Instant Pot Butternut Squash Soup recipe

Instant Pot Butternut Squash Soup recipe

Instant Pot Butternut Squash Soup recipe
nutritional information (per serving)

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nutritional information
Servings: 6
amount per serving
% Daily Value*
Saturated Fat 7g35%
34 mg11%
505 mg22%
dietary fiber 7g27%
Total sugar 10g
Vitamin C 36 mg179%
Calcium 115 mg9%
Iron 2 mg9%
Potassium 676 mg14%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

One of the great things about this butternut squash soup recipe, aside from the fact that the soup tastes great, is that no pre-cooking or searing is required. Everything goes straight into the pot and cleanup is a breeze. Along with the Instant Pot, you'll need a couple of measuring cups and spoons, a cutting board, a knife, and a blender or hand blender.

Add cream for a more delicious soup or make it vegan with coconut milk. If you prefer a thinner soup, add some extra vegetable broth just before serving. Garnish with pumpkin seeds, bacon, chopped herbs, or a dash of sour cream or yogurt.

“This is a delicious soup and so quick and easy to make! The addition of apple gives it a sweet and bright taste. Love the ability to use coconut milk instead of cream, making the soup vegan.” – Joan Velush

  • 2 1/2 cups vegetable broth

  • 1/4 Cup Apple juiceor more broth

  • 2 1/2 Pound butternut squashpeel and cut into 2.5 cm cubes

  • 1 Middle Granny Smith applepeeled, cored and chopped

  • 1/2 Cup rolled shallotsor onion

  • 1 or 2 branches fresh sage

  • 1 branch fresh thyme

  • 1 teaspoon kosher saltor to taste

  • 1/2 teaspoon Cinammon

  • 1/4 teaspoon fresh ground black pepperor to taste

  • 1/8 teaspoon ground nutmeg

  • 3/4 Cup whipped creamor coconut milk

  • Chopped fresh corianderor parsley, for optional garnish

  • Cooked crumbles baconfor optional garnish

  • Natural yoghurtfor optional garnish

  1. Gather the ingredients.

    The Spruce/Diana Chistruga

  2. In the Instant Pot, add the vegetable stock, apple juice, pumpkin, apple, shallots, sage, thyme, salt, cinnamon, pepper, and nutmeg. Place the lid on the Instant Pot and make sure the steam release knob is in the closed position. Select the quick cook button, high pressure, and set the time for 15 minutes. It takes about 20 minutes to reach the pressure and start cooking.

    The Spruce/Diana Chistruga

  3. When the time is up, allow the pressure to fall naturally for 10 minutes, and then turn the knob to the vent position to quickly release the remaining pressure. Remove and discard any stalks of sage and thyme.

    The Spruce/Diana Chistruga

  4. Blend the hot soup in batches in a blender until smooth. Alternatively, you can use a hand blender.

    The Spruce/Diana Chistruga

  5. Pour the pureed soup back into the Instant Pot. Add the cream and season with salt and pepper if needed. Select the sauté function and cook until heated through.

    The Spruce/Diana Chistruga

  6. Pour the soup into bowls and garnish with cilantro, bacon, and yogurt, if you like.

    The Spruce/Diana Chistruga

Be careful when blending hot ingredients

Steam expands quickly in a blender and can cause ingredients to splatter or burn you. To prevent this, fill the blender only one-third full, vent the top, and cover with a folded kitchen towel while blending.


  • A vegetable peeler is the easiest way to remove the skin from a butternut squash. Using a large, sharp knife, cut the squash in half lengthwise. Scrape out the seeds and then cut into cubes. Or you can look for pre-cut pumpkin cubes at your local supermarket.

recipe variations

  • Add about 1/2 to 1 teaspoon curry powder along with the other spices. Finish the soup with coconut milk and optionally a teaspoon or two of lime juice, or to taste. Garnish with chopped fresh coriander.
  • For a heartier soup, omit the apple juice, apple, cinnamon, and nutmeg and add 2 to 3 ribs of diced celery.
  • Use chicken broth instead of vegetable broth.

How to store and freeze it

  • Refrigerate leftover butternut squash soup in airtight containers for up to 4 days.
  • Freeze butternut squash soup in freezer bags or containers for up to 3 months.
  • Thaw in the fridge overnight to reheat if frozen. Reheat on stovetop or in microwave until temperature reaches at least 165 F.

What can I substitute for the butternut squash?

Acorn, buttercup, Hubbard, and Delicata squash are good substitutes for the butternut squash in this recipe. You can also use pumpkin or try an alternative such as sweet potatoes.

What goes with butternut squash soup?

For bread, choose from biscuits, crusty French bread, cornbread, naan or soft buns. Add a side salad or coleslaw, or serve with meat or veggie sandwiches.

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