Active Time
20 Mins
Total Time
40 Mins
Yield
Serves 6 (serving size: 1 1/3 cups soup, 1 Tbsp. sour cream, 1 Tbsp. pepitas, 1 Tbsp. chorizo)

For an easy and elegant fall entertaining dish you can make in your Instant Pot, look no further than our savory butternut squash soup. This Instant Pot butternut squash soup is a perfect recipe for effortless autumnal vibes. Featuring chorizo sausage and spices like cumin and chili powder, matched with butternut squash’s inherent sweetness, this Instant Pot soup exudes seasonal warmth. It’s excellent when served with crusty bread and a green salad for a light entree, but also makes for a fantastic appetizer served in smaller portions. A speedy and flavorful twist on classic butternut squash soup, our Instant Pot version delivers a delightful blend of textures and flavors in each bite thanks to toppings that make the dish as beautiful as it is delicious.

How to Make It

Step 1

Turn Instant Pot to the “Sauté” setting. Add chorizo; cook, stirring often, until browned and crispy, about 6 minutes. Using a slotted spoon, transfer chorizo to a plate, reserving drippings in Instant Pot. 

Step 2

Add olive oil to drippings in Instant Pot, and heat until shimmering, about 1 minute. Add onion and 1/2 teaspoon of the salt; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add garlic, cumin, chili powder, and pepper; cook, stirring constantly, until fragrant, about 1 minute. 

Step 3

Add squash and chicken stock to Instant Pot. Place lid on pot, and turn to manual setting with “high-pressure”, making sure the steaming valve is closed. Set to 8 minutes (this will take about 10 minutes to come up to pressure). 

Step 4

Carefully open the steaming valve, and allow steam to fully escape, about 3 minutes. Turn off Instant Pot. 

Step 5

Add remaining 1 teaspoon salt to squash mixture. Use an immersion blender to process mixture until smooth, about 2 minutes. Divide soup among 6 bowls; top each with sour cream, pepitas, and crumbled chorizo. 

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