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.
for the soup
for the gruyere croutons
for the crispy sage
To make the croutons
To make the crispy sage
Serving Size: 4 Servings
Amount Per Serving: Calories: 589