Instant Pot Butternut Squash Soup
Pull out your pressure cooker and make instant pot butternut squash soup with apples, sage, and bourbon! This sweet and spicy soup is easy, quick, and healthy. Perfect for fall and winter dinners.
Servings 6
Calories 175kcal
Ingredients
Soup
- 1 medium butternut squash, peeled and diced (about 3 cups)
- 1 medium apple, peeled and diced
- 1 medium yellow or white onion, diced
- 2 cloves garlic, diced
- 2 sprigs fresh sage, chopped, or 1 tsp dried sage
- 2 cups stock, low or no sodium
- 1/2 tsp kosher salt
- 1/2 tsp chipotle powder
- dash nutmeg
Mix-ins
- 1/2 cup heavy cream
- 2-3 tbsp bourbon
Toppings
- fried sage
- croutons
Instructions
- Add all the ingredients for the soup to your pressure cooker. Stir to combine.
- Place the lid on the pressure cooker and lock into place.
- Select manual, high pressure and set the timer to 10 minutes. (Total cooking time will be about 20 minutes.)
- Once the cook time is over, press the quick release button.
- When all the pressure has been released, take off the lid and puree the soup in the pot using a stick blender (or transfer the soup to a standard blender and blend until smooth then pour it back in the pressure cooker).
- Switch the pressure cooker to saute and set the heat to medium.
- Add the cream and bourbon and bring the soup to a simmer. Simmer for about 5 minutes.
- Taste and adjust the seasoning if needed.
- Serve with fried sage and croutons.
Notes
- Apples: Since the apple is going to be fully cooked and then pureed, you can use any crisp eating apple in the recipe. Braeburn, Honeycrisp, Gala, and Fuji are among the apple varieties I would recommend for the recipe.
- Stock: You can use either vegetable stock (for a vegetarian soup) or chicken stock for a meatless (but not vegetarian) recipe.
- Quick Release: To keep the steam from making a mess of your kitchen, place a kitchen towel over the vent when you hit the quick release. Leave it there until the pressure cooker done and you can open the lid.
- Stick blender: My favorite stick blender is the KitchenAid Blender. I use it all the time.
- Fried Sage: To make fried sage, cover the bottom of a small skillet with vegetable oil. Heat until the oil is shimmering then add the sage leaves. Cook them for about 30 seconds, or until the leaves are crisp. Quickly remove them to a towel lined plate and sprinkle with salt.
Nutrition
Calories: 175kcal