The season for comfort food is upon us and it is time to settle in with some awesome recipes. This Instant Pot Butternut Squash Soup is sure to not only provide you with the comfort you seek in a hurry, but also please your palate.
Butternut squash has such an amazing and seasonal flavor profile. It works in a variety of different recipes, but our favorite has to be this one. It is bursting with flavor, warms you from the inside and is done rather quickly in the Instant Pot. When it comes to a delicious, comfort food recipe, perfect for any night of the week, this Instant Pot Butternut Squash Soup is just the ticket. Whether it is a busy weeknight or a lazy weekend, this recipe is done in a jiffy but does not lack in the flavor department.
If you are looking for a recipe that is sure to comfort your entire family, look no further. This is it.
Free 40 Recipe Instant Pot Cookbook!
Keep dinner exciting every night with this FREE Instant Pot Cookbook! When you sign up with your email address you not only get the cookbook, you also get to stay up to date on all the newest recipes I post. It’s a win-win! You have to hurry though, I am going to be upping the price of this book to $5.99 at the end of the year!
How to Make Instant Pot Butternut Squash Soup
This amazing comfort food recipe is done rather quickly in the Instant Pot. Making it the perfect meal for any night of the week.
- To get started, turn on the Instant Pot and set it to saute-normal function. Heat your olive oil and butter for 1-2 minutes or until the butter has fully melted.
- Add in your onion and cook until it has become soft and has started to turn golden brown around the edges. This step usually takes about 5 minutes.
- Next, add your garlic and sage to the pot, allowing it to cook for an additional minute.
- Before adding in your thyme, tie the stems together using butcher’s twine. This makes them easier to retrieve from the soup once it has finished cooking.
- Add the thyme, butternut squash, vegetable stock and salt.
- Attach the lid of the Instant pot and ensure that the valve has been set to the sealing position.
- Cook your soup on manual pressure- high pressure- normal setting for 12 minutes. The Instant Pot will display “on” while it is pressurizing. Once at pressure it will start to count down from 12.
- Once the Instant pot has finished cooking, release the steam manually by switching the valve from the sealing position to the venting position.
- Be careful, it will release steam and the soup may splatter. It is a good idea to move the valve with a long kitchen spoon or tongs to avoid a burn.
- Remove the thyme stems and use an immersion blender to blend the soup together. You want it to reach a smooth consistency.
- If you don’t have an immersion blender, you can transfer the soup to a regular blender or food processor.
- Add the heavy cream to the soup and stir well to ensure it is properly combined.
- Serve topped with goat cheese, black pepper and fresh sage or thyme.
- This soup can be made in advance and allowed to sit on the keep warm setting for up to an hour.
How do I Store This Instant Pot Butternut Squash Soup?
This Butternut squash soup should be kept in an airtight container in the refrigerator. It can last for up to 4 days. If you want to reheat it, make sure that you follow the directions. Reheat it in the microwave or on the stovetop over low heat. If the soup thickens, thin it with milk.
Butternut Squash Soup with Goat Cheese Recipe
Looking for another delish and easy soup? Give this Copycat Panera Autumn Soup a try!
Instant Pot Butternut Squash Soup with Goat Cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion chopped
- 2 large garlic cloves minced (about 1 tablespoon)
- 5 large sage leaves minced (about 1 tablespoon)
- 10 sprigs fresh thyme or ½ teaspoon minced leaves
- 1 medium butternut squash peeled and seeds removed & chopped in 1” cubes
- 1 ¼ cups vegetable or chicken stock
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 4 ounces goat cheese to garnish
- Turn the Instant Pot to the Saute-Normal function. Heat the olive oil and butter for 1-2 minutes, or until the butter has melted.
- Add the onion and cook until it is soft and starting to turn golden brown around the edges— about 5 minutes.
- Next, add the garlic and sage. Cook for an additional minute.
- Add the thyme, butternut squash, vegetable stock, and salt. Attach the lid and ensure the valve is in the “sealing” position.
- Note: I like to tie all of the thyme stems together using butcher’s twine. It makes them easier to get out once the soup has finished cooking.
- Cook the soup on the Manual Pressure- High Pressure- Normal setting for 12 minutes.
- Note: The Instant Pot will display “on” while it it is pressurizing. Once at pressure, it will begin counting down from 12.
- Once the Instant Pot has finished cooking, release the steam manually by switching the valve from the “sealing” position to the “venting” position.
- Note: Be careful! It will release steam and may splatter. I like to move the valve with a long kitchen spoon or tongs— not my bare hand!
- Remove the thyme stems. Use an immersion blender to bend the soup until smooth.
- Note: If you don’t have an immersion blender, you can transfer the soup to a regular blender or food processor.
- Add the heavy cream and stir to combine.
- Serve hot, topped with goat cheese, freshly cracked black pepper, and fresh sage or thyme, if desired.
- This soup can be made in advance and kept warm using the “keep warm” function on the Instant Pot for up to one hour.
- Butternut squash soup should be kept in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat. If the soup thickens, thin it with milk.
I highly recommend fresh sage for this recipe, although you can substitute the fresh thyme for 1/2 teaspoon of dried thyme.
Heavy cream helps give this soup a delicious richness. You can substitute the cream for milk but your soup may be a bit thinner— I’d recommend only adding 3/4 cup of milk.