Pressure Cooker Creamy Butternut Squash Soup is a healthy and hearty recipe made in your Instant Pot for a quick and easy 20 minute dinner idea.
Pressure Cooker Creamy Butternut Squash Soup
As soon as the weather starts to turn at the start of fall, Butternut Squash Soup is one of my FAVORITE dishes to enjoy. With the brisk weather sweeping into our area a couple of weeks ago, I was craving a rich and delicious bowl of this squash soup. We don’t have any nice restaurants where you can get it and the boxed stuff is always utterly disappointing. My lazy pregnant self wasn’t in the mood to roast all my vegetables up and wait for a over an hour for this Roasted Butternut Squash & Bacon Soup. It really is delicious, but I wanted something pronto. That is where my Instant Pot came into play with this Pressure Cooker Creamy Butternut Squash Soup.
I quickly realized, my beloved electric pressure cooker could whip up this soup faster than any other appliance in my kitchen. I cooked up some onion, bell pepper and garlic on the saute function and added in the remaining squash, apples, spices and chicken broth. I used pre-cut butternut squash to make life even easier. Squash is one of the few vegetables I will pay a few extra bucks for the convenience of having it pre-cut. I really just don’t enjoy tackling a squash unless I have to.
I placed the lid on the Instant Pot and set it for 5 minutes under pressure and the squash and veggies were perfectly cooked. I popped my Immersion Blender in the pot and began pureeing up the goodness. Once it was almost smooth and still piping hot, I added the goat cheese and Parmesan and then continued to puree it until it was velvety smooth. If you don’t have an immersion blender, which I highly recommend for tasks like this, you could transfer the mixture to a regular blender in batches to blend it.
One of my favorite ways to garnish Butternut Squash Soup, apart from crispy bacon, are salty Pepitas. They add the perfect bite to the creamy and smooth soup for a truly amazing dish.
My husband isn’t a big soup eater, much less a vegetable soup eater, so I got to enjoy every last drop of this soup all to myself! I had a big bowl for dinner and then packed it up for lunches for the week with a small bag of Pepitas. It was the perfect way to enjoy some much needed vegetables in a mouthwatering recipe throughout the week. Just looking at these photos has me craving it all over again!
Pressure Cooker Creamy Butternut Squash Soup
Ingredients
- 1 Tbsp. olive oil
- 1 large yellow onion diced
- 1 red bell pepper chopped
- 2 tsp. diced garlic
- 1 tsp. fresh ground ginger
- 2 lb. butternut squash peeled and cubed (1 medium squash)
- 1 medium apple peeled cored and chopped
- 1 tsp. sage
- 1/8 tsp. chili powder
- 1/4 tsp. sea salt
- 3 c. chicken stock
- 3 oz. goat cheese or cream cheese
- 1/3 c. Parmesan cheese
- Salted Pepitas for garnish
Instructions
- Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
- Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.
- Using an immersion blender in the Instant Pot, puree the mixture. Add the goat cheese and Parmesan and continue pureeing until very smooth.
- Serve garnished with Pepitas.
More Great Butternut Squash Recipes!
Roasted Squash & Sausage Ravioli
Roasted Squash & Cranberry Salad
Hadia says
September 25, 2017 at 5:36 pmLooks so hearty and flavorful, just what I need for the moment, and I like the salted pepitas you put on top!
Serena | Serena Bakes Simply From Scratch says
September 26, 2017 at 7:45 pmWow! The color is gorgeous! I really need to get an instapot so I can try it.
Jocelyn (Grandbaby Cakes) says
September 27, 2017 at 2:57 pmThis soup looks great!!
Nichole says
September 27, 2017 at 4:28 pmI actually just recently got my Instant Pot and have been looking for new recipes to try! Can’t wait to try this soup!
Marie says
October 7, 2017 at 11:35 amI have doubled this recipe I’m my 8 quart IP. Do I have to double the cooking time?
Danielle Green says
October 8, 2017 at 2:02 pmNo, you shouldn’t need to increase the cook time. It will just take longer to come to pressure.
Scott M. says
December 3, 2017 at 6:09 pmCould the recipe be doubled to still fit in the 6qt??
Danielle Green says
December 4, 2017 at 10:23 amIt should double fine. I would just add the chicken broth last and fill that up to the max line in case it is too much. If there is still some remaining after you hit the max line, just add it in after it has cooked under pressure.
A says
October 8, 2017 at 2:08 pmEasily and Delicious! Used turkey broth and lots more salt and added pepper too!
Michelle Pollard says
October 12, 2017 at 7:27 pmDelicious! I seasoned mine with ginger and cardamon, (no chili powder) it was delicious!
Giannina Rochlin says
October 29, 2017 at 8:29 pmReally excellent soup. Made it tonight and my husband and I enjoyed it so much. The goat cheese was a great addition!
Danielle Green says
October 30, 2017 at 11:20 amThe goat cheese is my favorite part! Happy to hear you enjoyed it Gianniana.
Jenny Nelson says
November 6, 2017 at 12:51 pmGreat flavor and texture! I used two smaller butternut squashes and used cream cheese instead of goat cheese – turned out perfect! I didn’t have an immersion blender so I transferred everything to a blender. It was a little extra work but the texture was amazing! I will definitely make this soup again. Thank you!
Danielle Green says
November 6, 2017 at 1:35 pmSo happy to hear you enjoyed it Jenny! Those immersion blenders are totally worth the investment if you make soup much. 🙂
Sandi Borgmeyer says
November 8, 2017 at 1:41 pmI made the soup with a variety of winter squash. It as absolutely delicious 😋. Even my husbandsomdelicious and healthy for the. Great recipe….health you and delicious!
Sarah says
November 9, 2017 at 4:41 pmWhat is fresh ground ginger? I have fresh ginger root and I have ground ginger. I can’t ground my fresh ginger, I can only grate and chop.. so is this saying fresh ginger or ground ginger (powder form)? Just cause powdered ground ginger takes a lot less to season than fresh and don’t want to overdo the ginger.. 1 tsp fresh ginger ginger is 1/8 tsp ground ginger.. thanks!
Danielle Green says
November 9, 2017 at 8:24 pmFresh GRATED ginger.
Sarah says
November 11, 2017 at 12:33 pmThanks! I made this a couple nights ago, didn’t have goat or cream cheese but had ricotta. It’s delicous! I’ve been looking for a good butternut squash soup that actually tastes like butternut squash and this is it!
Danielle Green says
November 12, 2017 at 3:42 pmHappy to hear you enjoyed it Sarah!
Jess says
November 20, 2017 at 8:44 pmI have never commented on a blog post before but I enjoyed this soup so much I felt compelled to write. Recipe was perfect and tasted so much better than I expected. Thank you so much for sharing it!
Danielle Green says
November 21, 2017 at 11:46 amThanks so much for the feedback Jess! It’s one of my favorite soups this time of year.
Anne says
December 3, 2017 at 12:44 pmThe soup was fantastic. I used fresh rosemary as I did not have sage. Did not use the cream cheese. Immersion blender is worth the investment. Thanks for sharing your recipe. It’s going into my favorite soup recipes.
Danielle Green says
December 3, 2017 at 4:37 pmRosemary sounds fantastic. So glad you loved it!
Maggie says
February 13, 2018 at 3:52 pmWas wondering. What brand immersion blender you have. Looking for one. Thanks
Danielle Green says
February 16, 2018 at 7:33 amI have a Cuisinart, but most do a good job. Just don’t get a cordless one because they don’t have enough power.
Nancy says
February 20, 2018 at 1:28 pmThis really cooked up to be more than the sum of its parts. I started with a tsp of salt, some grinds of pepper, maybe 1/2 tsp of Mexican chili powder, a tsp of cumin, and a tsp of dried ginger. I did a natural release just to ensure the vegetables would be perfectly soft. It blended up to a very velvety texture. All in all – delightful!
Dhanya says
March 31, 2018 at 1:32 pmHi Danielle,
The picture of your soup looks so delicious and tempting! I have a couple of questions about the recipe as I am new to making soups at home:
1. Do you use fresh sage or the dried herb? Can I substitute with dried rosemary?
2. what kind of apple do you use? Green apple or is a red gala apple ok?
Thanks for your help!
Dhanya
Danielle Green says
April 2, 2018 at 10:22 amI used dried rubbed sage and rosemary should work if you like that, but maybe use a little less. I usually use a red Braeburn, but any apple should work fine.
Nancie Martin says
April 24, 2018 at 7:36 pmVery good I did not add cheese but 1 small potatoes for thickness and 2 carrots for flavor. Turned out great I will be making this again super simple.
Amy Beebe says
September 19, 2018 at 5:48 pmThis was absolutely decadent. My non-soup loving husband told me it is one of the best things I have ever made! Best part? One pot, very little mess.
Thanks for an awesome recipe!
Danielle Green says
September 25, 2018 at 11:48 amSo happy to hear you and your husband loved it Amy!
Tracey Enright says
September 25, 2018 at 4:27 pmDelicious and super easy – thanks! I substituted a jalapeno pepper for the bell pepper because that’s what I had on hand.
Pat says
October 3, 2018 at 3:54 amIs it frozen cubed butternut squash that you use? Where do you buy it? Thank you!
Danielle Green says
October 9, 2018 at 12:34 pmNo, I used fresh squash. When I am lazy, I buy it pre-cut in the deli section.
Teresa Lohan says
October 6, 2018 at 1:06 pmJust finished making this. Pretty much stuck to the recipe except for the addition of a carrot because I got two recipes mixed up in my head. Oh well still tasted great. I even roasted up some pumpkin seeds to sprinkle on the top. That worked really well thanks so much. It will now become a favorite.
Danielle Green says
October 9, 2018 at 12:15 pmI’m sure carrot was great in the soup! 🙂
Mayuri says
October 8, 2018 at 6:43 pmIt was excellent. I made it today for Canadian Thanksgiving. I made a vegan version by adding coconut milk – unsweetened instead of the cream cheese.
Danielle Green says
October 9, 2018 at 12:14 pmI’m so happy you enjoyed it!
Jen says
October 29, 2018 at 6:43 amI made this last night. It was delicious! The hard part is dicing raw butternut squash, but it was well worth the effort in the end.
My husband is allergic to onions, so I left that out. I didn’t have fresh ginger so I used powdered. Cayenne instead of chilli powder.
Despite my substitutions, it still turned out great. It’s a very flexible recipe!
Carol says
November 18, 2018 at 5:44 pmHas anyone frozen this soup?
Danielle Green says
November 19, 2018 at 10:29 pmI have and it’s great reheated!
Sarosh Sohail says
November 25, 2018 at 3:39 pmHi, I am going to cook this with my 8 qt Instant Pot, will everything be ok?
Danielle Green says
November 25, 2018 at 8:23 pmYes!
Musa says
December 5, 2018 at 10:52 pmJust made it; just had it….delicious! Thank you!
Alana & Raina says
January 6, 2019 at 7:50 pmLooking forward to trying this. I bought so cubed butter nut before Chrstimas- def. going on my menu this week.
Alyssa says
January 30, 2019 at 1:22 pmDanielle, thanks! Very gentle soup turned out. Very cool photos!
Theresa says
February 11, 2019 at 4:29 pmI don’t usually post comments but this soup was so amazing that I just had to leave a comment. First off I used two different types of squash and tweaked the recipe with a dash of grated nutmeg from a previous recipe that I had tried. The apple was a great addition, added some sweetness but not too much. I used vegetable broth, only because it was on sale at my local grocery store and I did not use the chili powder. I used pumpkin seeds for garnish, had them in the pantry. The cream cheese was the icing on the cake. This was my first time using this recipe and it’s already my favorite. Very easy to make and quite tasty,
Debbie says
February 27, 2019 at 12:38 pmHi I was wondering how many quarts does this make? Is the 4-6 servings cups?
Thank you! Going to make it this weekend. It sounds AMAZING!