A savory soup recipe in less than 30 minutes and little cleanup! Try this Butternut Squash and Carrot Soup to warm you up this fall season!
After my first try using a pressure cooker, I am instantly in love with the Instant Pot! A classic fall soup that usually can take 20 to 30 minutes of simmering only took half the time. The cleanup was easy too since it was all made using one pot. Using the saute cooking method and pressure cooker all in one made it so simple. Thanks to the sealed lid and set cooking time, I did not need to hover over during the cooking process. This multi-tasking device even lets you multi-task yourself (I think I was even able to empty the dishwasher while waiting!).
For more on using the instant pot, visit their website for complete guides here.
Check out the version I use here on Amazon.
Butternut Squash and Carrot Soup recipe...
Butternut squash soup is such a classic fall recipe, and I am embarrassed to say it was my first time finally making it. Many squash soup versions out there include warmer spices and sweeter flavor; ranging from nutmeg to apple pieces in the recipe. This butternut squash and carrot recipe has a savory taste using fresh sage, carrots, fennel, and garlic. If you prefer a non-vegetarian take on this, chicken broth can be used in place of vegetable broth. Want to make it truly vegan with a richer taste? Substitute the broth for coconut milk and leave out the optional creme fraiche topping. However, you choose to make this soup I hope you find it warm and cozy during the fall and winter seasons!
PrintInstant Pot Butternut Squash and Carrot Soup
A savory soup recipe in less than 30 minutes! Try my new recipe for this Butternut Squash and carrot soup to warm you up this fall!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
One tablespoon olive oil
One medium onion, peeled and chopped
2 medium carrots, peeled and chopped
2 pounds butternut squash, peeled and cubed
One medium fennel bulb, chopped and stem removed
3 garlic cloves, chopped
2 tablespoons fresh sage leaves, chopped
4 cups No-Chicken vegetarian broth (or vegetable broth)*
Salt and pepper to taste
Optional: Creme fraiche and fresh chives
Instructions
Once you're ready to use your instant pot, add the olive oil, onion, and carrots to the pot. Push the saute button and cook for 3 to 5 minutes until the onion becomes translucent and the carrots soften.
Add the squash and fennel. Stir often and cook until slight browning about 5-7 minutes. Next, add the garlic and sage and cook for an additional minute.
Pour in the broth and make sure there is enough liquid to cover the vegetables; if needed add water for more liquid.
Close the lid and make sure it is fully sealed (locked). Then select Manual and set to cook for 10 to 12 minutes. Once it is finished, follow the "quick release" method by pressing cancel and carefully release the handle. You can also follow the "natural release" method and will add about 20 minutes to your cooking.
Open the lid and blend the soup contents with an immersion blender, or transfer in small batches to a blender. Blend until a smooth consistency is achieved.
Top with creme fraiche and fresh chopped chives.
