Potato Butternut Squash Soup

two bowls of creamy butternut squash and potato soup.

Potato Butternut Squash Soup

This potato butternut squash soup pressure cooks squash and potatoes then blends them with sautéed onion, garlic, cinnamon, nutmeg, and heavy cream for a rich creamy fall soup ready in 40 minutes.

Course Lunch, Soup

Cuisine American

Keyword 15-minute, Instant Pot, Soup

Prep Time 15

Cook Time 25

Servings people

Calories 400kcal

Equipment

1 Instant Pot Once your Instant Pot is out, try my Instant Pot Chicken Tortilla Soup next.

Ingredients

4 pounds butternut squash about 2 medium
4 tbsp olive oil
1 tbsp unsalted butter
1 small onion chopped
5 cloves garlic minced
4 small yellow potatoes
3 cups chicken broth or vegetable broth
1 cup heavy whipping cream
½ tsp cinnamon ground
¼ tsp nutmeg ground
salt and pepper to taste

Instructions

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.
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.
Add the garlic to the pot and sauté for another minute.
Add the cinnamon, nutmeg, salt and pepper to the pot with the sautéed onions and garlic. Stir until incorporated.
Add broth and let it simmer on low.
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.
Carefully remove the cooked squash and potatoes from the Instant Pot
Add the potato and squash chunks to the pot with the sautéed onions, garlic, and spices.
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.
Stir in the heavy cream and blend briefly until silky and smooth.
Taste and adjust salt and pepper. Serve warm with a swirl of cream or toasted pepitas.

Notes

The Instant Pot makes the squash and potato prep incredibly fast but you can also roast them at 400°F for 30 to 35 minutes if you prefer. Roasting adds a slightly more caramelized, deeper flavor to the finished soup.
Blend the soup for a full minute until completely smooth. The longer you blend the silkier the final texture. A high-powered blender produces the smoothest result of all.
Add the heavy cream after blending rather than before so you can control the richness and consistency of the finished soup.
The cinnamon and nutmeg add warmth rather than a distinctly spiced flavor. Don't skip them and don't add more than the recipe calls for — they should be a background note not the dominant flavor.

Nutrition