Butter Addict Gone Paleo!

Instant Pot Butternut Squash Soup {w/stovetop option}

Servings	Prep Time
6	5minutes

Cook Time

8minutes

Servings	Prep Time
6	5minutes

Cook Time

8minutes

Ingredients

Instructions

Add all ingredients to your Instant Pot.
Set for 8 minutes High Pressure.
Once the soup is finished cooking, do a QR (quick release).
Allow the soup to cool slightly and then add the contents to a blender and puree until smooth. You can also use an immersion blender.
Return the soup to the instant pot if it needs to reheat some. I use the saute mode and it heats up in now time! If your soup is too thick for your liking, feel free to add a bit more broth at the end and whisk together!
Sprinkle with toppings of choice! My favorites are green onions and bacon!

Recipe Notes

*Stovetop directions:

Saute onions, potatoes, and squash in a large soup pot, over medium heat, for about 5-8 minutes or until soft.
Add remaining ingredients and bring to a boil.
Cover and let simmer for 20-30 minutes until the potatoes are extremely tender and falling apart.
Puree with an immersion blender or allow the soup to cool and puree in a blender.

Crockpot directions:

Add all ingredients to the crockpot and cook on high for 4 hours or low for 6-8 hours.
Once the veggies have cooked until very tender, puree with an immersion blender or allow a bit of cooling and then puree in a blender.

** If using frozen squash, note that the time it takes for the Instant Pot to come to pressure will increase but a few minutes.