Prepare Butternut Squash: If roasting butternut squash in oven (highly recommended), choose option 1. For a quick & easy butternut squash soup, choose option 2. (See Photos)Option 1: Cut butternut squash in half, then slice off the stem and bottom. Place the flat end on the chopping board, then cut butternut squash in half again (now we have 4 pieces of butternut squash). Remove the squash seeds with a spoon (can save for later if you want to roast them in the oven).Option 2: Peel butternut squash, then slice into 4 quarters. Remove squash seeds with a spoon (can save for later if you want to roast them in the oven). Cut the butternut squash into ¾ inch cubes. Optional Flavor Boosting - Roast Butternut Squash: Preheat oven to 400°F. Place prepared butternut squash (see option 1 above) on a baking sheet lined with parchment paper. Apply 1.5 - 2 tbsp olive oil all over the butternut squash. *Pro Tip: You can also apply olive oil on the carrots and roast them to deepen the flavors. Place baking sheet on top rack, then roast butternut squash for 45 - 60 mins. *Pro Tip: Remove & set aside the roasted carrots after 20 - 25 mins. Let the roasted butternut squash cool a bit. The skin should peel right off. Cut the roasted butternut squash into large chunks, then set aside. Brown Butter & Saute Veggies: Heat up Instant Pot using "Sauté More" function. Wait until it says HOT (roughly 8 mins). Add 2 tbsp (28g) unsalted butter in Instant Pot. Melt and brown butter lightly to add some nutty flavor to the soup (roughly 1 - 1.5 min). Add sliced onion, then saute for 1 min. Add in roughly chopped celery, then saute for another 3 mins.
Saute Garlic & Spice: Add in chopped garlic, ¼ tsp (0.2g) dried thyme, and 2 bay leaves, then saute for another 30 secs.
Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.
Pressure Cook Butternut Squash Soup: Add 2 tbsp (30ml) regular soy sauce and 4 ½ cups (1125ml) unsalted chicken stock in Instant Pot. Add in roasted carrot chunks and butternut squash chunks. Give it a quick mix and try to submerge them the best you can. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 5 minutes + Natural Release 12 minutes. Open the lid carefully.
Optional - Roast Butternut Squash Seeds: Preheat oven to 325°F. Toss the butternut squash seeds with 1 tsp olive oil. Lightly season with some salt, then spread them over a baking sheet lined with parchment paper. Place the baking sheet on the top rack, then bake for 15 - 20 minutes.
Blend & Season Butternut Squash Soup: Discard the 2 bay leaves. Blend butternut squash soup into desired consistency with an immersion hand blender. Add in ½ - 1 cup (250 ml) of heavy cream, then mix well. Taste & season with more salt and ground black pepper (for reference: we used roughly 2 - 3 pinches of salt to season properly & open up the flavors).
Serve Butternut Squash Soup: Garnish Instant Pot Butternut Squash Soup with roasted seeds & chopped fresh sages. Serve deliciously creamy butternut squash soup immediately, and enjoy~ :)
What if my Butternut Squash Soup is too thick? If you used bigger butternut squash, squash soup can become too thick. Don't worry! You can thin it out by adding more unsalted chicken stock and bring the soup to a simmer. Be sure to taste and adjust the seasoning accordingly.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 241kcal | Carbohydrates: 37g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 234mg | Potassium: 1193mg | Fiber: 7g | Sugar: 9g | Vitamin A: 31923IU | Vitamin C: 54mg | Calcium: 158mg | Iron: 2mg