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–+ servings
Bowl full of Instant Pot Butternut Pumpkin Soup

Instant Pot Creamy Butternut and Pumpkin Soup

Delicious Easy creamy fresh butternut and pumpkin soup with warm Fall spices comes together quickly in this Instant Pot version of Winter Squash Soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 311 kcal

Ingredients
  

  • 1 Medium Butternut Squash cut in half and seeded
  • 1 2-3 pound Baking Pumpkin cut in half and seeded
  • 1/2 cup chopped white onion
  • 4 Tablespoons butter
  • 4 cups chicken broth or stock
  • 2 cubes chicken bullion
  • 1/2 teaspoon dried marjoram optional
  • 1/8 teaspoon ground cayenne optional
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground sage
  • 1 8 ounce package softened cream cheese
  • 1 cup heavy whipping cream and additional cream for garnish
  • Salt to taste
  • Toasted croutons and parsely for garnish

Instructions
 

  • Set your Instant pot to Saute. Melt butter. Saute onions until tender and translucent. Add chicken broth, bullion, garlic and seasonings. Stir to deglaze the bottom of the pan.
  • Place squash and pumpkin flesh side down in broth.
  • Place lid on Instant Pot, set vent to seal, press soup/broth option. Instant Pot should be set on normal temp for 30 minutes.
  • Allow Instant pot to natural release for 30 minutes after cooking. Then carefully quick release to make sure any additional steam has been released and valve is in the down position. Make sure to stand back when releasing so as not to burn yourself.
  • Carefully remove cooked butternut and pumpkin. Using a large spoon remove cooked squash from skin. Place cooked squash back in the Instant Pot with the stock. Discard the skin.
  • Using an Immersion blender, or hand mixer, blend the squash until smooth. Add softened cream cheese and heavy whipping cream. Continue to blend until all ingredients are incorporated being extremely careful as the soup is hot.
  • Serve with crouton, a swirl of fresh cream, and a sprinkle of parsley.

Notes

This soup can be made in a slow cooker or a large pot on the stove. The cook times will need to be adjusted.

Nutrition

Serving: 1gCalories: 311kcalCarbohydrates: 14gProtein: 9gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 84mgSodium: 607mgFiber: 2gSugar: 6g
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