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INSTANT POT Creamy Butternut Squash Soup

By: Author MANDY

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You are going to LOVE this Instant Pot Creamy Butternut Squash Soup!

The stove top version of this recipe was recently shared in a Facebook group I am part of. It looked so good and I knew that it would be a breeze to make in the Instant Pot. I am happy to report that it was crazy easy and the soup is sooooo good! The first time I made it I used a “heaping” 1/8 teaspoon of cayenne pepper and it had a nice kick. I used a little less after that so the kids would eat it. 🙂

For our Instant Pot Creamy Butternut Squash Soup you will need just a few ingredients:

  • 1 large butternut squash, about 6 cups peeled and cubed
  • 4 Tbsp. butter
  • 1 cup minced onion
  • 3 cups chicken or vegetable broth
  • 1/2 tsp. marjoram, we used oregano
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. pepper
  • 1 8 oz. package cream cheese

Prep your veggies:

Start by dicing your onion and peeling your squash with a vegetable peeler.

Now slice the squash in half.

Then scoop out all the guts.

 

Then chop it into cubes.

Now let’s get cookin’:

We used our 6 quart Instant Pot for this recipe. Press saute on your Instant Pot. Once the screen reads HOT add your 4 Tbsp. of butter and minced onion and cook a couple minutes until translucent.

Next add your 3 cups of broth. I love to use Better than Bouillon to make broth as needed. It has such great flavor. At this point you will also add your butternut squash and seasonings.

Close the lid and set the vent to sealing. Press the manual button and adjust the time to 10 minutes. It will take a few minutes to come up to pressure, then it will start counting down from ten. While it is cooking you can go ahead and cube the cream cheese…or not. I’m sure it would melt either way.

When the time is up the Instant Pot will beep again to let you know it’s done. You can go ahead and release the pressure, quick release, by carefully turning the knob on top to venting. Once the pin has dropped you can open the lid and smell the amazing aroma.

Now add your cream cheese.

We used our immersion blender to blend it up and make it nice and creamy right in the pot. We bought THIS ONE recently. If you don’t have an immersion blender you can definitely transfer it to your regular blender. Just be careful because it will be HOT and you will probably need to do it in batches.

That’s it! My sister-in-law was at my house when I made this and after I blended it she said, “It’s done?!” She also tasted it and said it was “phenomenal!” So yeah, it’s pretty tasty. Now serve it up with some crusty bread. We garnished with some crunchy, salty, pepitas and they were wonderful. Pepitas are shelled, roasted pumpkin seeds and are crunchy and salty and delicious. They are great to add to salads. Homemade garlic butter croutons are also a wonderful addition to this soup. Okay…now I’m drooling.

I hope you give this recipe a try! Comfort food at it’s finest right here. This is also simple to make on the stove top. Just saute the onion in the butter, add everything but the cream cheese and cook until the squash is tender, then blend it up with the cream cheese. Easy peasy!


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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.

 

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Rate this recipe:  

Emily Shurtleff

Friday 16th of November 2018

So so good! It was just what I needed. It is the perfect soup for these rainy fall days. It was also so fast to make which is exactly what this busy working Mom needs.