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Instant Pot Butternut Squash Soup has a creamy texture and rich flavor! Butternut Squash Soup in the Instant Pot is a favorite vegetarian soup with a creamy texture and deliciously sweet flavor. This pressure cooker Butternut Squash Soup recipe is healthy and very tasty!
Originally published 9/26/2017
Butternut Squash Soup in the Instant Pot
Instant Pot Butternut Squash Soup is a flavorful and healthy soup recipe.
This creamy and velvety vegetarian soup is not only delicious but also packed with essential nutrients.
When fall and winter come around, many of us use the Instant Pot more and more. Especially for soups!
However, you can make soup in the Instant Pot any time, since it doesn’t heat up your kitchen or require you to babysit a pot of hot soup.
There are so many soups to make and the Instant Pot, such as Instant Pot Zuppa Toscana, a wonderful sausage, potato, and kale soup. Also Instant Pot White Chicken Chili, a very flavorful white bean chili served with big chunks of avocado.
Butternut Squash Soup Tips and Variations
- When making this Butternut Squash Soup recipe try to have everything chopped, measured and set near your Instapot and ready to go before you start cooking. This makes the process much easier.
- Roast the veggies: You can make roasted butternut squash soup by roasting the butternut squash, carrots and onions before adding them to the soup. Set oven to 400°F, toss the veggies in oil, and cook about 20 minutes. The roasted veggies add a nice depth of flavor.
- You can use Frozen Butternut Squash in place of fresh.
- Spiced Butternut Squash Soup: Add cumin, coriander, and chili powder for a spicy twist.
- Coconut Curry Butternut Squash Soup: Use coconut milk and curry powder for a creamy and fragrant soup.
- Ginger-Carrot Butternut Squash Soup: Add grated ginger and extra diced carrots for a refreshing and slightly spicy taste.
Enjoy the lovely Fall season, snuggle up with your loved ones and enjoy a bowl of this Fall soup!
Instant Pot Lentil Soup
Instant Pot Simple Potato Soup
Instant Pot Sweet Potato Kale Soup
Instant Pot Ham Hock and Bean Soup.
What to Serve with Butternut Squash Soup
• Crusty Bread: Enjoy a slice of warm, crusty bread or a dinner roll for dipping.
• Salad: Pair the soup with a simple green salad or a roasted beet and goat cheese salad.
• Grilled Cheese Sandwich: Serve a classic grilled cheese sandwich alongside the soup.
• Scones or Biscuits: Enjoy savory scones or biscuits as a side.
• Roasted Vegetables: Serve roasted root vegetables as a side or soup topping.
• Crispy Bacon or Prosciutto: Top the soup with crispy bacon or prosciutto.
• Toasted Nuts or Seeds: Sprinkle toasted nuts or seeds on top for added texture.
Meal Prep and Freezing Tips
• If you’re into meal prepping or just want some yummy leftovers, butternut squash soup is a great choice. It makes about 10 servings, and will keep in the fridge in an airtight container for up to 5 days.
• This soup freezes well for up to 3 months.
• Portion cooled leftover soup into individual containers or freezer baggies for quick, convenient meals on busy days.
• Label and date the containers for easy identification.
If you make this delicious pressure cooker butternut squash soup, please leave a comment and a star rating below. I’d love to know how you liked it!
Instant Pot Butternut Squash Soup
Equipment
- 6-quart or larger Pressure Cooker
Ingredients
- 2 Tablespoon Olive Oil
- 1 Large Yellow Onion, chopped
- 5 Garlic Cloves, chopped
- 1 ½ inch Piece of Fresh Ginger, peeled and diced
- 2 Carrots, chopped
- 1 Apple, peeled, cored chopped
- 3 lbs Butternut Squash, peeled, seeded, chopped in 2"-3" chunks
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Sprig of Fresh Rosemary
- 2 Sprigs of Fresh Thyme
- ½ teaspoon Nutmeg
- 3 cups Vegetable Broth (or chicken broth)
- 1 teaspoon Orange Zest (Optional. Adds a bright note and sweetness)
- ¼ teaspoon Cayenne Pepper (Optional, for heat)
To Finish (add right after pureeing)
- ½ (13.5 oz) can Coconut Milk (or ½ cup of heavy cream)
Garnish
- Pepitas (pumpkin seeds)
- Coconut Milk Drizzle (or heavy cream drizzle)
- Fresh Herbs of your choice
Instructions
- Turn the Instant Pot to Sauté. When the display reads HOT, add the olive oil.2 Tablespoon Olive Oil
- Add the onion and sauté for 5 minutes or until they turn slightly translucent.1 Large Yellow Onion,
- Add garlic, and ginger. Let cook for a minute, stirring constantly.5 Garlic Cloves,, 1 ½ inch Piece of Fresh Ginger,
- Add carrots, apple, squash, salt, pepper, rosemary, thyme, and nutmeg. Stir well.2 Carrots,, 1 Apple,, 3 lbs Butternut Squash,, 1 teaspoon Salt, ½ teaspoon Black Pepper, 1 Sprig of Fresh Rosemary, 2 Sprigs of Fresh Thyme, ½ teaspoon Nutmeg
- Add broth and optional orange zest and/or cayenne powder, if using, and stir.3 cups Vegetable Broth, 1 teaspoon Orange Zest, ¼ teaspoon Cayenne Pepper
- Put the lid on the pot and set the steam release knob to the Sealing position.
- Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the +/- button or dial to select 10 minutes. High Pressure.
- When the cooking cycle ends, let the pot naturally release pressure (just let it sit) for 15 minutes. Then manually release the remaining pressure. Carefully open the lid after the pin in the lid drops down.
- Stir the soup and then use an immersion blender to puree to a creamy consistency (If you don't have an immersion blender you can transfer contents to a food processor or a blender. You will have to puree the soup in batches as you can't put much hot food in either of those appliances. Be very careful, and if not sure, refer to the manufacture's instructions on pureeing hot food).
- Transfer the pureed soup back to the pot if you didn't use an immersion blender.
- Finish the soup by stirring in the coconut milk, or cream.½ (13.5 oz) can Coconut Milk
- Taste and adjust salt as desired.
- Garnish as desired and serve.Pepitas (pumpkin seeds), Coconut Milk Drizzle, Fresh Herbs of your choice
Notes
- Store in the fridge in an airtight container for up to 5 days.
- This soup freezes well for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Should you remove the fresh herbs before using the immersion blender???????
Nope, Just bay leaves if you ever use them.
How do you cut the squash? It’s so hard to cut through
I know! First, cut crossways where it gets larger. Then cut that in half. scoop out the seeds and cut in thick strips, then into chunks. You could also try microwaving it for a few minutes to soften it a little. I haven’t tried that personally, but read it somewhere.
I’ve made this several times and it’s always delicious. I use coconut milk to thicken and add orange zest and cayenne. Thank you for a great recipe!
So delicious and easy. I’ll be making this again and again.
Best butternut squash soup I’ve ever had!
Best butternut squash soup I’ve ever had!
I didn’t have fresh ginger so I left it out and used dried rosemary and thyme. This is delicious! I also added some quinoa on top for more texture. Will make again for sure!
Hi, what is the adjustment for the mini? thanks
Just reduce by 1/3 and keep the cook time the same.
I have made this several times and it always fabulous!! I skip the pumpkin puree and I use 1/2 + 1/2 instead of heavy cream, since that is what we use for our coffee. *My only thing is that it takes way longer than 50 minutes total time. Prep time is much longer than 15 minutes, especially if peeling and chopping a large squash. But the effort is sooo worth it!! Delicious!
Thank you for your feedback. I’m happy you enjoyed it and will look at the times again.
Hi Sandy. I don’t have fresh thyme or fresh Rosemary. Is it possible to substitute ground? If so, how?
You can, but the dried rosemary will be a little gritty in the soup. I really think getting some fresh rosemary at the store is so worth it!
Best soup yet and I’ve been IP cooking for over 2 years. I used the cream not pumpkin and added a little extra ginger because I love ginger. Move over Campbell’s Soup.