Ace Blender – Butternut Squash Soup
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 24ounces cubed butternut squash
  • 2 1/4cups chicken stockmay use vegetable stock
  • 1/4small yellow onion
  • 1tbsp dark brown sugarhoney, or other sweetener
  • 1/4tsp dried thyme
  • 1/8tsp ground nutmegfresh is by far the best
  • 3leaves fresh sagechopped
  • 2tbsp butter or vegetable oil spread
  • saltto taste
  • pepperto taste
  • Sour cream or heavy creamto garnish, optional
  • Shelled pumpkin seedsto garnish, optional, pepitas
  1. Seat glass pitcher on the base of the Instant Pot® Ace and add butternut squash, chicken stock, yellow onion, brown sugar, thyme, and nutmeg.
  2. Secure and lock lid.
  3. Choose the Soup •• program for creamy soup (22:44 minutes).
  4. Once program has completed, carefully remove lid and stir in fresh sage and butter.
  5. Season with salt and pepper to taste before serving. Top with a dollop of sour cream, drizzle of heavy cream, and/or sprinkling of pumpkin seeds, if desired.
Recipe Notes

Helpful Tip: Fresh butternut squash should be peeled and seeded.  A 2 1/2 lbs   squash should yield the 24 ounces needed in this recipe. For easier prep, cubed butternut squash is often sold pre-chopped in the refrigerated case of the produce section. Frozen squash can also be used.

Pumpkin Soup Variation: To make a creamy pumpkin soup, fresh chopped pumpkin can be substituted for the squash. 15 ounce ( 1 can ) of pure pumpkin can also be substituted. Also try substituting 1/4 teaspoon of pumpkin pie spice in place of the nutmeg.