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Instant Pot Butternut Squash Soup

Author: Brandy O'Neill - Nutmeg Nanny
This Instant Pot butternut squash soup is super simple to make on any chilly night thanks to our pressure cooker. You’re going to love it!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • 3 cups chicken broth
  • 3 cloves garlic minced
  • 2 celery stalks sliced
  • 2 large carrots peeled and sliced
  • 1 small yellow onion chopped
  • 1 medium butternut squash peeled, seeded, and cut into 1 inch cubes (about 4 cups)
  • 2 tablespoons fresh sage leaves
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup heavy cream
  • Salt and pepper to taste

Instructions

  • Put the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
  • Attach the lid and ensure the valve is in the sealing position.
  • Cook on the Manual-High Pressure setting for 10 minutes. Then allow the pressure to release naturally for 1 minute.
  • Use an immersion blender (or transfer the mixture to a blender in batches) and blend until the soup is smooth - about 2 minutes.
  • Stir in the heavy cream and enjoy. 
  • Store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1g | Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 402mg | Fiber: 1g | Sugar: 2g
Course Instant Pot
Cuisine American
Keyword butternut squash soup, butternut squash soup in the instant pot, easy butternut squash soup, instant pot soup, instant pot squash soup, squash soup
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