Instant Pot Butternut Squash Soup

Name: Instant Pot Butternut Squash Soup Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
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; 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)

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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!

butternut squash soup made in the instant pot

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

fresh ingredients for 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.

butternut squash soup with pomegranate seeds

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.

butternut squash soup ingredients in an electric pressure cooker.

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.

cooked butternut squash ingredients in a blender.

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.

pureed butternut squash soup in an 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!

butternut squash soup and an instant pot

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

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.

How do I store leftovers?

For regular leftovers, store the soup covered in the fridge for 4-5 days.

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,

Can I use an immersion blender directly in the Instant Pot?

Yes, an immersion blender can be used directly in the Instant Pot for easy blending and a smoother texture.

Can I make this soup vegan?

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

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