The easiest butternut squash soup ever with the Instant Pot electric pressure cooker

Butternut squash soup is one of the things I love eating but normally I find kind of a pain to make. You have to cut up (which is hard!) and cook the squash, and them puree it. It's kind of a hassle.

However, using my instant pot electric pressure cooker to cook the squash makes the process so much easier! I can make it on a weeknight now! It's healthy, delicious and now easy.

Ingredients:
~2lb butternut squash
3/4 cup heavy cream
32 oz low sodium chicken broth, divided
1/4 tsp pepper
1/4 tsp sea salt
1/4 tsp nutmeg
1/4 tsp cinnamon

Equipment:
6 qt instant pot electric pressure cooker
Immersion blender (I have this one) or you can use a food processor, but an immersion blender will make it easier

Directions:
Cut your squash into fourths, so it will fit in your pressure cooker and cook more easily. Remove the seeds. Pour one cup of water into your pressure cooker pot and place your trivet in the bottom, place squash on top. Close top and close vent. Pressure cook on manual high for 12 minutes. When cooking time is completed quick release the pressure.

Squash ready for cooking

Remove the squash from the pot and dump out the water. Allow the squash to cool slightly, until you can handle it. Pour about half the chicken broth, the cream and all of the seasonings into the pressure cooker pot and set the cooker to the saute, less (ie the lower temp, on my IP it's called "less").

Cooked squash

Scoop the squash out of the peel and return it to the pot. Using your immersion blender, puree the squash in the pot, adding additional chicken stock until it reaches desired consistency. Depending on the exact size of your squash, you may not need the entire container. Continue blending until the soup is smooth. Makes 4-6 entree sized servings.

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