Instant Pot Butternut Squash Soup

5.0 from 1 vote

This instant pot butternut squash soup recipe is simple, quick, and absolutely delicious. Perfect for a cozy fall or winter meal!

Prep Time 15 mins

Cook Time 8 mins

Course: Soup

Servings:

Calories: 294 kcal

1 large butternut squash, seeded and cut into 3/4 inch cubes ((1 large squash yields about 6 cups))
3 cups vegetable or chicken broth
1 small yellow onion (diced)
1 clove garlic (minced)
1 tablespoon honey
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoons butter
1 tablespoons avocado or olive oil
1 bayleaf
pumpkin seeds (for garnish)
A pinchh of cayenne pepper for a kick (optional)

In a large skillet or pot, add your oil and sautee your garlic and onions for about 5 minutes. Add your squash, pepper, and salt, and saute until soft. About 8-10 minutes.
Add your honey, nutmeg, bay leaf, and broth, and bring to a boil. Then cover and reduce heat to a simmer for 20-30 minutes.
Add your butter and stir. Remove the bay leaf. Allow the mixture to cool for 10-15 minutes before mixing it in a blender for a creamy texture.
Top with your toppings of choice and enjoy!

Add your avocado oil first to your instant pot. Then add your cubed squash, onion, garlic, honey, nutmeg, salt, pepper, bay leaf, and broth.
Set the pressure level to high and pressure cook for 8 minutes.
Allow the pressure to naturally release and once the float valve drops, open the lid and add your 2 tablespoons of butter. Mix.
Remove the bay leaf and allow the soup to cool for 10-15 minutes before mixing it in a blender for a creamy texture.
Garnish, serve, and enjoy! This soup can be stored in an airtight container for 4 days in your refrigerator. Or freeze it for up to 3 months!

Nutritional information is automatically calculated and should be used as an approximation only.