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5 from 1 vote

Instant Pot Butternut Squash Soup

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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
Servings: 8 servings
Author: Brandy O'Neill - Nutmeg Nanny

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