Leeks, Potatoes and Butternut Squash Soup in Instant Pot

Leek soup with butternut squash and potatoes cooked in a pressure cooker, soup is garnished with pumpkin seeds. The other bowl of soup in the background is garnished with cream.

Leeks, Potatoes and Butternut Squash Soup in Instant Pot

This Leeks, Potatoes & Butternut Squash soup made in Instant Pot is the perfect Fall soup. Top it off with cream and pumpkin seeds for added texture.

Course Soup

Cuisine American

Keyword Butternut Squash Soup, Fall Butternut Squash Soup, Instant Pot, Instant Pot Soup, Leeks Soup, Potatoes Soup, Soup topped with Pumpkin Seeds

Prep Time 10

Cook Time 30

Natural Release 7

Total Time 47

Servings people

Calories 261kcal

Author Sonila

Equipment

Instant Pot
Blender

Ingredients

2 Leeks
1 Butternut Squash medium size
4 Golden Potatoes medium size
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
pinch thyme

Instructions

Chop the head of the leeks off, remover a layer or two. Then wash them very well taking special care of the endings where sand and other impurities tend to accumulate. Chop leeks almost ¾ in, leave the green tails for the end. Once you have chopped both leeks, wash the green tails and remove another layer or two. Chop those as well.
Peel and chop both the potatoes and butternut squash. Place them in a bowl of water after peeling so they don't turn brown. Cut butternut squash in slices, clean them from seeds. Then chop both squash and potatoes roughly in cubic inch size. Be careful with the butternut squash as it is not as soft as the potatoes and you need a certain level of skill to peel it and chopping it off. A sharp knife helps.
Saute leeks in butter in the pressure cooker. Stir occasionally so they don't stick to the bottom. Then add chopped potatoes and butternut squash. Saute couple of minutes together as well and stir to mix it all up.
Add salt, pepper, thyme and 4 cups of water. Mix well.
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. Adjust for salt if needed.
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.

Video

Notes

Seasonings - I keep the seasonings simple to salt, pepper and thyme. One of my readers added a dash of nutmeg when he made this soup. Feel free to add more seasonings to taste.

Nutrition