How Long To Cook Butternut Squash Soup In Instant Pot

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How Long To Cook Butternut Squash Soup In Instant Pot

Don’t you just LOVE a good butternut squash soup recipe to enjoy in the fall? This butternut squash soup recipe is the copycat version of the Panera Autumn Squash soup recipe! It’s one of my favorites, but I don’t like the high cost of it! I adapted a popular butternut squash recipe for the instant pot and LOVE the results!

The beauty of cooking butternut squash soup in the instant pot is that you don’t have to be so careful about chopping your butternut squash into perfectly uniform sizes. A rough chop works great and this cooks up SO MUCH FASTER than on the stove top! ENJOY!

See all my instant pot soup recipes!
✅ youtube.com/watch?v=Ymyd5cDtglg&list=PLtE0v7k4B7O_RETz8vlV4q0ozHWulcWCg

INSTANT POT BUTTERNUT SQUASH SOUP RECIPE – PANERA COPYCAT

INGREDIENTS
1 tablespoon olive oil
1 small yellow onion, chopped (3/4 cup)
2 pounds chopped butternut squash, peeled and roughly chopped
3 small carrots, peeled and roughly chopped (1 cup)
3 cups chicken or vegetable broth
2 cups apple cider
1 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pure pumpkin puree (or pumpkin solid pack)
2 tablespoons butter
2 ounces cream cheese
2 tablespoons brown sugar
salt to taste

INSTRUCTIONS
Heat oil in Instant Pot on Sauté setting. Add chopped onion and sauté until it begins to soften, 1-2 mins.
Add squash, carrots, broth, cider, curry powder, cinnamon, and nutmeg.
Cook on manual high pressure for 6 minutes.
Once done cooking, allow the pressure to release naturally for 10 mins, then quick release the remaining pressure (you can quick release if in a hurry).
Use an immersion blender or pour mixture into a blender, blend until smooth.
Add pumpkin, butter, cream cheese, and brown sugar; blend until smooth. Add salt to taste. (If using a blender, you may need to pour some of the mixture back into the Instant Pot so you have room to add the additional ingredients, then stir it all together in the Instant Pot to combine.)
Garnish with cooked pumpkin seeds, if desired.
NOTES
Make sure you do NOT use apple cider vinegar… it will taste horrible in this soup!

PRINT the recipe here:
✅ fabulesslyfrugal.com/recipes/autumn-squash-soup-copycat-recipe/?utm_source=youtube

✅ Subscribe to my channel for more FAST and EASY recipes! → youtube.com/user/FabulesslyFrugal?sub_confirmation=1

✅ Instant Pot Chicken Alfredo →
youtube.com/watch?v=8jWBGMKuIZU&list=PLtE0v7k4B7O-eky6iia2ezVB_CCbi7q4C&index=1

✅ Instant Pot 2 Minute Meatballs →
youtube.com/watch?v=sG7eQjuUDa0&list=PLtE0v7k4B7O-eky6iia2ezVB_CCbi7q4C&index=2

✅ Instant Pot Pot Roast with Balsamic Glaze →
youtube.com/watch?v=rcgYilGgvjA&list=PLtE0v7k4B7O-eky6iia2ezVB_CCbi7q4C&index=3

✅ Tools Used in this Video: →
(these are affiliate links, which means I get a small commission off your purchase, at no extra cost to you!)
My Favorite Knife: amzn.to/31glNea
Instant Pot: amzn.to/2B3F6wC
Instant Pot Duo Plus: amzn.to/3ly6zb7

#instantpotsoup #instantpotrecipes #fabulesslyfrugal

Youtube video by Fabulessly Frugal

10 minutes instant pot roasted butternut squash soup is creamy, hearty, and ready in just a few minutes in the pressure cooker! Making this winter favorite is so. Onions, veggies, butternut squash are pressure cooked together with crab. the crab meat is reserves and the veggies are cooled and then pureed. The soup is en.

Naturally release the pressure. Carefully remove the squash and empty out the water. Set your instant pot to manual high pressure and cook for 3 minutes. After the cooking time is finished, switch the pressure valve to the venting position and do a quick. Secure the lid and hit “manual” or “pressure cook” high pressure for 6. Do a quick release of the pressure on the instant pot by flicking the switch at the. Add the onion and cook until tender, about 6 minutes. Add the garlic and curry powder and cook 1 more minute. 2 add the squash, salt, and broth to the pot.

Onions, veggies, butternut squash are pressure cooked together with crab. the crab meat is reserves and the veggies are cooled and then pureed. The soup is en. Secure the lid on your instant pot and select manual setting for seven minutes. Naturally release the pressure. Carefully remove the squash and empty out the water.

Secure the lid on your instant pot and select manual setting for seven minutes. Naturally release the pressure.

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The soup is en. Secure the lid on your instant pot and select manual setting for seven minutes. Naturally release the pressure. Carefully remove the squash and empty out the water. Set your instant pot to manual high pressure and cook for 3 minutes. After the cooking time is finished, switch the pressure valve to the venting position and do a quick.

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