This is one of my favorite lunches to throw together on a busy homeschooling day. It’s warm, comforting, low in calories, and delicious. And it just so happens to be one of my daughter’s absolute favorite foods. (And if you have a kid who actually begs for squash soup, you make it!)


1 butternut squash, peeled and cubed OR 1 pkg. frozen butternut squash cubes (I’ve used both)

2-3 potatoes, peeled and diced

1 cup chopped carrots (peel if necessary)

1 32 oz. box chicken stock/broth (one of my all-time favorite pantry staples)

salt and pepper to taste (watch the salt if your boxed broth/stock is on the saltier side)

1/2 tsp cumin (This is my butternut squash soup secret ingredient!)

a few shakes of creole/cajun seasoning (I use Tony Chachere’s Original Creole Seasoning. I put it in everything. Almost.)

Optional Toppings:

croutons (my personal fave) or oyster crackers

REAL parmesan cheese

To Prepare:

This one is SO easy to throw together!

  1. Start by preparing your vegetables, peeling and chopping if necessary. Put peeled and chopped squash, potatoes, and carrots into your Instant Pot.
  2. Add the broth/stock and spices.
  3. Set your Instant Pot valve to “Sealing” and set for 7 minutes on Manual Cook. (Normal pressure)
  4. As soon as the 7 minutes are up, do a quick release.

At this point, your soup will look like this:

5. Using an immersion blender, puree your soup until smooth and velvety.

6. At this point, I recommend tasting again, to adjust seasonings if necessary. Serve with any desired toppings or enjoy as is. It’s delicious!

Happy cooking!

Enjoy soup? Try these other Chasing Supermom recipes:

Easy Lasagna Soup

Quick and Easy Pasta E Fagioli Soup