Robin Laub, a Life Stylist

Bye Bye Crock Pot

And HELLO Instant Pot! This incredible smart cooker will certainly speed things up if you’re planning on cooking your Thanksgiving dinner this holiday. Plus, it can even improve your cooking skills. ha! Here’s a quick and easy soup recipe, which works as a great starter for any meal. 


Butternut Squash Soup



2-4 lb. butternut squash (it’s good to grow these in your garden as my parents do!)

1-2 sprigs of sage

1 large onion

1/2 inch of fresh ginger

1/4 tsp nutmeg

4 cups of vegetable stock

Olive oil

Coarse salt and pepper to taste

Toasted pumpkin seeds for garnish



Peel, seed, and cube the squash.

Chop the onion.

Peel and slice the ginger.

In the Instant Pot, soften the onions over medium heat with the cover off. Add the sage, salt, and pepper.

After the onions are glistening and soft, spoon them to the side of the pot and add the squash cubes to cover the bottom of the pot. Let brown for 10 minutes.

Add the ginger, nutmeg and vegetable stock.

Close and lock the lid of the Instant Pot. Cook for 15 minutes at high pressure.

Open the pot by releasing the pressure. Be careful! Check the instructions on how to release the pressure first.

Discard the sage stems.

Puree the ingredients in the pot and serve. 

Don’t forget the pumpkin seeds on top!


If you’re looking for more recipes, Just Ask! And, just in case you want to bring your crockpot back out, watch my video here. 


Simple, fast and delicious for all!