No ImagePressure Cooker Butternut Squash Soup

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  1. Rozanne

    How would you adapt it using frozen cubed squash?

    • Coco Morante

      Hi, Rozanne!

      If you’re using frozen cubed squash, I’d start with the sautéing step (step 3), stir in the frozen squash and broth, then cook the soup for 5 minutes under pressure with a natural pressure release. Open the pot, then continue on with the recipe to puree the soup (from step 6). Hope that makes sense!

  2. Suzanne

    This sounds so good and I am going to the store to get the Granny Smith Apples. I have a question, Can this soup be canned for later use. I love to have soups around and I can most of them but have never tried this. Would it be safe to can it.

  3. Kimberliah

    This is a good basic recipe. I had to really fiddle with the seasoning so it wasn’t so bland. I ended up adding smoked Chipotle paprika a tiny bit at a time until it had a nice savory taste.


  4. Janey

    Delicious, but just a couple tiny comments. The “Normal” setting on my Instant Pot cooks way hotter than I’d ever cook on my stovetop. Would not recommend sauteeing on high. I did saute onions first, then added some garlic along with the other veggies. I used some small-ish squashes from my CSA; would definitely have cooked for less time. Finally, @Chris — freshly grated nutmeg is the only way to go! (A little Microplane nutmeg grater makes it easier then using pre-grated nutmeg.)

  5. dale goodloe

    I don’t have an InstaPot – just a regular, stove top pressure cooker. Couldn’t figure out how to fix it in that.

    • Emma Christensen

      Hi, Dale! If you’re using a stovetop pressure cooker, steam the squash at high pressure for 6 minutes. The rest of the recipe should be the same. Enjoy!

  6. Sarah

    Hello! Can you advise how to cook without a pressure cooker?

  7. Bob Landry

    The Granny Smith I used overpowered everything else. Will likely leave kit out if I make this again.

  8. Kristen

    I made this soup today and it’s fantastic! I’d never cooked a butternut squash before but it was easy. Thanks for the recipe!


  9. Chris Bellamy

    This is very similar to my (non-pressure-cooked) recipe. This will make it so much easier! Thanks! As an added convenience, I also use pre-shredded carrots. Since they’re being puréed, using them is simpler than dicing carrots. One final thought – fresh-grated nutmeg is heavenly as a garnish on each bowl as it’s being served.

    • Emma Christensen

      Chris — Nutmeg is such a good idea. I always forget about adding it. Thank you!