Instant Pot Cajun Butternut Squash Soup
Cajun butternut squash soup made in the instant pot. This recipe uses cajun flavors along with butternut squash to create a silky, smooth soup. Top it off with my homemade garlic croutons!
Servings: 8 (approx. 1 cup servings)
Ingredients
- 2 pounds of butternut squash cleaned and diced*
- 1 large onion diced
- 1 red bell pepper diced
- 2 stalks of celery diced
- 4 cloves garlic minced
- 2 bay leaves
- 2 cups chicken or vegetable broth
- 1-8 ounce can tomato sauce
- 3-4 teaspoons cajun seasoning
- 1/2 cup heavy cream or coconut cream
- garlic croutons see notes
Instructions
- instant pot: add everything but the heavy cream into the instant pot. Start with 3 teaspoons of cajun seasoning if you want something mild-medium. Add 4 if you want it spicy. Hit the manual button and on high pressure set the time for 30 minutes. Let it all hang out in the pressure cooker for 10 minutes before venting, or vent immediately if you're in a hurry.
- slow cooker: spray a 6-quart slow cooker or larger with non-stick spray. Add in all the ingredients except heavy cream. Cook on high for 4-5 hours or low for 7-8. Squash is done when you can easily pierce it with a fork.
- Finish the soup: Blend the soup until smooth using an immersion blender or transfer the soup to a conventional blender and blend until smooth. Place everything back into the IP or slow cooker and stir in the cream. Adjust with additional cream or broth as desired. It was perfect for us as is!
Notes
- start with a butternut squash that's around 2 1/4 - 2 1/3 pound and you'll be left with 2 pounds worth once cleaned. Chop into 1-inch pieces for it to cook in 30 minutes (in the IP).
- garlic croutons: heat 3-4 tablespoons of olive oil in a skillet with 2 smashed cloves of garlic over medium-low heat. Sometimes I toss in a few sprigs of fresh thyme. Allow garlic to sizzle for a few minutes, discard. Crank the heat up to medium and add 2 cups of diced day old french bread. Toss bread and allow to brown and crisp up on all sides. Remove to a paper towel-lined plate. Season with salt.
