InstaPot Butternut Squash Soup

I’ve already done a couple videos that include roasting squash in the oven. While it’s delicious, it just takes so long! Cue the pressure cooker. I have been experimenting with this and it makes meals much faster once you get the hang of it. This whole recipe can be done by roasting the squash (and re-hydrated turnips) in the oven, and sauteing the carrots and onions on the stove top. If you have a favorite way of making squash soup, let me know!

InstaPot Butternut Squash Soup

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Servings: 5

Ingredients Method Notes

Ingredients

  

• 2 carrots peeled and chopped
• 1/3 cup chopped onion or wild onion
• 1 butternut squash
• Oil for sauteing
• 4 cups bone broth
• 1 tsp garlic or wild garlic
• 1/4 cup wild turnip optional

Method

 

1. Peel and chop carrots and onions
2. Remove skin and seeds from squash and chop into large chunks
3. Sautee in InstaPot for 5 minutes
4. Add squash, broth, turnip, and garlic, and pressure cook on high for 15 minutes
5. After pot depressurizes, open lid and use blend together*

Notes

*An immersion blender works great for this but you can scoop the contents into a stand up blender to puree.