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Instant Pot Butternut Squash Soup


2 tablespoons olive oil

2 cups onion, chopped

2 large carrots, peeled and cut into 1/2 inch pieces

1 medium butternut squash, peeled and chopped into 1 inch cubes

2 Tablespoons Kinder’s Buttery Steakhouse Rub

4 cups chicken broth

Optional: toasted pumpkin seeds, for garnish


Step 1

Using saute setting on the Instant Pot, add olive oil and onion. Cook until onion is softened, about 6-8 minutes.

Step 2

Add the carrots, butternut squash and Buttery Steakhouse rub and saute for about 3 minutes.

Step 3

Add chicken broth, secure the lid and pressure cook on high for 10 minutes.

Step 4

Allow for natural release for 10 minutes, then let the remainder of the steam escape manually.

Step 5

Once the remainder of the steam has escaped, remove lid and puree soup using an immersion blender or carefully ladle into blender in batches to puree.

Step 6

Serve hot, garnished with toasted pumpkin seeds, if desired.

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