure the lid and set to sealing position. Press the pressure cook button and set for 6 minutes on high pressure.

While the squash is cooking, chop 3 shallots.

Once the cooking time is up, perform a quick release and remove the lid.

Using a slotted spoon, remove the butternut squash and place it in a bowl. Drain the water from the pot and remove the trivet.

Return the pot to the base and press the sauté button, adjusting to the high setting.

Add 2 tablespoons of salted butter and 1 tablespoon of olive oil. Once melted, add the chopped shallots and sauté for about 3 minutes until softened and slightly browned.

Add 1 tablespoon of crushed garlic and stir for 1 minute to combine.

Pour in 4 cups of broth (2 cups chicken broth and 2 cups garlic broth) and stir to deglaze the pot.

Season with 1 tablespoon seasoned salt, 1 teaspoon black pepper, 1/4 teaspoon white pepper, 1/4 teaspoon nutmeg, 1 teaspoon rubbed sage, and 1 teaspoon dried thyme. Mix well.

Secure the lid again, set to sealing position, and pressure cook for 3 minutes on high pressure.

Perform a quick release and remove the lid. Add the cooked butternut squash back into the pot.

Use an immersion blender to puree the soup until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary