A creamy and delicious Instant Pot Butternut Squash Soup you can make in 45 minutes. All you have to do is chop the vegetables and the electric pressure cooker does the rest. You will want to make this soup all winter long!
Jump to:
- Why I Love This Recipe
- Ingredients Needed to Make Instant Pot Butternut Squash Soup
- How to Make Butternut Squash Soup in an Electric Pressure Cooker
- Expert Tips for This Recipe
- What to Serve with This Instant Pot Soup
- How to Garnish Butternut Squash Soup
- Recipe FAQs
- More Soup Recipes You Might Like
- Instant Pot Butternut Squash Soup Recipe
Why I Love This Recipe
I love this Instant Pot Butternut Squash Soup recipe because it offers a quick and convenient way to enjoy a comforting and velvety soup with minimal effort just like my Roasted Heirloom Tomato Soup and my Instant Pot Frozen Beef Stew. Pressure cooking the squash helps to extract the flavors of the butternut and other ingredients, resulting in a rich and creamy soup that is both satisfying and time-saving.
Ingredients Needed to Make Instant Pot Butternut Squash Soup
- Garlic: Garlic enhances the overall flavor profile of the soup, providing a delicious aromatic element.
- Butternut Squash: Butternut squash is the star ingredient of the soup, offering a subtly sweet and nutty taste. It also provides a creamy texture when cooked and pureed.
- Carrots: Carrots add a touch of sweetness and contribute to the overall flavor and color of the soup.
- Freshly Ground Nutmeg: Nutmeg offers warm and earthy flavors that complement the butternut squash. Freshly ground nutmeg provides a more robust taste, while ground nutmeg can be used as a substitute.
- Heavy Cream: Heavy cream adds richness and creaminess to the soup. Coconut milk can be used as a vegan alternative, providing a similar velvety texture and taste.
*See the recipe card for the complete list of ingredients and quantities.
How to Make Butternut Squash Soup in an Electric Pressure Cooker
Step 1: Set the Instant Pot to SAUTE and cook the onions in butter for 5 minutes. Add the garlic and cook for an additional minute. Pour in 1 cup of stock and use your spoon to scrape off the brown bits off the bottom of the pot.
Step 2: Add the squash, carrots, additional stock, cayenne pepper, cinnamon, nutmeg, sage, oregano, salt, and pepper. Set the Instant Pot to pressure cook HIGH for 10 minutes and then manually release the rest.
Step 1: In batches, carefully add the ingredients to a blender and blend until smooth. Alternatively, you can use an immersion hand blender right in the Instant Pot.
Step 2: Return the soup to the Instant Pot and stir in the heavy cream. Taste for any seasoning needs and add additional salt or pepper if needed.
Expert Tips for This Recipe
- Choose a butternut squash that feels heavy for its size and has a matte, unblemished skin. This indicates freshness and good flavor.
- Use vegetable broth for a vegetarian version or chicken broth for added depth of flavor. Make sure the broth complements the overall taste of the soup.
- Allow a natural release of pressure for 10 minutes before manually releasing the remaining pressure. This helps maintain the texture and flavor of the soup
- If the soup is too thick, you can thin it out with a bit more stock or water until you achieve your desired consistency.
- Butternut squash soup often tastes better the next day as the flavors meld. Consider making it a day in advance and reheating it when needed.
What to Serve with This Instant Pot Soup
If you are making homemade soup, why not make some homemade bread? I have 2 easy bread recipes that go perfectly with this soup, and if you plan ahead, you will have a warming and delicious comfort food meal that you made from scratch.
Check out my Dutch Oven Sourdough Bread and my No-Knead Rosemary Bread for the easiest loaf of bread you will ever make!
How to Garnish Butternut Squash Soup
Pomegranate seeds can be used as a garnish, adding a pop of color and a burst of sweetness to the soup. Fresh chives or green onions can also be used as a garnish, adding freshness and a mild onion-like flavor to the finished dish.
Recipe FAQs
You can freeze homemade butternut squash soup in the freezer for up to 6 months in a freezer-safe container. Make sure the soup has fully cooled before freezing and leave room in the container for expansion. For regular leftovers, store the soup covered in the fridge for 4-5 days.
For regular leftovers, store the soup covered in the fridge for 4-5 days.
There are 166 calories in 1 serving (1⅔ cups) of butternut squash soup. Butternut squash is known as a cold-weather superfood because it is high in high in many nutrients, including potassium, magnesium, vitamin A, and vitamin C,
Yes, an immersion blender can be used directly in the Instant Pot for easy blending and a smoother texture.
Replace the butter with plant-based oil, and use vegetable broth instead of chicken broth. Substitute dairy with non-dairy alternatives like coconut milk or almond milk.
More Soup Recipes You Might Like
If you get a chance to make this Instant Pot Butternut Squash Soup recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Instant Pot Butternut Squash Soup Recipe
Equipment
- wooden spoon
- blender or immersion/hand blender
Ingredients
- 2 tablespoon butter (or olive oil if making vegan)
- 1 medium onion, chopped
- 2-3 cloves garlic, chopped
- 1 2.5 lb butternut squash
- 1½ cup carrots, cut into sticks or pieces (1-2 carrots)
- 2-3 cups vegetable stock (or chicken stock if not making vegetarian)
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon freshly ground nutmeg (or ground nutmeg)
- ⅛ teaspoon ground cinnamon
- fresh sage (2 large leaves or 8-10 small leaves)
- ½ teaspoon fresh oregano (leaves removed from stems)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup heavy cream (can sub coconut milk for vegan or greek yogurt for a lighter soup)
- fresh pomegranate seeds optional garnish
- fresh chives or green onion optional garnish
Instructions
- Clean, peel and chop the butternut squash into cubes. Chop the onion, garlic, and carrots.
- Set the Instant Pot to SAUTE and add 2 tablespoon butter. Once the butter has melted, add the onions and cook for 5 minutes. Add the chopped garlic and cook for an additional minute, stirring often so the garlic doesn't burn.
- Pour in 1 cup stock and use your spoon to scrape off the brown bits off the bottom of the pot. This will enhance the flavor of the soup and make clean-up easier.
- Add the squash, carrots, additional stock, cayenne pepper, cinnamon, nutmeg, sage, oregano, salt, and pepper. Secure the lid on the Instant Pot and close the steam valve. Set the Instant Pot to pressure cook HIGH for 10 minutes. After the cycle is complete, allow the steam to naturally release for 10 minutes and then manually release the rest.
- In batches, carefully add the ingredients to a blender and blend until smooth. Be careful, the ingredients are HOT! Alternatively, you can use an immersion hand blender right in the Instant Pot.
- Return the soup to the Instant Pot and stir in the heavy cream. Taste for any seasoning needs and add additional salt or pepper if needed. Serve with optional garnishes.
Notes
- Choose a butternut squash that feels heavy for its size and has a matte, unblemished skin. This indicates freshness and good flavor
- Use vegetable broth for a vegetarian version or chicken broth for added depth of flavor. Make sure the broth complements the overall taste of the soup
- Allow a natural release of pressure for 10 minutes before manually releasing the remaining pressure. This helps maintain the texture and flavor of the soup/
- If the soup is too thick, you can thin it out with a bit more stock or water until you achieve your desired consistency.
- Butternut squash soup often tastes better the next day as the flavors meld. Consider making it a day in advance and reheating it when needed.
- Store any leftover soup covered in the fridge for 4-5 days or freeze for up to 6 months in a freezer-safe container. Make sure the soup has fully cooled before freezing and leave room in the container for expansion.
- This recipe will work with any type of electric pressure cooker, not just the Instant Pot.
- Always read the instruction manual that came with your Instant Pot or electric pressure cooker and follow all safety guidelines.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Nick Patel says
Planning to make this for Thanksgiving. Looks so good. Can I simply double the recipe with the same Instapot 8 minute cooking instructions? Or should I cook in 2 separate batches. Im a novice at pressure cooking. Thanks!
Emily says
Hello! You can use the same timing for a doubled recipe, just make sure you don't fill your instant pot too full or it will not cook correctly (only fill 2/3 full). Enjoy!
Dennis Littley says
My family loved your butternut soup! It's going on the soup roataion for the winter months!
Emily says
Yay! Thanks, Dennis!
Melinda says
Delicious soup! Another great way to enjoy butternut squash.
Emily says
I'm so glad you liked it, Melinda!
Lindsay Howerton-Hastings says
Love this, we ate it last week on a few dreary days and it was so yummy and nourishing!
Emily says
Awesome! That's what this soup was made for 😁
Gabriela Herrera says
I loved this Butternut Squash soup thank you so much for giving me vegan alternatives. This soup was wonderful and so full of flavor.
Emily says
I'm so glad you liked it and found the options helpful. Thanks for giving it a try!