Instant Pot Butternut Squash Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 5 People
For pressure cooking
  • Butternut squash, diced- 3 cups
  • Onion, chopped- 1
  • Celery, chopped- 1 rib
  • Chicken broth or vegetable broth, low sodium- 2 cups
  • Ground black pepper- ½ tsp
  • Salt- ½ tsp
Saute cooking
  • Paprika- 1 tsp
  • Cream- ½ cup
  • Ground black pepper- ¼ tsp
  1. Cut the butternut squash to cubes.
  2. Into the stainless steel pot, add all the ingredients mentioned 'for pressure cooking'.
  3. Combine well.
  4. Close the pot with the lid.
  5. Select Pressure cook setting, set time to 15 minutes at high pressure.
  6. After 15 minutes of pressure cooking, let the pressure release naturally for 5 minutes and then do a quick pressure release.
  7. Open the lid.
  8. Butternut squash will be fork tender, using a wooden spoon mash the butternut squash.
  9. Using an immersion blender, puree everything. Or puree in a blender.
  10. Select Saute setting, temperature should be medium.
  11. Add paprika, cream and ground black pepper, combine well.
  12. Let the soup come to a slight boil.
  13. Remove the pot from the main pot.
  14. Serve into soup bowls, top with dried cranberries.
  15. Enjoy this rich, creamy & delicious soup, so comforting.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at