Butternut Squash Soup

Carla Carter


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.


☆☆☆☆☆ 0 votes

30 Min
15 Min
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 Butternut Squash Soup


  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.

Printable Recipe Card

About Butternut Squash Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American

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