Instant Pot Butternut Squash Soup Recipe is a delicious, healthy recipe made in your pressure cooker. Your family will love the bright color and delicious flavor.
Prep Time10mins
Cook Time20mins
Total Time30mins
Servings: 4-6
Calories: 262kcal
Author: theholymess.com
Ingredients
Ingredients:
2lbsbutternut squash
2Tablespoonsolive oil or butter
1onionsliced
3clovesgarlicminced
1 32ozchicken or vegetable stock
Salt and pepperto taste
Instructions
To cook the squash:
Cut your squash in half and clean the seeds out.
Place trivet in Instant Pot and add 1/2 cup of water.
Place the squash over the trivet and close lid.
Set to manual, high pressure, for 10 minutes. Natural release.
Carefully remove squash from Instant Pot and scoop out the flesh.
To make the soup:
Place the olive oil or butter in the IP on the saute setting.
When the oil is hot, add the onion and garlic. Cook until onion is translucent and garlic is fragrant.
Add the squash (removed from it's skin) and stir well to incorporate.
Turn off the saute setting and add the stock and seasonings.
Place the lid on the IP and select Soup setting for 10 minutes.
Natural release. Adjust seasoning to taste before serving.
Notes
Add additional seasonings as desired and available. Cajun, pumpkin pie, Italian - all make great additions individually.MyWW Purple 2 points, MyWW Blue 2 points, MyWW Green 2 points per serving.