Today I’m bringing your fantastic recipe for rich and creamy Instant Pot Butternut Squash Soup ENTIRELY made in the pressure cooker. I have typically shied away from doing a lot of cooking with hard squash since they take so long to cook. You typically have to roast them for quite a bit of time in the over or perhaps steam them until they are tender. Even using the microwave can take more than an hour, and that is to just cook the squash part of the recipe.
Today’s version of Butternut Squash Soup changes all that! Cooking squash in the instant pot LITERALLY takes only a few minutes. And you can go on to complete the entire dish right there in the pressure cooker. It it a GAME CHANGER. Plus this recipe can be made vegetarian or even vegan, which makes it a perfect dish for Fridays in lent.
Cooking Whole Butternut Squash in the Instant Pot:
For my recipe I used 2 whole butternut squash, seeded, halved and then halved again.
Using the steamer trivet that came with your Instant Pot to hold the chunks of squash so they dont’ touch the bottom of the pot (or use small a wire rack.).
Add about 1-1/2 cups of water to the bottom of the pot. Secure the lid and set the pressure valve to “seal”.
Set your pot to cook for 7 minutes at High Pressure (on my machine it is 7 minutes on the “pressure cook” setting.)
All the pot to build pressure and cook the squash for 7 minutes. Vent the steam, open the pot and remove the squash to cool on a wire rack.
Making Butternut Squash Soup in the Instant Pot:
Dump out the remaining water and wash out your insert. Return it to the pot and add vegetable oil and 1 chopped onion. Set the instant pot to the “Sauté” function and soften the onions. Add brown sugar, ginger, garlic and nutmeg, salt and pepper.
Scrape the flesh of the squash out of the tough skin and add it to the instant pot along with a can of chicken broth**.
Reduce heat to lowest setting and simmer for 10 minutes. Thin soup with either milk or cream to desired consistency. (I like it thick so I only added about 1/4 cup of milk to mine)
Using either an immersion blender or batch wise in a regular blender, puree the soup. If you want to make sure you soup is extremely creamy, strain it through a sieve before returning it to the pot. You can also store this soup refrigerated or frozen since it reheats well.
I served mine with creme fraiche and fresh ground nutmeg.
The entire process took less than 30 minutes from squash to table, and it is a great way to get my kids to eat a veggie they may not normally eat.
**If you want to make this vegan or cut the fat, leave out the milk and use vegetable broth or water instead of the chicken broth.
Instant Pot Butternut Squash Soup with Ginger and Nutmeg
Easy Instant Pot Butternut Squash Soup with ginger and nutmeg made in the pressure cooker. So easy and quick! Cook both the squash AND the soup in the Pressure Cooker. The entire recipe takes less than 30 minutes!
- 2 whole Butternut Squash (about 4 pounds)
- 1-1/2 cup water
- 1 whole onion choppped
- 3 tsp fresh grated ginger
- 2 cloves garlic minced
- 1 tsp nutmeg
- 2 tsp salt
- Pepper to taste
- 1 can chicken broth
- 1/2-1 cup milk or heavy cream
- Step 1 Quarter squash and remove seeds.
- Step 2 Place on wire rack in bottom of pressure cooker.
- Step 3 Add 1-1/2 cups of water to the bottom of the pot. Secure and seal pressure cooker.
- Step 4 Cook for 7 minutes at High Pressure.
- Step 5 Vent the steam, open the pot and remove the squash to cool on a wire rack.
- Step 6 Dump out the remaining water and wash out your insert. Return it to the pot and add oil and chopped onion.
- Step 7 Sautee on sautee setting
- Step 8 Add brown sugar, ginger, garlic and nutmeg, salt and pepper.
- Step 9 Add chicken broth and flesh from cooked squash.
- Step 10 Reduce heat to lowest setting and simmer for 10 minutes. Thin soup with either milk or cream to desired consistency.
- Step 11 Using either an immersion blender or batch wise in a regular blender, puree the soup.
- Step 12 (Optional) Strain it through a sieve before returning it to the pot.
- Step 13 Soup can be stored frozen or refrigerated and reheated.
- Step 14
- Step 15 Serve with creme fraiche and fresh ground nutmeg.