Instant Pot Butternut Squash Soup
Life Family Fun
2.5 lb butternut squash
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 quick releasing pressure.
Carefully open instant pot and stir in molasses and butter until combined well and butter is melted.
Us an immersion blender to blend until smooth.
Serve with a sprinkle of ground cinnamon.
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