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butternut squash or pumpkin pressure cooker soup
Our last soup for Soup Month is another easy recipe.  Just peel, brown, boil and puree’ for instant, creamy sophistication!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger none 10-15 min. High(2) Normal

4.0 from 2 reviews
Pressure Cooker Recipe: Cream of Butternut Squash and Ginger Soup
Recipe type: pressure cooker
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 4 lb (about 2k) butternut Squash, peeled, seeded and cubed
  • 1 sprig of Sage
  • 1 large Onion, roughly chopped
  • ½" (2 cm) piece of fresh ginger, peeled and roughly sliced
  • ¼ teaspoon, nutmeg
  • 4 cups (1 lt) vegetable stock
  • olive oil
  • salt and pepper to taste
  • ½ cup of Toasted Pumpkin Seeds, for garnish
  1. In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper.
  2. When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for for about 10 minutes stirring infrequently.
  3. Add the rest of the squash along with the ginger, nutmeg, and stock.
  4. Close and lock the lid of the pressure cooker.
    Electric pressure cookers: Cook for 15 minutes at high pressure.
    Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure cooking time.
  5. When time is up, open the cooker by releasing the pressure.
  6. Fish out the woody sage stem and discard.
  7. With a stick immersion blender puree' the contents of the pressure cooker and serve!
  8. Garnish with salty, toasted pumpkin seeds.

Butternut Squash Soup PRESSURE COOKER Recipeip-smart recipe script (what’s this?)

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  1. In the process of making this soup (found on the iPot recipe book).

    They suggest using natural release for this type of food, but you suggest quick release. I’m not sure which one to use now :D

    I’ll fish the ginger out, hope that’s ok!

    Grazie, sarai la mia bibbia per la nuova Instant Pot :)


    1. Noemi, for vegetables it is safe to do the quick release. Actually, it is recommended!!

      Grazie e benvenuta!



  2. I’m a bit confused. When do you use the olive oil? And do you remove only the stem of the sage, but leave in the leaves in when you blend? I also saw people commenting that they had problems finding the ginger to remove it, but the recipe doesn’t tell you to, so should I not just purée it along with everything else?
    Also, how do you add “salt and pepper to taste” at the first step? I know how to do that when I have something to taste (besides raw onion), but per the recipe, I have absolutely no starting point.

    1. Preheat the oil then soften the onions in it. I would personally add the ginger with the onions too.

      “Salt and pepper to taste” comes with practice. What you can do is add a bit, then taste the soup at the end before serving and add some more if needed. Make a note how much to add next time.

      Again, personally, I would puree the ginger along with everything else. Whether you remove just the sage stem is up to you. You remove it because the woody bit won’t puree very well. If there are still leaves attached I wouldn’t fuss about pulling them off.

      1. Thanks, Greg!
        If I make this recipe again, I think I might change up a few things, like maybe brown the onions in smaller pieces, then separate from the squash, and add in after the rest has been puréed. To me, it felt like the soup needed a bit of something.

  3. What is the difference of high or low pressure in the butternut squash soup recipe? Which do you prefer?

    1. The goal of this recipe is to “melt” the veggie into a cream, so you’ll want to go with high pressure. If you used low pressure, instead, you’d need to double the recommended pressure cooking time to get the same result.

      You’ll want to use “low” or “no” pressure when you want veggies to still hold their shape – to steam broccoli, for example.



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