INSTANT POT Creamy Butternut Squash Soup
Author: 
Recipe type: SOUP
Cuisine: AMERICAN
Prep time: 
Cook time: 
Total time: 
 
This Instant Pot Creamy Butternut Squash Soup is comfort food at it's finest. The cream cheese puts it over the top and the cayenne pepper gives it just a little kick.
Ingredients
  • 1 large butternut squash, 6 cups peeled, seeded and cubed
  • 1 cup diced onion
  • 4 Tbsp. butter
  • 3 cups broth, chicken or vegetable, we used Better than Bouillon to make broth
  • ¼ tsp. pepper
  • ⅛ tsp. cayenne pepper
  • ½ tsp. marjoram or oregano
  • 8 oz. cream cheese, cubed
Instructions
  1. Press saute on the Instant Pot and wait for it to read HOT.
  2. When HOT add 4 Tbsp. butter and 1 cup diced onion.
  3. Cook a couple minutes until translucent.
  4. Add the broth, cubed squash and seasonings.
  5. Press the manual button and set time for 10 minutes on high pressure.
  6. Make sure the valve is set to sealing.
  7. When time is up do a quick release of the pressure.
  8. Open the lid and add the cubed cream cheese.
  9. Using an immersion blender, blend the soup until creamy and no lumps remain.
  10. You may also transfer it in batches to a blender to blend.
  11. The soup will thicken a little more as it sits.
  12. Serve hot with bread, salad, Pepitas or whatever you would like.
Recipe by Huckleberry Life at https://huckleberrylife.com/instant-pot-creamy-butternut-squash-soup/