Instant Pot Butternut Squash Soup
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.93 out of 5 stars
(80)
Ingredients
8 cups
- 4 slices bacon, diced
- ½ medium sweet onion, diced
- 3 cloves garlic, minced
- 4 fresh sage leaves, minced
- 3 sprigs fresh thyme
- 2 ½ pounds butternut squash, peeled, seeded, and cubed
- 3 large carrots, cut into 1-inch pieces
- 1 rib celery, cut into 1-inch pieces
- 1 Granny Smith apple, cored and chopped
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup heavy cream
- 2 tablespoons chopped fresh chives
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Preparation
Chef’s notes
Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
Grab pre-cut squash. To cut down on prep time even more, use pre-cut butternut squash or sweet potatoes.
Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
Blend, baby, blend. With the help of an immersion blender or a countertop blender, the soup will yield an even creamier, smoother consistency.
Add garnishes. Garnishes are always optional but a fresh sprinkle of chives or some crispy bacon will certainly take your soup to the next level, adding more flavor, texture and contrast.
Mix it up. Use sweet potato in place of butternut squash, or a blend of both.