Instant Pot Butternut Squash Soup Recipe

Course: Appetizer, Main Course, Soup

Cuisine: American

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: servings

Calories: 166kcal

Author: Emily

A creamy and delicious Instant Pot Butternut Squash Soup you can make in 45 minutes that you will want all winter long!

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

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.

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.