Butternut squash soup is a comforting and flavorful soup that’s popular in many culinary traditions around the world, particularly during the fall and winter months.
I enjoy the rich, velvety texture and slightly sweet, nutty flavor of the butternut squash.
With butternut squash, I either roast them or make a soup. I made this soup in the Instant Pot & it was truly effortless.
You can make this soup with or without adding chicken stock, chicken stock will definitely make this soup much flavorful.
Here is the recipe for making easy Homemade Chicken Stock.
Here is another recipe for making Butternut Squash topped with sweet and spicy walnuts that I’d tried before.
Butternut squash soup is not only delicious but also nutritious, as butternut squash is rich in vitamins, fiber, and antioxidants. It’s a wonderful way to enjoy the flavors of autumn and bring warmth to your table during the colder months. Whether as a starter or a meal on its own, this soup is a true seasonal delight. Enjoy!
Instant Pot Butternut Squash Soup topped with dried cranberries
Ingredients
- Butter- 2 tbsp (or use olive oil)
- Bay leaves-2
- Onion, chopped -1
- Celery, chopped- 1 rib
- Butternut squash, cubed – 1, medium-sized
- Ground cumin- 1 tsp
- Paprika- 1 tsp
- Ground cinnamon- 1/4 tsp
- Ground pepper- 3/4 tsp (or add chili powder)
- Salt- 1 tsp
- Low-sodium chicken stock- 2 1/2 cups
- Heavy cream- 1/4 cup
- Butter- 1 tbsp
- Dried cranberries- for topping
Instruction
- I’ve used medium-sized butternut squash, peel off the skin & dice the squash.
- Select the saute setting on the Instant Pot, let the stainless steel pot turn hot.
- Add butter or olive oil.
- Add bay leaves, onion & celery; season with salt & saute for a minute.
- Add the diced butternut squash and add all the seasonings: ground cumin, paprika & ground cinnamon. Combine well.
- Add low-sodium chicken stock. Or add 1 chicken bouillon cube & 2 1/2 cups water.
- Close the pot with the lid.
- Cancel saute setting & select pressure cook setting, set the pressure to high & time to 15 minutes.
- After 15 minutes of pressure cooking, let the pressure release naturally for 10 minutes & then do a quick pressure release.
- Open the lid, combine well.
- Discard the bay leaves.
- Using an immersion handheld blender puree the squash to a smooth paste. Or transfer to a blender jar & puree.
- Turn on saute setting, medium temperature.
- If the soup is too thick & want to thin it down, you could add some more chicken stock.
- Add the heavy cream & 1 tbsp butter, combine well.
- Taste and add more salt or ground pepper if needed.
- Let the soup come to a slight boil, take the pot out of the main pot.
- Ladle into soup bowls, top with 4 to 5 dried cranberries, and serve hot.
- Butter- 2 tbsp (or use olive oil)
- Bay leaves-2
- Onion, chopped -1
- Celery, chopped- 1 rib
- Butternut squash, cubed - 1, medium-sized
- Ground cumin- ½ tsp
- Paprika- 1 tsp
- Ground cinnamon- ¼ tsp
- Ground pepper- ¾ tsp (or add chili powder)
- Salt- 1 tsp
- Low-sodium chicken stock- 2½ cups
- Heavy cream- ¼ cup
- Butter- 1 tbsp
- Dried cranberries- for topping
- I've used medium-sized butternut squash, peel off the skin & dice the squash.
- Select saute setting on the Instant Pot, let the stainless steel pot turn hot.
- Add butter or olive oil.
- Add bay leaves, onion & celery; season with salt & saute for a minute.
- Add the diced butternut squash and add all the seasonings: ground cumin, paprika & ground cinnamon. Combine well.
- Add low-sodium chicken stock. Or add 1 chicken bouillon cube & 2½ cups water.
- Close the pot with the lid.
- Cancel saute setting & select pressure cook setting, set the pressure to high & time to 15 minutes.
- After 15 minutes of pressure cooking, let the pressure release naturally for 10 minutes & then do a quick pressure release.
- Open the lid, combine well.
- Discard the bay leaves.
- Using an immersion handheld blender puree the squash to a smooth paste. Or transfer to a blender jar & puree.
- Turn on saute setting, medium temperature.
- If the soup is too thick & want to thin it down, you could add some more chicken stock.
- Add the heavy cream & 1 tbsp butter, combine well.
- Taste and add more salt or ground pepper if needed.
- Let the soup come to a slight boil, take the pot out of the main pot.
- Ladle into soup bowls, top with 4 to 5 dried cranberries, and serve hot.
