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
Servings 6 people
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
- 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.