This amazing Leeks, Potatoes & Butternut Squash soup made in Instant Pot (IP) is just the perfect Fall soup. Top it off with some cream and pumpkin seeds for added texture.Jump to Recipe
Some links in my posts may be affiliate links, which means that I may receive a commission if you purchase items by clicking on these links. I will always disclose when a product in a post has been gifted by a company as well as when a post or product is sponsored.
History Behind Leeks, Potatoes & Butternut Squash Soup
As you know I live in Miami, FL. We are no strangers to hurricanes unfortunately. Actually, we have the preparations down to a perfect routine. Last week we were preparing for hurricane Dorian. Without getting into too much detail, we usually have to decide if we evacuate or stay and have plans for both paths.
Once we decided that we weren’t going to evacuate, we started putting into action the plan to hunker down. One of the steps for that plan is to start using in the most efficient way possible all the perishables. Anything that is in the refrigerator pretty much because chances are that we would lose electricity.
Quickly I decided what I was going to cook in order to use all vegetables in the refrigerator. I had bought leeks, potatoes and butternut squash to make 2 different soups however I was short on time and still had to cook the meats in the freezer so I decided to combine the leeks, potatoes and butternut squash to make 1 single soup instead of 2. I also thought that cooking them in the Instant Pot would free my stovetop for my other meals.
Instant Pot Soup
I had never cooked leeks in instant pot and I didn’t know if this soup was going to be successful. Also, when I cook my butternut squash soup, I tend to bake it before hand and then make it into a soup but obviously I didn’t have time for that with so much going on.
So I thought that if I sautee the vegetables beforehand, then they should naturally get soft from that process. Then I was going to use the soup setting in IP and lastly blend the soup to make it creamy. I had a plan in place!!
Toppings For Leeks, Potatoes & Butternut Squash Soup
When I cook Leeks & Potatoes soup or Butternut Squash soup, I make them both on the stovetop. I tend to add ingredients in little by little and cook on medium to low heat for a long time. Somewhere in between I add heavy cream to make the soups more creamy. However, I knew that I couldn’t do that in the Instant Pot because it is a bit cumbersome to open it up and pressurize it again. So that’s why I decided to add the cream individually to each soup bowl once I was serving the soup.
The pumpkin seeds were added to the picture last minute. We love snacking on them, they are toasted and already peeled. I usually buy a big bag at Costco and use it mostly as toppings for salads. However, they turned out to be a perfect topping for this soup too. It made me feel like it is the perfect Fall soup:)
Leeks, Potatoes & Butternut Squash Soup in Instant Pot
Ultimately, even though this soup was an accidental discovery, I’m very happy to add it to my recipe book. My kids and my husband enjoyed it. Plus, it’s healthy with no processed ingredients and just delicious. You can use it as a starter (add an extra half cup of water to recipe below) or eat it for dinner (make it a little thicker).
I included the picture of the 3 vegetables I used so you can have an idea of their size. Potatoes and butternut squash might vary widely on their size so if you include 4 huge potatoes and a big butternut squash, you’ll get much different results. So feel free to adjust the ingredients and their quantities a little bit.
I made this soup with water since I didn’t have vegetable broth or chicken broth on hand. I’m definitely curious to try it with broth and if you do please let me know what you think. We loved it just like this though!
Leeks, Potatoes and Butternut Squash in Instant Pot
- Instant Pot
- 2 Leeks
- 1 Butternut Squash
- 4 Golden Potatoes
- 3 tbsps butter
- 6 tbsps heavy cream (optional for topping)
- 3 tbsps toasted pumpkin seeds (optional for topping)
- 4 cups water
- 0.5 tsp salt
- 0.5 tsp black pepper
- Chop leeks and start sauteing with butter in the sautee setting of IP.
- While leeks are being sauteed, start peeling and chopping potatoes. Chop them in cubes and add to IP. Stirr and keep sauteing with the leeks.
- Peel butternut squash, chop in cubes as well. Be careful while you do this as it is not as soft as the potatoes and you need a certain level of skill to peel it and chopping it off. You need a sharp knife. I usually bake the butternut squash for a little bit which softens it up and makes the cutting a lot easier but as I explained in the post this time I couldn't do that. So feel free to maybe modify this step.
- Add chopped butternut squash as well to IP. Add water, salt and black pepper.
- Close the IP, choose the soup setting and let it cook on high for 25 minutes.
- De-pressurize following safety instructions, pour the soup into a blender and blend until smooth. If you have an immersion blender that makes this step a lot easier.
- Serve like that if you don't like toppings or add 1 tbsp of heavy cream and 0.5 tbsp of pumpkin seeds to each bowl of soup (or as desired). Enjoy:)). You'll definitely want seconds.
If you would like to save this recipe for later, please pin the below image to Pinterest. I really appreciate all the messages I got during the hurricane and I’m happy we are safe and didn’t get affected this time and I’m deeply saddened about the Bahamas and all the states up North going through this storm right now.