Prepare the butternut squash by peeling away the outer skin with a paring knife, remove the seeds with a spoon and roughly chop.
Place squash cubes, chicken broth, cilantro stems, Serrano pepper, salt, & cumin in your Instant Pot or pressure cooker.
Set your pressure cooker or Instant Pot to high pressure for 20 minutes. When it is done use the manual release to immediately release the pressure
Pour the cooked ingredients into a high powered blender and puree until smooth. Although I did not test this out, I think an immersion blender would work too.
Lightly rinse the pot that goes into the pressure cooker and return the puree to the pot
Add shredded chicken, sliced carrots, fire roasted tomatoes, and corn. Set the pressure cooker/ Instant Pot to the soup setting for 5-10 minutes. If your pressure cooker doesn't have a soup button, set it on low pressure for 5 minutes. Or you can finish the soup on the stove top in a large pot.
Pile on the toppings you love and Enjoy!
Notes
Mexican Butternut Squash Soup Stove Top Instructions
Prepare the butternut squash by peeling away the outer skin with a paring knife, remove the seeds with a spoon and roughly chop.
Place squash cubes, chicken broth, cilantro stems, Serrano pepper, salt, & cumin in a large pot. Bring to a boil.
Reduce to a simmer and allow to cook for 25 minutes or until the butternut squash is soft.
Pour the cooked ingredients into a high-powered blender and puree until smooth.
Lightly rinse the pot and return the puree to the pot.
Add shredded chicken, sliced carrots, fire-roasted tomatoes (drained), and corn. Simmer over low heat for 10-15 minutes or until heated through and the carrots are soft.