Instant Pot Butternut Squash Soup
Simple whole foods quick and easy in your pressure cooker
- Prep Time: 15
- Cook Time: 10
- Total Time: 35
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- 2 TLB Olive Oil
- 1 large Onion ruff chopped
- 2 Garlic Cloves whole
- 3 Peppers, I used 2 red & 1 yellow but any color is fine
- 1 package of pre-peeled & cubed Butternut squash from Costco
- 1/4 tsp ground Ginger
- 1–32 oz box of Vegetable Broth
- 2 cups of Water
- 2 TLB of Corn Starch
- Heavy Cream if desired for garnish
- Turn on your Instant Pot or electric pressure cooker to saute and add the olive oil, onion, peppers, and garlic.
- Saute, stirring on and off until the onions are translucent.
- Add the butternut squash, vegetable broth, water, ginger salt, and pepper.
- Hit the cancel button.
- Secure the lid and set to Pressure Cook.
- Set the top knob to Sealing.
- Set time to 10 minutes.
- When the time is done you can quick release the steam or let it sit for 10 minutes.
- Unplug the pressure cooker.
- Very carefully take an immersion blender and blend all the vegetables. The soup will be very hot so be careful not to splash as you blend.
- Take the cornstarch in a small bowl and mix with 1/4 cup of cold water.
- Plug in the pressure cooker again.
- Add this mixture to the soup and mix.
- Set the Instant Pot to Saute again to get the soup boiling which will help the cornstarch thicken the soup.
- Turn off and serve.
- Serve and add a spoon of heavy cream if you desire for a garnish.
- This recipe can be made on the stove top in a soup pot also, it will just take a little longer for the squash to be fork tender.
- You also can not add the water if you want a thicker soup.
Keywords: Instant Pot Butternut Squash Soup