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!
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 is rich and flavorful. Pressure cooker Butternut Squash Soup is a perfect Fall soup!
- 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)
- ½ (13.5 oz) can Coconut Milk (or ½ cup of heavy cream)
- Pepitas (pumpkin seeds)
- Coconut Milk Drizzle (or heavy cream drizzle)
- Fresh Herbs of your choice
Turn the Instant Pot to Sauté. When the display reads HOT, add the olive oil.
Add the onion and sauté for 5 minutes or until they turn slightly translucent.
Add garlic, and ginger. Let cook for a minute, stirring constantly.
Add carrots, apple, squash, salt, pepper, rosemary, thyme, and nutmeg. Stir well.
Add broth and optional orange zest and/or cayenne powder, if using, and stir.
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.
Taste and adjust salt as desired.
Garnish as desired and serve.
- Store in the fridge in an airtight container for up to 5 days.
- This soup freezes well for up to 3 months.