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–+ servings
Photo of the bright orange soup seen inside a white bowl with an Instant Pot Duo Evo Plus in the background

Easy Instant Pot Butternut Squash Soup

Maria Bravo
Delicious, smooth, vibrant Pressure Cooker Butternut Squash Soup, suitable for stove-top and electric pressure cookers such as Instant Pot and Ninja Foodi
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course, Soup
Cuisine American, British
Servings 4 people
Calories 366 kcal

Equipment

  • 1 Pressure Cooker
  • 1 Blender I used my Thermomix

Ingredients
  

Ingredients

  • 1 butternut squash
  • 1 onion chopped up in big chunks
  • 2 cloves garlic peeled and left whole
  • 2 mild chillies (optional) deseeded and chopped up (want it less spicy, use one, want it without chillies, skip them, (we’re flexible). Don't want to add chilli? Don't blame you! Other options are a teaspoon of paprika, mild chilli powder, only one chilli...
  • 500 ml water cold tap
  • 1 teaspoon vegetable stock paste (mine was frozen), get the recipe

For blending

  • 250 ml yoghurt whey approx (you can add water or stock too) but it’s a great use for whey if you make your own yoghurt
  • 250 g cream cheese (soft cheese, Philadelphia style, I use supermarket own)

Instructions
 

  • Use the whole butternut squash trick first to make your BNS super easy to slice and dice. Discard the water. Got Butternut Squash already in chunks? Add it to the inner pot, skip this step and go to step 3.
    1 butternut squash
    Photo of a whole butternut squash inside a pressure cooker
  • Deseed and chop up the BNS and add to the drained inner pot. No need to peel if you don't want to.
    Photo of Step 2 - deseed and cut butternut squash in chunks, seen from above
  • Add the onion, garlic, chilli, water and vegetable stock paste
    1 onion, 2 cloves garlic, 2 mild chillies, 500 ml water, 1 teaspoon vegetable stock paste
    Photo of step 3, before pressure cooking the soup
  • Make sure the sealing ring is properly in place. Lid on. Steam release Sealed.
  • Press Pressure Cook, programme 10 minutes, high pressure. Do a Natural Pressure Release (NPR) at the end. You can let the rest of the steam out after 15 minutes if the float valve hasn’t popped back down yet
    Photo of the pressure cooked butternut squash ingredients
  • Blend the soup with the cream cheese. The key to getting soup consistency / thickness right is to remove part of the stock, blend (in this case with the cream cheese) then add gradually the stock until happy with the thickness. It's easy to make soup thinner once blended than to make it thicker. I also added 250 ml whey. I started with half a a pack of cream cheese but, my goodness, those mild chillies were hot so ended up adding the whole thing.
    250 g cream cheese, 250 ml yoghurt whey
    Photo of the thermomix bowl and an Instant Pot Duo Plus seen from above, the thermomix bowl has the pressure cooked veg and a dollop of cream cheese ready to blend

Nutrition

Calories: 366kcalCarbohydrates: 34gProtein: 9gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 72mgSodium: 373mgPotassium: 964mgFiber: 5gSugar: 12gVitamin A: 21050IUVitamin C: 75mgCalcium: 245mgIron: 2mg
Keyword butternut squash, Pressure cooker, soup
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