Instant Pot Butternut Squash Bisque

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    264

Surprisingly light (despite the cream) and quite comforting, this soup is a go-to winter indulgence, especially if you’ve got a crunchy baguette on hand (or some toast slices). When we were testing these recipes, we kept referring to this soup as “the one that’s like melted gelato.” That should tell you a lot about its texture. While you can squirrel fresh butternut squash chunks in the freezer to make this soup, you’ll need to make sure those pieces are about 1 inch each. The frozen cubes sold in bags are smaller than the fresh ones from the produce section (and so cook more quickly). One final note: This soup freezes well in small, individual containers that you can reheat for lunch or dinner. Beyond • For an 8-quart Instant Pot, you must use 50 percent more of all the ingredients. • We kept the herbs simple so the flavor of the soup remains a bit more straightforward. If you want more “herbiness,” sprinkle minced fresh parsley or sage leaves on each serving. • The soup is terrific with crunchy bacon crumbled over each bowlful. • This soup may well need a grilled cheese sandwich. Here’s our favorite recipe: Put about 2 ounces sliced sharp Cheddar between two pieces of whole-wheat or rye bread. Smear a thin coating of regular or low-fat (but not fat-free) mayonnaise on the outside of both sides of the sandwich. Lightly coat the inside of a nonstick skillet with nonstick spray, then fry the sandwich over medium heat, turning once, until crisp, 3–4 minutes.

Inspired by: https://recipes.instantpot.com/recipe/butternut-squash-bisque/

recipe updated Jun 8, 2020

Ingredients

  • Frozen butternut squash icon
    Frozen butternut squash
    3¾ cups
  • Vegetable broth icon
    Vegetable broth
    2 cups (442g)
  • Fresh thyme icon
    Fresh thyme
    2 tsp (2g)
  • Nutmeg icon
    Nutmeg
    about ¼ tsp (1g)
  • Salt icon
    Salt
    about ½ tsp (3g)
  • Heavy cream icon
    Heavy cream
    ½ cup (120ml)
  • Whole milk icon
    Whole milk
    1 cup (264g)
  • Butter icon
    Butter
    4 tbsp (57g)
  • All purpose flour icon
    All purpose flour
    2 tbsp (16g)

Tools

  • kCook icon Microwave
  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Heatproof bowl
  • kCook icon Inner pot

Step preview

  1. Stir frozen butternut squash, vegetable broth, fresh thyme, nutmeg and salt into the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 5 min
  4. Cancel - Keep warm
  5. Quick release
  6. Stir heavy cream and whole milk into the inner pot
  7. Blend with stick blender
  8. Pre-heat - Sauté, Less
  9. Simmer while stirring frequently
  10. Add butter to a clean heatproof bowl
  11. Melt in microwave - approx 5 sec, high heat
  12. Add all purpose flour to the heatproof bowl
  13. Stir until well combined
  14. Whisk slurry into soup
  15. Whisk until thickened - approx 1 min
  16. Cancel - Sauté
  17. Let cool - approx 2 min
  18. Serve
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