Butternut Squash Soup is smooth, creamy, and so satisfying served on a chilly day. This soup is easily made in an Instant Pot and ready in just 30 minutes. Serve it with some crackers, croutons, grilled cheese, or chick peas for a satisfying crunch in every bite.
If you just can’t get enough butternut squash, try making another family favorite Cheesy Potato Butternut Squash Soups. Classic Loaded Potato Soup is another soup that will keep you warm on a cold evening.
Butternut Squash Soup
Butternut Squash Soup has become such a staple in my house. It’s my son’s favorite soup so I tend to make it year-round. Whether it’s cold outside or the middle of July, this is a wonderful and easy soup.
Luckily, butternut squash is available in most grocery stores all year long. Even if you know that there are some months that your local stores may not stock this squash, this soup is easily frozen.
This soup is easy and fast to make in an Instant Pot or on stove-top. Of course, if you are making it in a slow cooker, it will take much longer but it will still take only a few minutes to put together.
Instant Pot is my preferred method for this soup because texture is so smooth and creamy (even if you’re not adding heavy whipping cream). Pressure cooking the veggies gives it that special texture.
TIPS FOR MAKING BUTTERNUT SQUASH SOUP:
I absolutely love adding a few potatoes to squash soup. The texture becomes heartier, thicker, and more filling.
Cutting veggies into smaller cubes makes it cook faster.
Don’t skip the saute step because it adds to the overall delicious flavor of this soup. Saute veggies until they start to get some golden caramelization and that great taste will spread throughout the soup.
Make sure to smash the garlic before adding it. Smashing garlic releases its oils and it adds to flavor and aroma of the soup.
MAKING BUTTERNUT SQUASH SOUP ON STOVE-TOP:
Making this soup on stove-top is not that much different and it only takes about 10-15 minutes longer.
Chop veggies into about 1/2-inch cubes and set them aside.
Preheat a cooking pot over medium heat, add oil and saute vegetables as directed in this recipes.
Once chicken stock is added, cover the pot with a lid, leaving a small crack for steam to escape, and cook until all veggies are tender.
Transfer soup into a blender or use an immersion blender to blend veggies completely smooth. (You may not need to use all of the broth so soup is not too thin.)
Add heavy whipping cream and stir it in until completely mixed.
MAKING BUTTERNUT SQUASH SOUP IN A CROCK POT:
Chop veggies into about 1/2-inch cubes and add them to the slow cooker.
Add seasoning and chicken stock. Stir to mix everything well.
Cover and cook on high for 2-3 hours. (Or, cook on low for about 4-5 hours.)
Transfer soup into a blender or use an immersion blender to blend veggies completely smooth. (You may not need to use all of the broth so soup is not too thin.)
Add heavy whipping cream and stir it in until completely mixed.
FREEZING BUTTERNUT SQUASH SOUP:
Note: When freezing butternut squash soup, make sure to not add heavy whipping cream until reheating.
Cook soup according to the recipe up to the step of adding heavy whipping cream. Blend soup without the cream and let it cool to room temperature.
Cool soup as fast as possible. The best way to cool it is to place the pot into a larger container filled with ice. To help soup cool faster and evenly, make sure to stir it often as it cools.
Once the soup cools, portion it into smaller freezer bags or one large freezer bag. Fill each bag about 3/4 full and release the air before sealing. Remember to label the content and date it was prepared.
Place flat on a cutting board and freeze. (Freezing them flat will save storage space.)
Pull frozen soup and thaw in the refrigerator.
For more freezing tips, check out my post on how to freeze cooked food.
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Instant Pot Butternut Squash Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 oz celery
- 3 large garlic cloves smashed
- 24 oz butternut squash peeled, seeded, and chopped
- 10 oz golden potatoes
- 1 tsp sage
- salt
- 3 cups chicken stock just enough to barely cover the veggies
- 1/4 cup heavy whipping cream
Instructions
- Chop veggies into about 1/2-inch cubes and set them aside.
- Set Instant Pot to saute and let it heat up. Add oil.
- Saute onion and celery until starts to golden.
- Smash garlic and add it to the pot. Saute until fragrant.
- Add squash and potatoes, stir, and saute for a few minutes.
- Add sage, salt, and chicken stock.
- Stir and close the lid and make sure it's latched. Turn the valve to "seal" and set the Instant Pot to pressure cook on high pressure cook mode for 15 minutes.
- Let it do a natural release for about 10 minutes. Be careful opening the lid.
- Transfer everything into a blender but don't add all of the broth or soup might be too runny. Set aside about 1/2 cup of broth and blend everything until smooth. Check and see if you like the consistency and if you need to add the broth that was set aside.
- Add heavy cream and blend just until it's mixed in.
- Serve with crackers, grilled cheese, chick peas, or croutons.
Notes
Nutrition
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