Butternut Squash Soup Recipe with Cream Cheese

• Butternut Squash: The star of the soup, it adds natural sweetness, creaminess, and a rich, earthy flavor. It’s also packed with nutrients like vitamins A and C.
• Chicken Stock: Acts as the base liquid for the soup, providing depth of flavor and savory richness. You can also use vegetable stock for a vegetarian option. I love using chicken base instead of broth. I love the depth of flavor it gives this soup!
• Onions: Adds a subtle sweetness and aromatic flavor that enhances the overall taste of the soup.
• Butter: Used to sauté the onions and bring a rich, buttery flavor that complements the creamy texture. Even though the recipe doesn’t call for much butter, the flavor impact is significant.
• Cream Cheese: The key ingredient for creating the soup’s creamy texture and subtle flavor that balances the sweetness of the butternut squash.
• Cayenne Pepper: Adds a touch of heat, balancing the sweetness of the squash and cream cheese for a more complex flavor profile.
• Salt and Pepper: Essential for seasoning, these enhance and bring out the natural flavors of all the ingredients, giving the soup a well-rounded taste.

Each of these ingredients plays an important role in creating a flavorful, comforting soup with the perfect balance of sweetness, creaminess, and spice.

Quick & Easy Butternut Squash Soup Recipe with Cream Cheese (Instant Pot) / Warm up with this quick and easy butternut squash soup made in the Instant Pot! Cream cheese adds a velvety texture that makes every spoonful delicious.

Variations and Toppings

• Switch it Up: Try using different vegetables in place of the butternut squash. We’ve used pumpkin, acorn squash, sweet potatoes, and carrots with success!
• Vegetarian Version: Swap the chicken stock for vegetable stock to make this soup fully vegetarian (not vegan).
• Spice it Up: Remove the seeds from a fresh jalepeño. Dice it and sautee with the onions in the first step.
• Add Protein: For a heartier meal, top with shredded rotisserie chicken or crumbled bacon.
• Croutons or Bread: Add crunch with homemade croutons, a toasted baguette slice, or serve with garlic bread on the side.
• Pumpkin Seeds: Sprinkle roasted pumpkin seeds for added texture and a nutty flavor.
• Drizzle of Cream: Add an extra touch of richness by drizzling heavy cream or a dollop of sour cream into the soup after serving.

Instant Pot Creamy Butternut Squash Soup in Under 30 Minutes / This creamy butternut squash soup, made easy in the Instant Pot, is ready in just 30 minutes! Cream cheese adds a rich, smooth finish to this flavorful fall soup.

Stovetop Instructions

1. Prepare the Butternut Squash: Peel, seed, and cut the butternut squash into 1-inch cubes.
2. Sauté the Onions: In a large pot, melt the butter over medium heat. Add the chopped onions and sauté for 4-5 minutes, until they become soft and translucent.
3. Add the Butternut Squash: Add the cubed butternut squash to the pot and cook for an additional 3-4 minutes, stirring occasionally.
4. Add Chicken Stock: Pour in the chicken stock, ensuring the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 15-20 minutes, or until the squash is tender when pierced with a fork.
5. Blend the Soup: Once the squash is tender, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
6. Add Cream Cheese and Seasoning: Stir in the cream cheese until fully melted and incorporated into the soup. Add cayenne pepper, salt, and pepper to taste. Stir well to combine.
7. Simmer and Serve: Let the soup simmer on low for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasoning if needed. Serve hot, and garnish with your favorite toppings!

Continue to Content

Butternut Squash Soup Recipe with Cream Cheese

Yield: 8

Prep Time: 10 minutes

Total Time: 10 minutes

This creamy butternut squash soup, made easy in the Instant Pot, is ready in just 30 minutes! Cream cheese adds a rich, smooth finish to this flavorful fall soup.

Print

Ingredients

• 1 large onion, diced
• 3 Tbsp. butter
• 1 large butternut squash, peeled and cubed
• 4-5 cups chicken broth
• 8 ounces cream cheese
• 1/2 tsp garlic powder
• salt, pepper, red cayenne pepper to taste

Instructions

1. Peel, seed, and cut the butternut squash into 1-inch cubes.
2. Set your Instant Pot to the "Sauté" function. Add the butter and let it melt. Once melted, add the chopped onions and sauté for 4-5 minutes until soft and translucent.
3. Add the cubed butternut squash to the pot, stirring it with the onions. Pour in the chicken stock, ensuring the squash is fully submerged. Stir to combine.
4. Cancel the "Sauté" function. Secure the lid, making sure the valve is set to "Sealing." Set the Instant Pot to "Pressure Cook" (or "Manual") on high for 10 minutes.
5. Once the cooking time is complete, carefully do a quick release by turning the valve to "Venting" to release the steam. When the pressure has fully released, remove the lid.
6. Add the cream cheese, cayenne, salt, pepper, and garlic powder. Put the lid back on and allow the cream cheese to soften and melt for a few minutes.
7. Use an immersion blender to puree the soup directly in the Instant Pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
8. Once the soup is blended and smooth, give the soup a final stir, taste, and adjust the seasoning if needed. Serve hot with your favorite toppings!

Notes

1. Can I make this soup ahead of time? Yes! This soup stores well in the refrigerator for up to 4 days. Simply reheat it on the stovetop or in the microwave before serving. It’s a great option for meal prep or make-ahead dinners.

2. Can I freeze this soup? Absolutely! Let the soup cool completely before transferring it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stovetop or in the microwave.

3. Can I use frozen butternut squash? Yes, you can use frozen butternut squash for convenience. I don't love the texture as much as when I use fresh butternut squash (it doesn't get as smooth, for some reason), but it'll work in a pinch.

4. What can I use instead of cream cheese? Full fat sour cream is a great alternative to cream cheese.

5. How do I make this soup thicker or thinner? For a thicker soup, reduce the amount of chicken stock or add a couple of cooked potatoes to the blend. To thin it out, simply add more chicken stock or water until it reaches your desired consistency. Note: the soup will thicken up overnight and will continue to have a slightly thickened consistency even when reheated the next day.

6. Can I make this soup without an immersion blender? Yes! If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be sure to allow it to cool slightly and blend carefully to avoid spills or burns.

7. What can I serve with this soup? This soup pairs well with crusty bread, a fresh green salad, or grilled cheese sandwiches. Toppings like croutons, bacon bits, or a drizzle of cream also make it even more delicious.

8. Is this soup spicy? The cayenne pepper adds a subtle heat, but the soup is not overly spicy. You can adjust the cayenne to your taste, or omit it if you prefer a milder flavor.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 2507mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 6g