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Instant Pot Butternut Squash Soup

Simple whole foods quick and easy in your pressure cooker

Ingredients

Scale
  • 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
  • 132 oz box of Vegetable Broth
  • 2 cups of Water
  • 2 TLB of Corn Starch
  • Heavy Cream if desired for garnish

Instructions

  1. Turn on your Instant Pot or electric pressure cooker to saute and add the olive oil, onion, peppers, and garlic.
  2. Saute, stirring on and off until the onions are translucent.
  3. Add the butternut squash, vegetable broth, water, ginger salt, and pepper.
  4. Hit the cancel button.
  5. Secure the lid and set to Pressure Cook.
  6. Set the top knob to Sealing.
  7. Set time to 10 minutes.
  8. When the time is done you can quick release the steam or let it sit for 10 minutes.
  9. Unplug the pressure cooker.
  10. 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.
  11. Take the cornstarch in a small bowl and mix with 1/4 cup of cold water.
  12. Plug in the pressure cooker again.
  13. Add this mixture to the soup and mix.
  14. Set the Instant Pot to Saute again to get the soup boiling which will help the cornstarch thicken the soup.
  15. Turn off and serve.
  16. Serve and add a spoon of heavy cream if you desire for a garnish.

Notes

  • 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