Cooking these hard squashes is a snap in a pressure cooker like the Instant Pot. You can have a steaming, creamy bowl of butternut squash soup on the table in about 45 minutes!
3 Easy Steps to Butternut Squash Soup
This soup is made in three easy steps:
How to Make Thicker Soup
Love really thick butternut squash soup?! Add just half of the recommended amount of broth, puree, and then stir in additional broth as needed until you reach the consistency you prefer. If you’ve already added the stock and think your soup is too thin, try adding a few pieces of bread or a cup of canned white beans and pureeing the soup again. This will thicken the soup right up!
What to Serve with Butternut Squash Soup
Serve the soup with a dollop of plain yogurt and a sprinkle of chives on top. It makes a nice light meal on its own, or you can pair it with garlic bread, grilled cheese, or panini for a heartier meal.
How to Freeze Butternut Squash Soup
This soup will keep in the fridge for about a week and can be reheated in the microwave or over low heat on the stovetop. To freeze, transfer to freezer containers or bags, then freeze for up to three months. Thaw overnight in the fridge if you have time, or warm the frozen soup over low heat on the stovetop until steaming.
Craving More Squash Soup Recipes?
Curried Squash and Pear Soup Butternut Squash and Apple Soup Curried Butternut Squash Soup Roasted Kabocha Squash Soup Creamy Pumpkin Soup with Smoked Paprika
Chopped chives Plain yogurt
Secure the lid on your pressure cooker, and make sure the pressure release valve is set to its sealing position. Select the “Steam” or “Manual” setting, and set the cooking time to 7 minutes at high pressure. (If you’re using a stovetop pressure cooker, steam the squash at high pressure for 6 minutes.) The pot will take about 10 minutes to come up to pressure, and then the cooking program will begin. When it’s finished cooking, move the pressure release valve to its venting position. When the pressure has fully released, open the pot and use a pair of tongs to transfer the squash to a cutting board to cool. Reset the cooking program on your pressure cooker, and select the highest “Sauté” setting. Melt the butter in the pot. When the butter is melted and bubbling, add the onion, celery, carrot, and apple. Sauté until the onions are translucent, about five minutes. Pour in the broth, and let it come to a simmer. Stir in the spices and taste, adding more salt if needed. Ladle the soup into bowls and serve it with a dollop of yogurt and chives sprinkled on top. This soup will keep for about a week in the fridge, or frozen for up to 3 months.
