Butternut Squash Soup

Carla_Carter79 avatar
By Carla Carter
from Indianapolis, IN

This is a velvety soup with just a hint of kick. It makes an excellent winter side dish but is a little light to be the center of a meal.

prep time 30 Min
cook time 15 Min
method Pressure Cooker/Instant Pot


  •   1
    butternut squash
  •   1
  •   2-3 clove
  •   1/2 c
  •   1 c
    chicken broth
  •   1 tsp
  •   3/4 tsp
    dill, dried
  •   1/4 tsp
    cayenne pepper

How To Make

  • 1
    Cut squash in half and remove seeds. Use a vegetable peeler to remove the skin. Cut squash into chunks.
  • 2
    Remove the outer skin from the onion and cut into chunks. Peel garlic. You can leave it whole but I prefer to use a garlic press.
  • 3
    Add squash, onions, garlic, dill, and chicken broth to pressure cooker. Cook on high pressure for 15 minutes.
  • 4
    Allow the squash mixture to cool slightly. Add it and remaining ingredient into you blender and blend until smooth.
  • 5
    If the soup gets too cool it can be microwaved or reheated in a pot on the stove. I put mine back in the pressure cooker on the keep warm setting.

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