Delicious, smooth, vibrant Pressure Cooker Butternut Squash Soup, suitable for stove-top and electric pressure cookers such as Instant Pot and Ninja Foodi.
Jump to:
📖 Recipe
Easy Instant Pot Butternut Squash Soup
Equipment
- 1 Pressure Cooker
- 1 Blender I used my Thermomix
Ingredients
Ingredients
- 1 butternut squash
- 1 onion chopped up in big chunks
- 2 cloves garlic peeled and left whole
- 2 mild chillies (optional) deseeded and chopped up (want it less spicy, use one, want it without chillies, skip them, (we’re flexible). Don't want to add chilli? Don't blame you! Other options are a teaspoon of paprika, mild chilli powder, only one chilli...
- 500 ml water cold tap
- 1 teaspoon vegetable stock paste (mine was frozen), get the recipe
For blending
- 250 ml yoghurt whey approx (you can add water or stock too) but it’s a great use for whey if you make your own yoghurt
- 250 g cream cheese (soft cheese, Philadelphia style, I use supermarket own)
Instructions
- Use the whole butternut squash trick first to make your BNS super easy to slice and dice. Discard the water. Got Butternut Squash already in chunks? Add it to the inner pot, skip this step and go to step 3.1 butternut squash
- Deseed and chop up the BNS and add to the drained inner pot. No need to peel if you don't want to.
- Add the onion, garlic, chilli, water and vegetable stock paste1 onion, 2 cloves garlic, 2 mild chillies, 500 ml water, 1 teaspoon vegetable stock paste
- Make sure the sealing ring is properly in place. Lid on. Steam release Sealed.
- Press Pressure Cook, programme 10 minutes, high pressure. Do a Natural Pressure Release (NPR) at the end. You can let the rest of the steam out after 15 minutes if the float valve hasn’t popped back down yet
- Blend the soup with the cream cheese. The key to getting soup consistency / thickness right is to remove part of the stock, blend (in this case with the cream cheese) then add gradually the stock until happy with the thickness. It's easy to make soup thinner once blended than to make it thicker. I also added 250 ml whey. I started with half a a pack of cream cheese but, my goodness, those mild chillies were hot so ended up adding the whole thing.250 g cream cheese, 250 ml yoghurt whey
Nutrition
The Butternut Squash trick
If you have a whole butternut squash, you're going to love the trick in step 1 that shows you how to pressure cook a whole butternut squash to make it easier to peel, slice and dice.
For this recipe you don't need to peel it if you don't want to.
You can also use the bags of diced butternut squash from the supermarkets. I give you options for both.
By the way, you can also use this trick for whole Swede or Rutabaga and Pumpkin.
Do I have to add the chillies?
No, you don't. And, in fact, if you don't like spicy, I advise that you don't at all but I give you options for substitutes, like teaspoon of paprika, mild chilli powder, only one chilli...
More recipes with Butternut Squash
- Instant Pot Cavolo Nero and Butternut Squash Soup
- Instant Pot Chicken with Paprika and Butternut Squash
- Thermomix Vegan Mac and Cheese
More Pressure Cooker Soups
I've got lots of Pressure Cooker Soup Recipes. Some of my favourites:
- Instant Pot Chicken, Leek and Carrot Soup
- Chunky Leek and Potato Soup with a Twist - Instant Pot and Conventional Methods
- Instant Pot Spanish Lentil Soup (Lentejas)
- Pressure Cooker Chorizo and Red Lentil Soup
Food safety
A few tips from me:
- Always wash your hands straight after touching raw meat
- Same with your knives, boards and utensils, use separate ones for raw meat and wash them well before using for anything else
- Don't leave food at room temperature for extended periods, always cool down quickly and chill or freeze as soon as you can
- Always chill left over rice as soon as you can and always within half an hour.
See more guidelines at food.gov.uk.
2
Leave a Reply