5 step butternut squash in the instant pot

This recipe is easy and delicious. My husband is the pickiest eater and he ate two bowls! I love a nice creamy soup on a cold day, it’s perfect for winter days and for those rainy spring days! Actually let’s be honest I love soup any day. It’s a quick and simple recipe and anyone can make it!! Here you go, enjoy and let me know in the comments how it turned out 🙂

PREP TIME: 20 minutes

COOK TIME: 15 minutes

TOTAL TIME: 35 minutes

INGREDIENTS: (makes 6-8 servings)

1 large butternut squash (cut into one inch cubes )

2 large carrots (cut into thin slices)

2 celery stalks (cut into one inch pieces)

1/2 a large red bell pepper (cut into one inch cubes)

1 medium yellow onion (finely chopped)

1 teaspoon crushed garlic

1 teaspoon crushed ginger

Salt and pepper to taste

3 cups chicken broth (or vegetable broth whichever you prefer)

1/2 teaspoon chilli (optional)

1/2 teaspoon cumin powder

1/2 teaspoon paprika (optional)

1/2 cup full cream (optional)

1 tablespoon olive oil


1) Turn the instant pot on to sauté add in the oil, onions, garlic, ginger and stir until onions are translucent (about 2-3 minutes) stirring frequently

2) Add in the celery, carrots and red pepper and keep stirring on sauté for 2 minutes

3) Add in the butternut squash, cumin, paprika, chilli powder, and chicken broth

4) switch the instant pot to manual (high pressure) and set it for 10 minutes and let it release naturally

5) Puree with immersion blender until desired consistency is reached and add salt and pepper to taste. Add in cream , stir and serve! (alternatively you can blend all ingredients with a blender) ENJOY:)