Want to make a good meal "souper?" This recipe will guide you straight to the best butternut squash soup you can get from a pressure cooker. Creamy and comforting Instant Pot Butternut Squash Soup is a total palate pleaser that's ready for lunch, dinner or holiday feasts in about 30 minutes.
3lbbutternut squashpeeled, seeded and diced (4-5 cups)
1teaspoonkosher salt
½teaspoonground pepper
3cbrothvegetable or chicken, divided
1sprigfresh thymeor 1 teaspoon dried thyme, plus more for garnish
1tablespoonfresh chopped sageor 1 teaspoon dried sage, plus more for garnish
1wholebay leaf
2tablespoonbutter
¼-½cheavy creamor coconut milk, optional
4tablespoonpomegranate seedsfor garnish
Instructions
Press the "Saute" button and allow the inner pot to heat up. Add the olive oil and heat until shimmering. Add the onion, celery, and garlic and cook 2-3 minutes, stirring frequently, just until the garlic has some color.
Pour in ½ cup of stock to deglaze the pot; stir and scrape the bottom of the pot until it's clean, then press "Cancel to turn off the saute function.
Add the squash to the pot, then season with sage, salt, and pepper. Give everything a good stir.
Pour in the remaining broth, then top with the thyme and bay leaf.
Program the Instant Pot to "high pressure" for 10 minutes; it will take about 15 minutes for the pot to come to pressure. Once the pressure cycle completes, allow for a natural release or manually release the remaining pressure by using a spoon to move the pressure valve from sealing to venting. Allow the steam to escape completely and wait for the float valve to drop. Carefully remove the lid, opening away from you to allow the steam to safely escape.
Add the butter and stir until melted. Using an immersion blender, blend the soup until completely smooth. Add the heavy cream or coconut milk, if using, and stir until worked in.
Ladle into bowls and garnish with fresh thyme or sage and pomegranate seeds. Serve right away.