Instant Pot Butternut Squash Soup

A creamy, healthy, 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!

Ingredients Needed to Make Instant Pot Butternut Squash Soup

  • 2 tbsp butter (or olive oil if making vegan)
  • 1 medium onion
  • 2-3 cloves garlic
  • 1 butternut squash
  • carrots
  • vegetable stock (or chicken stock if not making vegetarian)
  • cayenne pepper
  • freshly ground nutmeg (or ground nutmeg)
  • ground cinnamon
  • fresh sage
  • fresh oregano
  • kosher salt
  • freshly ground black pepper
  • heavy cream (can sub coconut milk for vegan)
  • pomegranate seeds (optional garnish)
  • fresh chives or green onion (optional garnish)
fresh ingredients for butternut squash soup
fresh ingredients for butternut squash soup

How to Make Butternut Squash Soup in an Electric Pressure Cooker

  • Prepare the vegetables.
  • 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 stock and use your spoon to scrape off the brown bits off the bottom of the pot.
  • 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.
  • 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.
  • 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.
cooking steps for Instant Pot butternut squash soup

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 many calories in butternut squash soup?

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,

butternut squash soup with pomegranates and chives on top

Can I freeze butternut squash soup?

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.

Tools to Make Soup in an Electric Pressure Cooker

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butternut squash soup in front of an instant pot

Instant Pot Butternut Squash Soup

A creamy, healthy, and delicious Instant Pot Butternut Squash Soup you can make in in 45 minutes that you will want all winter long!
5 from 17 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 166kcal
Author: EmilyFabulous

Equipment

Ingredients

  • 2 tbsp butter (or olive oil if making vegan)
  • 1 medium onion, chopped
  • 2-3 cloves garlic, chopped
  • 1 2.5 lb butternut squash
  • cup carrots, cut into sticks or pieces (1-2 carrots)
  • 2-3 cups vegetable stock (or chicken stock if not making vegetarian)
  • teaspoon cayenne pepper
  • teaspoon freshly ground nutmeg (or ground nutmeg)
  • 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
  • cup heavy cream (can sub coconut milk for vegan)
  • 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 tbsp 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

  • This recipe will yield about 10 cups.
  • 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

Serving: 1serving | Calories: 166kcal | Carbohydrates: 27.3g | Protein: 2.8g | Fat: 6.8g | Saturated Fat: 4.1g | Cholesterol: 19mg | Sodium: 479mg | Potassium: 798mg | Fiber: 5.1g | Sugar: 6.6g | Calcium: 116mg | Iron: 2mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Instant Pot Butternut Squash Soup recipe

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