Pressure Cooker Creamy Butternut Squash Soup is a healthy and hearty recipe made in your Instant Pot for a quick and easy 20 minute vegetarian dinner idea.
Pressure Cooker Butternut Squash Soup
As soon as the weather starts to turn at the start of fall, Butternut Squash Soup is one of my FAVORITE dishes to enjoy. With the brisk weather sweeping into our area a couple of weeks ago, I was craving a rich and delicious bowl of this squash soup. We don’t have any nice restaurants where you can get it and the boxed stuff is always utterly disappointing.
My lazy pregnant self wasn’t in the mood to roast all my vegetables up and wait for a over an hour for this Roasted Butternut Squash & Bacon Soup. It really is delicious, but I wanted something pronto. That is where my Instant Pot came into play with this Pressure Cooker Butternut Squash Soup.
Instant Pot Butternut Squash Soup
I quickly realized, my beloved Instant Pot could whip up this soup faster than any other appliance in my kitchen. I cooked up some onion, bell pepper and garlic on the saute function and added in the remaining squash, apples, spices and chicken broth. The apples are an unexpected ingredient for most people, but they add a nice sweetness to the recipe and really round out the flavors nicely. I highly recommend that you don’t forgo that ingredient!
I used pre-cut butternut squash to make life even easier. Squash is one of the few vegetables I will pay a few extra bucks for the convenience of having it pre-cut. I really just don’t enjoy tackling a squash unless I have to. Frozen cubed squash is another great time saver for this recipe and is much more cost effective.
Insant Pot Squash Soup
I placed the lid on the electric pressure cooker and set it for 5 minutes under pressure and the squash and veggies were perfectly cooked. I popped my Immersion Blender in the Instant Pot and began pureeing up the goodness.
Once it was almost smooth and still piping hot, I added the goat cheese and Parmesan and then continued to puree it until it was velvety smooth. If you aren’t a goat cheese fan or just don’t have it on hand, cream cheese is a great alternative. It gives you the same creaminess, without the little tang from the goat cheese.
Creamy Soup in Pressure Cooker
If you don’t have an immersion blender, which I highly recommend for tasks like this, you could transfer the mixture to a regular blender in batches to blend it. This is a littler cumbersome, but it will give you a smoother and creamier soup in the end.
One of my favorite ways to garnish Butternut Squash Soup, apart from crispy bacon, are salty Pepitas. They add the perfect bite to the creamy and smooth soup for a truly amazing dish.
My husband isn’t a big soup eater, much less a vegetable soup eater, so I got to enjoy every last drop of this soup all to myself! I had a big bowl for dinner and then packed it up for lunches for the week with a small bag of Pepitas. It was the perfect way to enjoy some much needed vegetables in a mouthwatering recipe throughout the week. Just looking at these photos has me craving it all over again!
More Instant Pot Soup Recipes!
- Pressure Cooker Hamburger & Pasta Soup
- Instant Pot Chicken Tortilla Soup
- Pressure Cooker Creamy Carrot Soup
- Healthy Pressure Cooker White Chicken Chili Soup
- Lemon Chicken & Brown Rice Soup in Pressure Cooker
- Pressure Cooker Creamy Garden Tomato Soup
- Pressure Cooker Stuffed Pepper Sausage Soup
- Creamy Ham & Tortellini Soup in Pressure Cooker
Pressure Cooker Creamy Butternut Squash Soup
Pressure Cooker Creamy Butternut Squash Soup is a healthy and hearty recipe made in your Instant Pot for a quick and easy 20 minute dinner idea.
Ingredients
- 1 Tbsp. olive oil
- 1 large yellow onion diced
- 1 red bell pepper chopped
- 2 tsp. diced garlic
- 1 tsp. fresh ground ginger
- 2 lb. butternut squash peeled and cubed (1 medium squash)
- 1 medium apple peeled cored and chopped
- 1 tsp. sage
- 1/8 tsp. chili powder
- 1/4 tsp. sea salt
- 3 c. chicken stock
- 3 oz. goat cheese or cream cheese
- 1/3 c. Parmesan cheese
- Salted Pepitas for garnish
Instructions
- Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute.
- Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
- Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.
- Using an immersion blender in the Instant Pot, puree the mixture.
- Add the goat cheese and Parmesan and continue pureeing until very smooth.
- Serve garnished with Pepitas.
Anne says
The soup was fantastic. I used fresh rosemary as I did not have sage. Did not use the cream cheese. Immersion blender is worth the investment. Thanks for sharing your recipe. It’s going into my favorite soup recipes.
Jess says
I have never commented on a blog post before but I enjoyed this soup so much I felt compelled to write. Recipe was perfect and tasted so much better than I expected. Thank you so much for sharing it!
Danielle Green says
Thanks so much for the feedback Jess! It’s one of my favorite soups this time of year.
Jess says
I have never commented on a blog post before but I enjoyed this soup so much I felt compelled to write. Recipe was perfect and tasted so much better than I expected. Thank you so much for sharing it!
Sarah says
What is fresh ground ginger? I have fresh ginger root and I have ground ginger. I can’t ground my fresh ginger, I can only grate and chop.. so is this saying fresh ginger or ground ginger (powder form)? Just cause powdered ground ginger takes a lot less to season than fresh and don’t want to overdo the ginger.. 1 tsp fresh ginger ginger is 1/8 tsp ground ginger.. thanks!
Danielle Green says
Fresh GRATED ginger.
Sarah says
Thanks! I made this a couple nights ago, didn’t have goat or cream cheese but had ricotta. It’s delicous! I’ve been looking for a good butternut squash soup that actually tastes like butternut squash and this is it!
Danielle Green says
Happy to hear you enjoyed it Sarah!
Sandi Borgmeyer says
I made the soup with a variety of winter squash. It as absolutely delicious ?. Even my husbandsomdelicious and healthy for the. Great recipe….health you and delicious!
Sandi Borgmeyer says
I made the soup with a variety of winter squash. It as absolutely delicious ?. Even my husbandsomdelicious and healthy for the. Great recipe….health you and delicious!
Jenny Nelson says
Great flavor and texture! I used two smaller butternut squashes and used cream cheese instead of goat cheese – turned out perfect! I didn’t have an immersion blender so I transferred everything to a blender. It was a little extra work but the texture was amazing! I will definitely make this soup again. Thank you!
Danielle Green says
So happy to hear you enjoyed it Jenny! Those immersion blenders are totally worth the investment if you make soup much. 🙂
Jenny Nelson says
Great flavor and texture! I used two smaller butternut squashes and used cream cheese instead of goat cheese – turned out perfect! I didn’t have an immersion blender so I transferred everything to a blender. It was a little extra work but the texture was amazing! I will definitely make this soup again. Thank you!
Giannina Rochlin says
Really excellent soup. Made it tonight and my husband and I enjoyed it so much. The goat cheese was a great addition!
Danielle Green says
The goat cheese is my favorite part! Happy to hear you enjoyed it Gianniana.
Giannina Rochlin says
Really excellent soup. Made it tonight and my husband and I enjoyed it so much. The goat cheese was a great addition!
Michelle Pollard says
Delicious! I seasoned mine with ginger and cardamon, (no chili powder) it was delicious!
Michelle Pollard says
Delicious! I seasoned mine with ginger and cardamon, (no chili powder) it was delicious!
A says
Easily and Delicious! Used turkey broth and lots more salt and added pepper too!
A says
Easily and Delicious! Used turkey broth and lots more salt and added pepper too!
Marie says
I have doubled this recipe I’m my 8 quart IP. Do I have to double the cooking time?
Danielle Green says
No, you shouldn’t need to increase the cook time. It will just take longer to come to pressure.
Scott M. says
Could the recipe be doubled to still fit in the 6qt??
Danielle Green says
It should double fine. I would just add the chicken broth last and fill that up to the max line in case it is too much. If there is still some remaining after you hit the max line, just add it in after it has cooked under pressure.
Nichole says
I actually just recently got my Instant Pot and have been looking for new recipes to try! Can’t wait to try this soup!
Jocelyn (Grandbaby Cakes) says
This soup looks great!!
Nichole says
I actually just recently got my Instant Pot and have been looking for new recipes to try! Can’t wait to try this soup!
Serena | Serena Bakes Simply From Scratch says
Wow! The color is gorgeous! I really need to get an instapot so I can try it.
Martha Fuller says
I use my pressure cooker for these IP recipes.
Hadia says
Looks so hearty and flavorful, just what I need for the moment, and I like the salted pepitas you put on top!