Instant Pot 20 Minute Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6 People
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- 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
Instructions
  1. I've used medium-sized butternut squash, peel off the skin & dice the squash.
  2. Select saute setting on the Instant Pot, let the stainless steel pot turn hot.
  3. Add butter or olive oil.
  4. Add bay leaves, onion & celery; season with salt & saute for a minute.
  5. Add the diced butternut squash and add all the seasonings: ground cumin, paprika & ground cinnamon. Combine well.
  6. Add low-sodium chicken stock. Or add 1 chicken bouillon cube & 2½ cups water.
  7. Close the pot with the lid.
  8. Cancel saute setting & select pressure cook setting, set the pressure to high & time to 15 minutes.
  9. After 15 minutes of pressure cooking, let the pressure release naturally for 10 minutes & then do a quick pressure release.
  10. Open the lid, combine well.
  11. Discard the bay leaves.
  12. Using an immersion handheld blender puree the squash to a smooth paste. Or transfer to a blender jar & puree.
  13. Turn on saute setting, medium temperature.
  14. If the soup is too thick & want to thin it down, you could add some more chicken stock.
  15. Add the heavy cream & 1 tbsp butter, combine well.
  16. Taste and add more salt or ground pepper if needed.
  17. Let the soup come to a slight boil, take the pot out of the main pot.
  18. Ladle into soup bowls, top with 4 to 5 dried cranberries, and serve hot.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/instant-pot-20-minute-butternut-squash-soup-easy-delicious/