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Butternut Squash Soup with Instapot

This fast, easy butternut squash soup recipe is ready in about 30 minutes with the Instapot.
Prep Time10 minutes
Cook Time12 minutes
Finishing Time5 minutes
Total Time27 minutes
Course: Soup
Cuisine: American
Keyword: instapot, squash soup, vegetarian
Servings: 8 people
Cost: $6

Equipment

  • Blender or Food Processor
  • Instapot

Ingredients

  • 1 Whole Butternut Squash Peeled and Cubed
  • 4 Cloves Garlic Peeled and Diced
  • 1 Green Apple Peeled, De-Cored and Diced
  • 1 Large Carrot Cleaned and Diced
  • 1/2 TSP Salt
  • 2 Cups Vegetable Stock
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Cayanne Pepper More of Less to taste
  • 1 Pinch Cinnimon
  • 1 tbsp Sour Cream Heaping

Instructions

  • Clean, Peel and Cube all Vegetables
  • Add vegetables, stock and spices to Instapot and mix
  • Cook manual for 8 minutes (will take longer to preheat and pressurize)
  • Once done, carefully release pressure and then in small batches, blend in a food processor or blender until smooth. Add to large bowl.
  • Add sour cream into blended soup and stir until incorporated. Add dry or fresh basil to top to make pretty.

Notes

Add more Cayenne or Siracha to individual bowls to give it more of a kick for those people who like it spicy.