Butternut Squash Soup (Easy Recipe)

Melt the butter in a large Dutch oven over medium heat. Add the onions, garlic, celery, and carrots. Saute for about 5 minutes, until the vegetables are soft and starting to brown.

Add the butternut squash, chicken broth, salt, and pepper. Tie the fresh herbs together with twine and place on top. There won’t be much extra liquid, but try to push the herbs into the broth a little.

Increase heat to high and bring the butternut squash soup to a boil. Reduce heat to medium-low, cover, and simmer for 20-30 minutes, until the squash is very soft.

Remove the bundle of fresh herbs. Add the coconut milk or cream.

Use an immersion blender to blend the soup, until very smooth. (Alternatively, transfer to a regular high-power blender and blend for about 1 minute instead.) Adjust salt and pepper to taste if needed.

Combine the butternut squash, onions, garlic, celery, carrots, chicken broth, butter, salt, and pepper in the Instant Pot. Tie the fresh herbs with twine and place on top. (Alternatively, for extra flavor, you can use the Instant Pot's Saute function to saute the onions, garlic, carrots, and celery in butter first. Then, add the broth, squash, salt, pepper, and herbs, and proceed to the next step.)

Place the lid on the Instant Pot and set to the Sealing position. Press the Manual button and select high pressure. Cook for 8 minutes. When the time is up, release pressure manually by turning the knob to the Venting position. (Be careful of the hot steam that will come out.)

Remove and discard the bundle of fresh herbs. Add the coconut milk or cream.

Use an immersion blender to blend the soup, until very smooth. (Alternatively, transfer to a regular high-power blender and blend for about 1 minute instead.) Adjust salt and pepper to taste if needed.