Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup
If you’re planning to host a fancy holiday sit-down dinner for Christmas or New Year’s (or anytime in between), you’re probably looking for a showstopper soup for the soup course. There is a very popular restaurant in my area called the Blue Lemon, and everyone raves about their incredible Butternut Squash Soup. There are several recipes on the internet that claim to be identical to Blue Lemon’s Butternut Squash Soup, and I combined several of them to make what I think is pretty close. To make it easier, I adapted my recipe to the Instant Pot, since it’s faster and easier than cooking it on the stove. Instant Pot Butternut Squash Soup is now one of my favorite soups. It can be made ahead and frozen; I add the half and half after defrosting and while heating it up for my guests.

If you are in a hurry, you can now purchase chunks of butternut squash in the grocery store, and while a little more expensive, are a big time saver. Garnish this soup with a bit of chopped parsley, and, if you are so inclined, a few pieces of crisp chopped bacon. This luscious soup goes with almost any holiday menu, and can be kept warm in a slow cooker if serving it as part of a buffet.

12 Servings

1/4 cup butter
1 large onion, chopped
2 Granny Smith apples, pared, cored, and chopped
1 pear, pared, cored, and chopped
8 cups butternut squash, peeled and cut into 1" pieces

1/2 cup brown sugar
1 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon freshly grated nutmeg
1 1" square chunk fresh ginger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 cups chicken broth

4 cups half and half
  1. Melt the butter in the pan of an Instant Pot set on the sauté setting.
  2. Add the onion and let cook until softened.
  3. Add the apple, pear, and butternut squash pieces; stir to coat with the butter.
  4. Add the brown sugar, allspice, cinnamon, turmeric, nutmeg, ginger, salt, and pepper; stir until well-combined and add the chicken broth.
  5. Cover the Instant Pot, set the valve to sealing, and set the pot to manual for 15 minutes.
  6. When the cycle is finished, let the pressure release naturally.
  7. Transfer the mixture in batches to a blender and blend until smooth.
  8. Heat the soup and stir in the half and half. Serve.
  9. Note: The soup can be frozen once puréed; add the half and half after thawing when heating the soup for serving.

Amount Per Serving
Calories 265 Calories from Fat 127
Percent Total Calories From: Fat 48% Protein 7% Carb. 45%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 8 g
Cholesterol 40 mg
Sodium 1002 mg
Total Carbohydrate 30 g
Dietary Fiber 2 g
Sugars 0 g
Protein 4 g

Vitamin A 156% Vitamin C 41% Calcium 0% Iron 7%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.