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.
Prep Time5 minutesmins
Cook Time5 minutesmins
Build Pressure10 minutesmins
Total Time20 minutesmins
Servings: 4
Calories: 390kcal
Author: Danielle Green
Ingredients
1Tbsp.olive oil
1large yellow oniondiced
1red bell pepperchopped
2tsp.diced garlic
1tsp.fresh ground ginger
2lb.butternut squashpeeled and cubed (1 medium squash)
1medium applepeeled cored and chopped
1tsp.sage
1/8tsp.chili powder
1/4tsp.sea salt
3c.chicken stock
3oz.goat cheese or cream cheese
1/3c.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.
Video
Notes
You can easily double the recipe for a large batch with the same cooking times!