Butternut Squash Bisque is comfort food at its best!
Warm and velvety, butternut squash blended with the perfect blend of spices and a hint of sweet apple.
Even better, butternut squash soup can be created in just minutes in your Instant Pot!
Before we go any further, I feel like a must address the fancy-pants name, bisque.
I could call this butternut squash soup. But truly, I feel like this soup recipe is deserving of the title bisque. By definition, a bisque is a cream soup of pureed vegetables.
It’s also a noun that means odds allowed an inferior player: such as an extra turn in croquet or one or more strokes off a golf score.
I’d call that a mulligan, but what do I know?? But I digress.
My point is, don’t let the name scare you.
Making Instant Pot Butternut Squash Bisque
This is a delicious soup recipe, made with simple, wholesome ingredients. And because this butternut squash bisque in made in your Instant Pot, you simply add the ingredients to the pot, cook it and puree.
It’s that easy.
This batch of squash is courtesy of my Uncle Ron.
You’ve gotta love a relative who shows up at your door with a bag chocked full of peeled, seeded and diced butternut squash. He’s good like that. 🙂
If you don’t have an Uncle Ron, a shortcut is available if purchase already prepped squash in your produce or freezer section of the grocery store.
Or you can peel and dice it yourself, it’s not all that hard to do.
Simply place almost all the ingredients except the milk and butter in your Instant Pot.
This bisque can be made dairy-free; simply omit the butter and milk. It will still create a velvety, rich soup chocked full of flavor!
Set your timer on manual to 15 minutes, and then let it hang out for another ten before you open the pressure value.
Use an immersion blender to blend the contents. It’s sometimes called a stick blender. It’s a fun kitchen tool I use more than I ever thought I would!
If you don’t have an immersion blender, just use a regular blender to mix the contents. You’ll need to do it in 2-3 batches, depending on the size of your blender. Be careful when doing this as contents are hot and tend to expand.
Add the milk and butter (or not), stir to incorporate and enjoy!
We like ours with a dollop of sour cream or Greek yogurt. It adds a nice tang and contrast against the rich soup and the spice of the cinnamon and cayenne.
I hope you enjoy this soup as much as we do! If you make a batch, post it on social media and tag me at #thisfarmgirlcooks. I’d love to see what you’re making!
Other recipes you’ll love:
- 2 cups chicken broth, reduced sodium
- 4 cups butternut squash, peeled and cubed
- 1/4 cup chopped onion
- 1/2 medium apple, peeled and seeded
- 1/4 tsp nutmeg
- 1/4 tsp sage
- 1/4 tsp dried rosemary
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/2 tsp salt
- pinch cayenne pepper , optional
- 2 T. butter
- 2/3 cup milk
- Put broth, squash, onion, apple and spices into Instant Pot. Set on manual for 15 minutes; then allow to natural pressure release for 10 minutes.
- Using a handheld immersion blender, carefully blend contents until smooth.
- Alternatively, transfer contents in batches to your blender. Do not overfill blender; mixture will be hot and will expand
- Stir butter and milk into soup until incorporated. Can serve with a dollop of greek yogurt or sour cream.
This recipe can be made dairy free. Simply omit the milk and butter and you'll still have a delicious, rich soup chocked full of flavor!
Leftovers will freeze well.
Calories 82, Total Fat 3.4g, Saturated Fat 2.1g, Cholesterol 9mg,
Sodium 320mg, Total Carbohydrate 12.1g, Dietary Fiber 1.9g, Total Sugars 4.3g, Protein 2.2g
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g
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