Instant Pot Roasted Butternut Squash Soup is creamy, hearty, and ready in just a few minutes in the pressure cooker! Making this winter favorite is so easy!
Pressure Cooker Roasted Butternut Squash Soup
Instant Pot Roasted Butternut Squash Soup is a quick dish that you can whip up when you are pressed for time. Made with just a few basic ingredients in the IP, you can have this dish in no time!
This comes handy especially now that it is the holiday season. People are busy with everything like doing their shopping, attending parties, or even hosting parties!
And it does not have to be fall or winter to enjoy this perfect side dish. The butternut squash keeps so well that you can have it all-year-round.
Naturally creamy, the squash makes for a great soup that you can easily pair with almost everything. Seasoned with fall spices, this dish is a winner! Now, I am sharing with you how to make this and hopefully, your family will adore it as much as mine does!
Is butternut squash healthy?
It certainly is. The orange color itself is an indication that this superfood packs in a lot of beta-carotene that is good for the eyesight. Not only that, as an antioxidant, beta-carotene helps reduce the risks for diabetes, cancer, and even dementia.
This squash is also fiber-rich, and even the seeds, too, are nutritious so you better keep them and toast them for later.
How to make Instant Pot Roasted Butternut Squash Soup:
- Cube the squash: You can follow the steps on how to cut it in this post. Seasoning and roasting it at 400 degrees for about 30 minutes will add flavor. This is optional and you may simply use raw butternut squash in this recipe.
- Sauté the aromatics: Using the sauté function of the pressure cooker, cook the aromatics. Add some peanut butter, too.
- Add the other ingredients: Add the cubes, broth, and seasonings. Mix well and close the lid.
- Pressure-cook: Set the IP according to the instructions below in the recipe card. Allow a few minutes more for the pressure to build up.
- Puree: Once done, do a quick release and open the lid. Slide in your stick blender and puree the soup. An alternative way is to use a heat-resistant blender and transfer in batches. This results in a smoother soup. Once pureed to your liking, you may then put back the soup in the IP.
- Serve: Heat the some more, adjust the taste if you must, and add more broth if you find it too thick. Add the dairy and then, garnish and serve.
How do you make it on the stovetop?
You can check out our stovetop recipe, also on the blog.
What can I garnish Instant Pot Roasted Butternut Squash Soup with?
Here are some suggestions other than dried cranberries, cilantro, and cream:
- Cheese: parmesan, goat cheese, or feta
- Toasted pumpkin seeds (pepitas)
- Red chili
- Shallot crisps
- Greek yogurt
Can I make it in advance?
Yes! You can simply refrigerate it first and reheat on the stove within 5 days. It tastes even better a day after if you ask me.
This also makes for a great freezer meal. Transfer it into freezer bags, allow some space for the liquid to expand, and seal. Keep it frozen for up to 3 months.
But, do this before you add any cream in it. Dairy does not freeze well, in general. Simply add it when you are reheating it. Thaw it first overnight in the fridge and reheat on the stove.
In any of these storage options, make sure to allow the soup to cool down to room temperature before storing it.
- Add in other nutritious veggies like zucchini and carrots, and even some apples!
- Add chili pepper as you sauté the aromatics for a nice kick.
- Go ahead and use the pre-cut butternut squash that you can buy in the grocery stores if you want to lessen prep time.
Prep time: 20 minutes Cook time: 10 minutes Total time: 10 mins
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 4 cups low-sodium vegetable broth (plus more if needed)
- 1/4 cup peanut butter (optional)
- 1 cup heavy cream
- 6 cups diced butternut squash (roasted or raw)
- 1/2 teaspoon sea salt (plus more to taste)
- 2 tablespoons brown sugar
- 1/4 teaspoon ground nutmeg
- 1/3 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Freshly ground black pepper
- Chopped fresh cilantro
- Pepita seeds
- Drizzle of cream
Roast the Squash - optional:
- For more flavor, mix the cubed squash with 2 tablespoons of olive oil, arrange on a baking sheet and roast for 30 minutes at 400 degrees F.
Make the Soup:
- Select SAUTE function on HIGH and wait for it to read HOT. Add oil and once shimmering, cook the onion for 2 minutes. Add garlic, and ginger and cook for another 30 seconds.
- Add the rest of the ingredients from the SOUP section, including the squash (raw or roasted).
- Close and lock the lid, point the valve to Sealed, then, manually set the timer to 10 minutes.
- Once done, do a 15-minute natural pressure release, then, open the lid carefully.
- Mash the soup using a masher or a blender. If the soup is too thick add more warm cream or warm broth.
- Serve garnished with cream, cilantro, and pepita seeds.