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Instant Pot Butternut Squash Soup, Butternut Squash Soup
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Instant Pot Butternut Squash Soup

Servings: 4 people
Calories: 678kcal
Author: Elisha Baba

Ingredients

  • 1 2.5 lb butternut squash
  • 1/2 cup diced onion
  • 4 cups chicken broth
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 2 tablespoons butter
  • 1 tablespoon molasses

Instructions

  • Slice the squash in half.
  • Scoop the seeds and insides of the squash out with a spoon and discard. 
  •  Use a knife or carrot peeler to peel the squash.
  • Cut into 1/2" chunks. 
  • Place onion, squash, broth, cinnamon, and ginger in instant pot. Stir.
  • Place the lid on the Instant Pot and seal shut. Close the pressure release valve.
  • Set the Instant Pot to manual, high pressure for 10 minutes.
  • When the cooking cycle is complete, let pressure naturally release for 10 minutes before quickly releasing pressure.
  •  Carefully open instant pot and stir in molasses and butter until combined well and butter is melted. Use an immersion blender to blend until smooth.
  • Serve with a sprinkle of ground cinnamon.