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Instant Pot Butternut Squash Soup in a white bowl in front of the IP

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup is rich and flavorful. Pressure cooker Butternut Squash Soup is a perfect Fall soup!

Course Soup, Vegetarian
Cuisine American
Keyword pressure cooker butternut squash soup
Prep Time 25 minutes
Cook Time 20 minutes
Pressure Building and Release 20 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 184 kcal
Author Sandy Clifton


  • 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 tsp Orange Zest (cook with soup. Adds a bright note and sweetness)
  • ¼ tsp Cayenne Pepper
  • ½ cup Pumpkin Puree (optional, or extra butternut squash

Finish (Add Right After Pureeing)

  • ½ (13.5 oz) can Coconut Milk (or 1/2 cup of Heavy Cream)


  • Pepitas (pumpkin seeds)
  • Coconut Milk Drizzle (or Heavy Cream Drizzle)
  • Fresh Herbs of your choice


  1. Turn the Instant Pot to Sauté. When the display reads HOT, add the olive oil.

  2. Add the onion and sauté for 5 minutes or until they turn slightly translucent.

  3. Add garlic, and ginger. Let cook for a minute, stirring constantly.

  4. Add carrots, apple, squash, salt, pepper, rosemary, thyme, and nutmeg. Stir well.

  5. Add broth and optional orange zest and/or cayenne powder, if using, and stir.

  6. Put the lid on the pot and set the steam release knob to the Sealing position.

  7. Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the + or - button to select 10 minutes.

  8. When the cooking cycle ends, let the pot naturally release pressure (just let it sit) for 15 minutes. Then manually release the remaining pressure. Open the lid after the pin in the lid drops. Carefully!

  9. 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 as 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).

  10. Transfer the pureed soup back to the pot if you didn't use an immersion blender.

  11. Finish the soup by stirring in the pumpkin puree and the coconut milk, or cream.

  12. Taste and adjust salt as desired.

  13. Garnish as desired and serve.