Goat Cheese Butternut Squash Soup in Instant Pot
This simple Instant Pot Butternut Squash Soup cooks in just 6 minutes! Finishing with goat cheese adds a special touch that makes this a restaurant-quality dish you can easily make at home.
Ingredients
- 3 pounds butternut squash peeled, seeded and cut into 2-inch cubes (about 2 small butternut squash)
- 4 sprigs fresh thyme
- 3 cloves garlic chopped
- 2 shallots diced
- 1 bay leaf
- 1 ½ teaspoons kosher salt
- ½ teaspoon turmeric
- Pinch cayenne
- Pinch nutmeg
- 2 cups chicken stock
- ½ cup half and half
- 2 ounces goat cheese crumbled, plus extra for garnish
- Aleppo pepper or ground black pepper for garnish
Instructions
- Add squash, thyme, garlic, shallots, bay leaf, salt, turmeric, cayenne and nutmeg to 6 Quart Instant Pot and stir to combine. Pour stock over squash mixture. Secure lid and set Pressure Release to Sealing. Select Pressure Cook or Manual Setting and set cooking time for 6 minutes at high pressure (pot will take about 10 minutes to come to pressure before cooking time begins).
- When cooking time ends, perform quick pressure release by moving Pressure Release to Venting.
- Open pot and remove and discard thyme sprigs and bay leaf. Add half and half and cheese.
- Use immersion blender or traditional blender to puree soup until smooth. Serve hot, garnished with additional goat cheese and Aleppo pepper. Makes about 5 cups soup.
Serving: 1.25cups, Calories: 288kcal, Carbohydrates: 49g, Protein: 11g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 1130mg, Potassium: 1431mg, Fiber: 7g, Sugar: 12g, Vitamin A: 36470IU, Vitamin C: 75mg, Calcium: 233mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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