Instant Pot Butternut Squash Soup Recipe
I’m all about using fresh, seasonal produce when I cook, and this Instant Pot butternut squash soup recipe satisfies that need and so much more. I want food that’s full of flavor and tastes like Mom made it, and sometimes I want it fairly quickly and without much hassle. That’s where this soup comes in to save the day.
If you’re new to the Instant Pot pressure cooker, well let me just tell you it’s a wonderful thing! A lot of people ask me about the Instant Pot and whether it’s worth the purchase.
Let me first say that I was late to the game with the Instant Pot. Honestly, I have more time than maybe most people to cook so it’s not like I was desperate for some gadget to speed up dinner for me. I also really enjoy cooking and do a lot of home cooking, so I wasn’t looking for something to help me avoid fast food or takeout.
What I will admit to is that I like the idea of being a bit “carefree” when I cook and being able to walk away from a pot of food and watch a show on tv without having to worry about the liquid in my pot simmering away to nothing, leaving me with scorched food.
The Instant Pot gives me that peace of mind. It is also very useful for cooking French stews like beef bourguignon in less than half the time.
If you’re wondering what size to get, I recommend the 6 quart to cook for anywhere from two people to six people. If your family is larger than that or you’re planning to cook for more people, then I’d go with the 8 quart. I’d only buy the 3 quart size if you are planning to use it for one person or specific uses (i.e. only make yogurt in it or only make rice, etc.).
For this particular Instant Pot recipe, speed isn’t necessary the advantage of using the pressure cooker over a normal pot on the stove. The truth is that they both take about the same time when you consider that the pressure cooker needs a little time to actually come to pressure.
For me, the appeal of this Instant Pot butternut squash soup recipe is the convenience of being able to speedily put together a soup and keep it warm for as long as I need.
Unlike a slow cooker, the veggies are cooked in just under 20 minutes (including the time it takes for the cooker to come to pressure), allowing me to also quickly purée the soup in a blender right after. With a slow cooker, you’d have to wait several hours until you could purée the contents of the soup.
Once the butternut squash soup is puréed, I simply pour the soup back into the Instant Pot and keep it warm for as long as I need, sometimes all day.
As for the soup itself, I can’t rave more about how simple yet delicious this butternut squash soup truly is. I found the recipe in Mireille Guiliano’s book “French Women Don’t Get Fat,” and was inspired by Guiliano’s enthusiasm for cooking seasonal dishes like this soup.
The book inspired me to pay more attention to what ingredients I was purchasing at the grocery store and make the extra effort to purchase fruits and vegetables that would be at their finest. And it just so happens that right now, butternut squash happens to be at its finest!
Butternut squash during this time of the year is lovely; it’s a vegetable that pairs quite well with fall spices like nutmeg and earthy herbs like thyme and sage. This butternut squash soup epitomizes the best of fall.
While butternut squash may not look like something you’d want to bite into at first glance, once it’s cooked, it becomes tender and delicately sweet, very much like a sweet potato.
To save time and effort, you can pick up pre-cut and peeled butternut squash from your local market. Otherwise, a really good Swiss peeler like this one makes peeling butternut squash a breeze.
This Instant Pot butternut squash soup recipe has become one of my favorite, easy pressure cooker recipes to turn to during the fall. Among the squash in the soup, you’ll find a granny smith apple and carrots, as well as sprigs of thyme and sage to be stewed.
To compliment the soup and provide a little more texture to the meal, I toast baguette slices and top them with gruyere and thyme leaves. Some of the leftover sage leaves are chopped up and fried in a little bit of butter, before the crispy leaves are added to the soup with a drizzle of olive oil.
The result is a warm and hearty meal that captures the best of fall and what this season has to offer.
Instant Pot Butternut Squash Soup Recipe
Creamy butternut squash soup paired with homemade gruyere croutons.
Ingredients
for the soup
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 a large onion, diced
- 1 clove garlic, minced
- 1/4 tsp ground nutmeg
- 2 sprigs of thyme
- 2 leaves sage
- 1 butternut squash, peeled and cut into 1 inch cubes
- 2 small to medium carrots, peeled and roughy chopped
- 1/2 a large granny smith apple, peeled, cored, and chopped
- 2 cups chicken broth
- 1/2 tsp salt
for the gruyere croutons
- 8 slices French baguette
- 4 tbsp unsalted butter
- 2 oz shredded gruyere
- thyme leaves for garnish
- small pinch of salt and pepper
for the crispy sage
- 1 tbsp unsalted butter
- 4-5 sage leaves, chopped
Instructions
- To the Instant Pot (or a regular large pot), heat the olive oil and butter using the sauté feature (or just medium heat on the stove). Cook the onion until it's translucent - a few minutes - then add the garlic. Add the nutmeg and salt, stir to combine and cook for another minute, stirring often.
- Add in the cubed squash, carrots, and apple; stir everything to combine. Top the mixture with the thyme sprigs and sage leaves, then pour in the chicken broth. Secure the Instant Pot's lid on and turn the knob to sealing. Manual cook for 15 minutes. If using a regular pot on the stove, bring the liquid to a boil, then lower the heat and cover the pot, cooking the soup for 20 to 25 minutes, or until the vegetables are tender.
- Once the pot beeps, give it a few minutes to naturally release pressure, then throw a towel over the sealing knob and twist it to venting to release the rest of the pressure. Remove the thyme sprigs and sage leaves from the soup. Transfer the entire contents of the pot (including little onion bits and liquid) to a large blender to purée. Purée until smooth.
- Transfer the soup back into the pot and serve the soup warm with a couple of croutons and a few pieces of crispy sage on top.
To make the croutons
- Meanwhile, create the croutons by rubbing one side of all the baguette slices with 1/2 a tablespoon of butter. Lay the slices on a sheet pan, with the buttered sides facing up, and broil the slices in the oven until they’re golden and crisp along the edges. Remove the baguette slices and flip them over. Top with the shredded cheese, some thyme leaves, and a small pinch of salt and pepper. Place back in the oven under the broiler until cheese has melted.
To make the crispy sage
- For the crispy sage topping, fry the chopped sage in some heated butter over the stove. Cook until the sage is crisp and slightly golden along the edges.
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 589
This looks so delicious Beeta! Butternut Squash soup is my favorite autumn soup! Now, if only the Southern California weather would cooperate so I can eat some and not have heatstroke 😉
Oh, I feel you Alyssa! It is ridiculous how hot it has been. I’m this close to just saying to heck with it all and jumping on the next flight to Paris because I want some fall weather, people!! Thanks for stopping by XO
Beeta, I was just telling my boyfriend the other day that French women don’t get fat! I don’t know if it’s genetic but with all the delicious food available in France, it’s a miracle they’re not fat at all! Now that I’ve moved to DC, I’m loving the vast array of seasonal produce available in the supermarkets (so much more than we have back in Buenos Aires!)
Thanks for sharing this beautiful soup! I love all your photos, and your writing, as always, is such a breath of fresh air.
Hi Felicia!! After having spent a decent amount of time in Paris, I’ve discovered that it’s more in the habit and style of eating that really contributes towards their lean physique. For one, the French don’t snack. They eat 3 meals a day and that’s that. They also eat very slowly, allowing them to savor each bite and keep them from eating too quickly and therefore eating too much without realizing they were already full 10 bites ago. Interestingly, Mireille discusses this concept in her book when she talks about how she gained weight when she moved to the U.S. as an exchange student. She had kind of gotten sucked into the American diet of snacking and less fresh foods, and threw moderation and mindful eating out the window. I saw this difference in dining etiquette firsthand, so I can attest to the truth of her words :p
I’m so excited for you about your move! I haven’t been to DC but everyone talks about how great it is. Thanks for leaving such kinds words. You’re so sweet and thoughtful! XO
Oh I am me some fresh and flavourful homemade soup – this looks beautiful Beeta! And with those croutons too – the perfect comfort food!
Thank you so much, Jessica! The soup with the croutons is totally comfort food <3
We’ve been enjoying a plethora of fresh, seasonal fall fare -most of it from our favorite farmer’s market which closed on Saturday till the spring rolls around again. This use of butternut squash in this soup harkens me to follow suit and without delay. Your photography is spot on, as is clearly the case with this delicious looking bowl of autumn; beautifully done!
Thank you so much, Dan and Scott! There are so many great fruits and veggies to choose from during this season, I’ve just been going crazy at the farmer’s markets! And I can thank Nagi’s book for the improvement in photography! 😉 XO
I couldn’t agree more, Beeta. Seasonal eating is where it’s at! Around here, farms are my guide. Sometimes, though, when at the grocery, I can get distracted by those plump strawberries in October… just saw them yesterday. So I turned my attention to the gorgeous pomegranates to sooth my desire for a red fruit! This soup is so nourishing and I know packed with flavor. That butternut paired with an apple sounds divine… and of course that dipping crouton is a must! Thank you for this Beeta!
Traci, you are so great about eating farm to table. I love reading your posts and seeing all the gorgeous recipes you make with farm fresh ingredients. And pomegranates are one of my favorites – so so lovely! Thanks so much for kind words, as always XO
Okay, first of all I HAVE to check out that book, "French Women Don’t Get Fat"! Not only is the title awesome, but if it inspired you, it is going on the top of my ‘must read’ list! Second, great minds, my dear… great minds! I posted a butternut squash recipe today too! AND I crisped my sage leaves! Obviously I love butternut squash, so of course I am DROOLING over this soup! LOVE the flavors you have going on in here! Squash+Apples+Carrots+herbs = YESSSSSSS! This looks absolutely dreamy and I totally want to stay in my pj’s and cozy up with a bowl after bowl of this soup today!! Pinned! Cheers, lovely! xoxo
The book is so awesome, Cheyanne! It’s not like Mireille is talking about some extraordinary diet concept in the sense that we’ve all known moderation is key to a healthy life, but it’s her approach and practical steps that just make you go ‘ohhhhh!!!’ Hehe! I’m about to catch up on the blogs I follow so I cannot wait to see your butternut recipe! great minds totally think alike!! I hope you’re doing okay with all the rain storms there in the Carolinas – I thought of you and had you in my prayers! Lots of love XO
I would love a bowl of this Beeta! Have been poorly for a couple of weeks and need some comfort food. I especially love the Gruyere toasts! 🙂 x
Aww, Louise, I’m so sorry you haven’t been feeling well 🙁 If I was there, I’d 100% whip you up this bowl of soup with the croutons. Thanks so much for stopping by here even though you haven’t been feeling your best…sending you well wishes and lots of love XO
You and I are simpatico! I know exactly what you mean about growing up in California – eating lots of produce, but really being unaware of seasons. And the very same book opened my eyes to eating seasonally – you know the saying, "distance makes the heart grow fonder," that’s what it reminds me of to anticipate asparagus in the spring, peaches in the summer, apples in the fall, Brussels sprouts in winter.
Gorgeous photos, Beeta. My mouth is watering! I think I’ll make this while we’re in Paris and I’ll be wishing that you could join us for dinner. xoxoxo
Oh, Marissa…I just can’t wait to meet you in person at the conference because you and I are always on the same page! When I read your comment, I thought omg she read this book! And then I was thinking, well, of course she’s read this book…it’s Marissa and she’s awesome! <3 And I completely agree…eating seasonally makes cooking all the more fun and memorable. Lots of love sent your way, thank you for the kind words <3