Butternut Squash Soup
By :Time Inc.
Print Recipe
Votes: 13
Rating: 4.38
Rate this recipe!
Course Soup
Cuisine American
Difficulty Easy
Browse Category Soups, Stews & Broths
Cooking Technique Pressure Cook
Main Ingredient Butternut Squash, Chicken Broth
Prep Time 10 minutes
Cook Time 6 hours
Servings
8 servings
Ingredients
  • 8 cups butternut squash cubed and peeled, 1 1/2-inch, about 5.5 pounds
  • 4 cups chicken stock low sodium
  • 1/2 cup onion chopped
  • 1 tablespoon Ginger fresh, minced and peeled
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg ground
  • 1/4 teaspoon black pepper freshly ground
  • 2 garlic cloves minced
  • 1 bay leaf
  • Thyme leaves optional
Course Soup
Cuisine American
Difficulty Easy
Browse Category Soups, Stews & Broths
Cooking Technique Pressure Cook
Main Ingredient Butternut Squash, Chicken Broth
Prep Time 10 minutes
Cook Time 6 hours
Servings
8 servings
Ingredients
  • 8 cups butternut squash cubed and peeled, 1 1/2-inch, about 5.5 pounds
  • 4 cups chicken stock low sodium
  • 1/2 cup onion chopped
  • 1 tablespoon Ginger fresh, minced and peeled
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg ground
  • 1/4 teaspoon black pepper freshly ground
  • 2 garlic cloves minced
  • 1 bay leaf
  • Thyme leaves optional
Votes: 13
Rating: 4.38
Rate this recipe!
Instructions
  1. Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
  2. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
  3. Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
  4. Purée squash mixture with an immersion blender until smooth.
  5. Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!
11 replies
  1. bstrong
    bstrong says:

    This recipe looked good but I didn’t want to wait to six hours. I followed the recipe but used the soup option and left it for 30 minutes and natural release. I then puréed it after removing the Bay leaf. I served with pumpkin seeds and a daub of dour cream

  2. Ape
    Ape says:

    The ginger and butternut squash soup recipe that came with the cooker only requires 10 minutes of pressure cooking time. It is most excellent and very easy to make.

  3. Jooliper
    Jooliper says:

    Made this Butternut Squash Soup in our new Instant Pot yesterday. Delicious! Next time, I would add just a little pumpkin and apple (or a little apple juice) for sweetening. Sprinkle with a little crisped bacon or some pepitas. Yummy!

  4. luckyd
    luckyd says:

    Delicious! It is VERY hard (and more time-consuming than recipe says) to peel a butternut squash! Also, a little spicy.

  5. Wen73
    Wen73 says:

    Wonderful soup, my entire family loved it! Our picky eaters really liked it and said they would eat it again!

  6. QueenV
    QueenV says:

    I dont know what black magic you’re using to come up with a 10 minites prep time! I
    I’m 30 minutes in and I’ve only seeded and peeled these stupid squash!

  7. mlacy3
    mlacy3 says:

    I’m a little frustrated but I have nobody to blame but myself. I followed the recipe and when I got ready to cook, I saw that it was made for the slow cooker function. I don’t use my IP for this so I totally missed it. I read all the comments. I added an apple and used the soup function for 30 minutes. I sure hope it turns out.

  8. mlacy3
    mlacy3 says:

    I added an apple, soup function 30 minutes, pureed in blender…delicious! Don’t forget to take out the bay leaf first!

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