Instant Pot Butternut Squash Soup {w/stovetop option}
This soup is my new favorite! Butternut squash is everywhere it seems like…and currently, on super-sale in my grocery store.
…meaning, when this girl see veggies on sale, she buys a ton!
This Instant Pot Butternut Squash Soup takes MINUTES to cook. When I say minutes, I mean less than 10 minutes. However, you could definitely make it on the stovetop or in your crock pot too (see recipe notes for directions!*).
I just can’t get enough of it! It’s currently my GO-TO for soups and is SO versatile! It’s a great starting point for pretty much any soup! I’m using it to make a low-carb Cheeseburger Chowder for lunches this week – stay tuned for that recipe! It’s totally kid-approved and super comforting!
This soup may be dairy free, but is still so creamy! If you can tolerate some cheese, it’s even better with some shredded cheddar sprinkled on top …or better yet, cheddar AND bacon! It would make a great creamy vegetable medley soup or a veggie-packed take on a Cheesy Broccoli. Seriously, the possibilities are endless!
| Prep Time | 5 minutes |
| Cook Time | 8 minutes |
| Servings |
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- 1-1.25 lb Butternut Squash cubed (fresh or frozen**)
- 1 Medium onion diced
- 2 Gold potatoes diced, sub more squash for keto or low carb diets
- 2 cups Chicken/veggie broth
- 1/2 cup Raw cashews sub 1/4 cup coconut cream or heavy cream of choice
- 1 tbsp Minced garlic
- 1 tsp Coarse pink salt
- 1 tsp Onion powder
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Sage
- 1/2 tsp Black pepper
Ingredients
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- Add all ingredients to your Instant Pot.
- Set for 8 minutes High Pressure.
- Once the soup is finished cooking, do a QR (quick release).
- Allow the soup to cool slightly and then add the contents to a blender and puree until smooth. You can also use an immersion blender.
- Return the soup to the instant pot if it needs to reheat some. I use the saute mode and it heats up in now time! If your soup is too thick for your liking, feel free to add a bit more broth at the end and whisk together!
- Sprinkle with toppings of choice! My favorites are green onions and bacon!
*Stovetop directions:
- Saute onions, potatoes, and squash in a large soup pot, over medium heat, for about 5-8 minutes or until soft.
- Add remaining ingredients and bring to a boil.
- Cover and let simmer for 20-30 minutes until the potatoes are extremely tender and falling apart.
- Puree with an immersion blender or allow the soup to cool and puree in a blender.
Crockpot directions:
- Add all ingredients to the crockpot and cook on high for 4 hours or low for 6-8 hours.
- Once the veggies have cooked until very tender, puree with an immersion blender or allow a bit of cooling and then puree in a blender.
** If using frozen squash, note that the time it takes for the Instant Pot to come to pressure will increase but a few minutes.
