Super Simple Instant Pot Butternut Squash Soup

Am I the only one who thinks its never too early to start making fall soups and stews? I sure hope not! This Instant Pot Butternut Squash soup is a favorite in my house, its super flavorful, super simple, and super delicious.

This soup goes great by itself, or is even better paired with my Grown Up Grilled Cheese. While this recipe is for the Instant Pot, you can also make it in the slow cooker, just follow the same instructions, cooking on low in your slow cooker for 6-8 hours.

What You’ll Need

You’ll need butternut squash, onions, garlic, chili powder, cumin, nutmeg, cinnamon, S&P, broth and heavy cream.

An immersion blender will also come in handy, but you can use a regular blender if you don’t have an immersion blender.

This is the immersion blender I use, it also comes with a few other attachments which come in handy – I think an immersion blender is definitely worth the investment!

KitchenAid KHB2351WH Pro Line Hand Blender, 2 Speed

Getting Started

Add all ingredients, except the heavy cream, to your Instant Pot (or slow cooker)

Close and seal your Instant Pot (or cover your slow cooker)

Then set on the soup setting for 30 minutes. If you’re using your slow cooker, cook on low for 6-8 hours or high for 3-4 hours.

Once the soup is done cooking, manually release the pressure.

Use the immersion blender to blend the soup until smooth (be careful – the soup is extremely hot and splatters can burn you, try to keep the immersion blender submerged the entire time you are blending). If you don’t have a immersion blender, carefully transfer the soup to a blender and puree until smooth.

Once the soup is smooth, add the heavy cream and blend again until fully incorporated.

Serve

Serve topped with additional nutmeg and pumpkin seeds, if desired. Suggested pairing: Grown Up Grilled Cheese.

Super Simple Instant Pot Butternut Squash Soup

Servings: 4
Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

• 3 cups cut butternut squash
• 2 yellow onions, quartered
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt & pepper to taste
• 1 3/4 cups vegetable or chicken broth
• 1/4 cup heavy cream
• Parsley, nutmeg & pumpkin seeds for garnish (optional)
• Serve with Grown Up Grilled Cheese

Instructions

Instant Pot

1. Add all ingredients, except the heavy cream to your Instant Pot
2. Close the lid and seal
3. Cook on the soup setting for 30 minutes
4. Once the soup is finished cooking, manually release the pressure
5. Blend with an immersion blender until smooth (if you don’t have an immersion blender, carefully transfer to a blender and puree until smooth)
6. Once smooth, blend in heavy cream until fully incorporated
7. Garnish with parsley, nutmeg & pumpkin seeds, if desired
8. Serve immediately

Slow Cooker

1. Add all ingredients, except the heavy cream to your Slow Cooker
2. Cook on low for 6-8 hours, or high for 3-4 hours
3. Blend with an immersion blender until smooth (if you don’t have an immersion blender, carefully transfer to a blender and puree until smooth)
4. Once smooth, blend in heavy cream until fully incorporated
5. Garnish with parsley, nutmeg & pumpkin seeds, if desired
6. Serve immediately