Butternut Squash Soup
Servings
6
Source: The Lighter Step-By-Step Instant Pot Cookbook: Easy Recipes for a Slimmer, Healthier You
Vegan: use oil instead of ghee, swap cream → coconut creamDairy free: swap cream → coconut cream
Jump to Instructions ↓Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons ghee
- 3 shallots, diced
- 3 garlic cloves, minced
- 4 cups, low-sodium vegetable broth
- 1 tablespoon seasoned salt
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 2 pounds butternut squash cubes
Post cooking
- 1/2 cup nondairy milk
- 1 tablespoon pure maple syrup
- 1 tablespoon Worcestershire sauce
- 1/3 cup grated parmesan cheese (optional)
- Pumpkin spice or ground cinnamon (optional)
Instructions
- Add oil and ghee to the instant pot, hit saute and let it heat for 3 minutes
- Add shallots and saute for 3 minutes (slightly soften)
- Add garlic and saute for 1 minute
- Add everything else and pressure cook on high for 8 minutes
- Quick release when done
- Use immersion blender to puree everything
- Add post cooking ingredients and stir well
- Optionally sprinkle extra black pepper, sage and thyme when serving
Note: optionally, reserve the seeds, Toss in olive oil, salt and pepper, and bake at 300F for 15-20 minutes. Eat as is or sprinkle on top of your soup.
Notes
Love this recipe. The soup came out really well. Definitely one of my go to. I wouldn't have it in summer though.
Storage
- Up to 5 days refrigerated. Freezes well up to 3 months.
Variations
- Spiced — Add 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of cayenne for a warming version.
- Thai-inspired — Swap butter for coconut oil, add 1 tbsp red curry paste, and finish with coconut milk.
Added Aug 27, 2026 · Updated Aug 27, 2026