Instant Pot Butternut Squash Soup

Recipe adapted from Damn Delicious.


  • 1/2 medium sweet onion, diced
  • 3 garlic cloves, minced
  • 4 sage leaves, minced
  • 3 sprigs fresh thyme
  • 2 1/2 lb. butternut squash, peeled, seeded, and cubed
  • 3 large carrots, cut into 1 inch pieces
  • 1 celery stalk, but into 1 inch pieces
  • 1 Granny smith apple, cored and chopped
  • 4 c. chicken stock
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 c. heavy cream
  • 2 TBSP chopped fresh chives


  1. Set Instant Pot to the saute setting. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
  2. Stir in butternut squash, carrots, celery, apple, chicken stock, 1 tsp. salt and 1/2 tsp. pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
  3. Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
  4. Serve immediately, sprinkled with chives and a little extra cream.

Instant Pot Butternut Squash Soup:

Leave a Reply