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two bowls of creamy butternut squash and potato soup.

Potato Butternut Squash Soup

This potato squash soup is the ultimate cozy meal. It’s easy to prepare, incredibly comforting, and packed with classic flavors. With just a handful of wholesome ingredients, this squash soup recipe brings together potatoes and squash for the perfect creamy fall or winter dish. Try this nourishing and satisfying potato squash soup for a hearty lunch or dinner the whole family will love
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Prep Time 15 minutes
Cook Time 25 minutes

Ingredients
  

  • 1 cup heavy whipping cream
  • 4 pounds butternut squash
  • 4 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small onion chopped
  • 5 cloves garlic minced
  • 4 small yellow potatoes
  • 3 cups chicken stock or vegetable stock
  • ½ tsp cinnamon ground
  • ¼ tsp nutmeg ground
  • salt and pepper to taste

Instructions
 

  1. Start by washing 2 butternut squash chunks and quartered potatoes then place them inside your Instant Pot. Add 4-6 cups of water (3/4 of the way covered), seal the pot, and pressure cook on high for 15 minutes.
  2. While the squash is cooking, heat oil and butter in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until softened.
  3. Add the garlic to the pot and sauté for another minute.
  4. Add the cinnamon, nutmeg, salt and pepper to the pot with the sautéed onions and garlic. Stir until incorporated.
  5. Add broth and let it simmer on low.
  6. Once the cooking time is up for the Butternut squash and potatoes, you can either do a quick pressure release or let the pressure release naturally.
  7. Carefully remove the cooked squash and potatoes from the Instant Pot
  8. Add the potato and squash chunks to the pot with the sautéed onions, garlic, and spices.
  9. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.

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