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.
Carol says
Has anyone frozen this soup?
Danielle Green says
I have and it’s great reheated!
Carol says
Has anyone frozen this soup?
Jen says
I made this last night. It was delicious! The hard part is dicing raw butternut squash, but it was well worth the effort in the end.
My husband is allergic to onions, so I left that out. I didn’t have fresh ginger so I used powdered. Cayenne instead of chilli powder.
Despite my substitutions, it still turned out great. It’s a very flexible recipe!
Jen says
I made this last night. It was delicious! The hard part is dicing raw butternut squash, but it was well worth the effort in the end.
My husband is allergic to onions, so I left that out. I didn’t have fresh ginger so I used powdered. Cayenne instead of chilli powder.
Despite my substitutions, it still turned out great. It’s a very flexible recipe!
Mayuri says
It was excellent. I made it today for Canadian Thanksgiving. I made a vegan version by adding coconut milk – unsweetened instead of the cream cheese.
Danielle Green says
I’m so happy you enjoyed it!
Mayuri says
It was excellent. I made it today for Canadian Thanksgiving. I made a vegan version by adding coconut milk – unsweetened instead of the cream cheese.
Teresa Lohan says
Just finished making this. Pretty much stuck to the recipe except for the addition of a carrot because I got two recipes mixed up in my head. Oh well still tasted great. I even roasted up some pumpkin seeds to sprinkle on the top. That worked really well thanks so much. It will now become a favorite.
Danielle Green says
I’m sure carrot was great in the soup! 🙂
Teresa Lohan says
Just finished making this. Pretty much stuck to the recipe except for the addition of a carrot because I got two recipes mixed up in my head. Oh well still tasted great. I even roasted up some pumpkin seeds to sprinkle on the top. That worked really well thanks so much. It will now become a favorite.
Pat says
Is it frozen cubed butternut squash that you use? Where do you buy it? Thank you!
Danielle Green says
No, I used fresh squash. When I am lazy, I buy it pre-cut in the deli section.
Tracey Enright says
Delicious and super easy – thanks! I substituted a jalapeno pepper for the bell pepper because that’s what I had on hand.
Tracey Enright says
Delicious and super easy – thanks! I substituted a jalapeno pepper for the bell pepper because that’s what I had on hand.
Amy Beebe says
This was absolutely decadent. My non-soup loving husband told me it is one of the best things I have ever made! Best part? One pot, very little mess.
Thanks for an awesome recipe!
Danielle Green says
So happy to hear you and your husband loved it Amy!
Amy Beebe says
This was absolutely decadent. My non-soup loving husband told me it is one of the best things I have ever made! Best part? One pot, very little mess.
Thanks for an awesome recipe!
Nancie Martin says
Very good I did not add cheese but 1 small potatoes for thickness and 2 carrots for flavor. Turned out great I will be making this again super simple.
Nancie Martin says
Very good I did not add cheese but 1 small potatoes for thickness and 2 carrots for flavor. Turned out great I will be making this again super simple.
Dhanya says
Hi Danielle,
The picture of your soup looks so delicious and tempting! I have a couple of questions about the recipe as I am new to making soups at home:
1. Do you use fresh sage or the dried herb? Can I substitute with dried rosemary?
2. what kind of apple do you use? Green apple or is a red gala apple ok?
Thanks for your help!
Dhanya
Danielle Green says
I used dried rubbed sage and rosemary should work if you like that, but maybe use a little less. I usually use a red Braeburn, but any apple should work fine.
Nancy says
This really cooked up to be more than the sum of its parts. I started with a tsp of salt, some grinds of pepper, maybe 1/2 tsp of Mexican chili powder, a tsp of cumin, and a tsp of dried ginger. I did a natural release just to ensure the vegetables would be perfectly soft. It blended up to a very velvety texture. All in all – delightful!
Nancy says
This really cooked up to be more than the sum of its parts. I started with a tsp of salt, some grinds of pepper, maybe 1/2 tsp of Mexican chili powder, a tsp of cumin, and a tsp of dried ginger. I did a natural release just to ensure the vegetables would be perfectly soft. It blended up to a very velvety texture. All in all – delightful!
Maggie says
Was wondering. What brand immersion blender you have. Looking for one. Thanks
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.
Danielle Green says
Rosemary sounds fantastic. So glad you loved it!
Maggie says
Was wondering. What brand immersion blender you have. Looking for one. Thanks
Danielle Green says
I have a Cuisinart, but most do a good job. Just don’t get a cordless one because they don’t have enough power.