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A square image of Instant Pot Butternut Squash Soup.

Butternut Squash Soup

Rich, velvety and surprisingly savory: this Butternut Squash Soup will blow your mind.

Course Soup
Cuisine American
Keyword butternut squash soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Author Jessy Freimann, The Life Jolie, inspired by FLX Table

Ingredients

  • 6 cups raw butternut squash, cut into 1 inch squares- this was basically one large squash
  • 1 cup onion, diced
  • 2-3 cloves garlic
  • 1 teaspoon chili powder + a little extra for garnish
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon kosher salt if using low sodium broth, double this
  • 1/4 teaspoon ground black pepper
  • 3 cups chicken broth
  • 2 Tablespoons heavy cream
  • Burrata cheese
  • Cilantro to taste roughly chopped

Instructions

Instant Pot Instructions

  1. Add squash, onion, garlic, spices, and broth to the instant pot and secure the cover on top.

  2. Choose the "Soup" setting on the Instant Pot and leave it at normal. This will show up as 30 minutes.
  3. Once the Instant Pot indicates that it's done, do a quick release to depressurize the Instant Pot.

  4. Use a stick blender to puree the soup until smooth.

  5. Stir in the heavy cream.

  6. Ladle the soup into bowls and top with a sprinkle of chili powder, a hunk of Burrata and roughly chopped cilantro. Serve immediately.

Crockpot Instructions

  1. Add squash, onion, garlic, spices, and broth to the crockpot.

  2. Cover and cook for 6 hours on low or 3 hours on high.

  3. Uncover and use a stick blender to puree the soup until smooth.

  4. Stir in the heavy cream.

  5. Ladle the soup into bowls and top with a sprinkle of chili powder, a hunk of Burrata and roughly chopped cilantro. Serve immediately.