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Instant Pot Creamy Ravioli Butternut Squash Soup

butternut squash soup with ravioli and sausage in a white bowl with a spoon

Creamy, cheesy Butternut Squash Soup filled with mini ravioli and smoked sausage.  It will become a new family favorite!

Scale

Ingredients

Optional: 12 oz fully cooked sausage like Aidells (pick your favorite flavor!)

Instructions

  1. Select sauté on the pressure cooker and add oil.  When hot, add onions and garlic and sauté until soft, about 4 minutes.  
  2. Add rosemary, thyme, sage, salt, pepper, butternut squash and chicken broth; stir.  
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes.
  4. If using sausage, heat through per package directions.  Slice into bite size pieces. Cover with foil to keep warm.
  5. When pressure cooking is complete, use a quick release.  
  6. Add cream cheese and parmesan.  Blend with an immersion blender right in the pot until very smooth or carefully pour into a blender and purée, until smooth.  
  7. Press sauté or brown to bring soup to a boil.  Add pasta and cook per package instructions. Typically once the pasta floats to the top, it’s done.
  8. Stir in sausage.
  9. Season to taste.  Serve hot.

Notes

Keywords: instant pot soup, butternut squash soup, healthy soup recipes