Instant pot butternut squash soup is velvety smooth soup, perfect for lunch or dinner. It’s a great winter meal with crusty bread.
This soup is vegan, naturally gluten free and has extra kick from red bell peppers and curry powder. It only takes minutes in your instant pot to get this soup ready.
Instant pot butternut squash soup has wonderful fall flavors to it. This is by far the most wonderful butternut squash soup I’ve ever tasted. It’s mildly spiced and has fall flavors to it.
With green apples, carrots, onions and garlic (add ginger as well if you want more flavor in the soup) this healthy butternut squash soup is perfect winter soup to warm up your belly.
Chilly air, long sleeves sweater, socks covering up your feet means you want to curl up in your sofas with covers on. And oh, a big mug/bowl of soup in your hand! Can you imagine that?
Cold weather is actually the best. Apart from everything mentioned about winter season, another great think is you also get to enjoy this season of soups with a whole variety and ranges of soups.
Especially in winters there is nothing better than dunking in your crusty, buttery bread into warm bowl of smooth velvety soup. It’s quick and easy to make and needs BASIC ingredients.
Butternut squash soup instant pot keeps well for days and it freezes like a champ. All you’ll need is crusty warm toasted bread for dunking.
The sweetness from butternut squash, slight tang from the apples, mild kick from red bell peppers and curry powder and all other flavors and spices makes this instant pot butternut squash soup ultra delicious!
The Best Part of Instant Pot Butternut Squash Soup
- No fancy ingredients
- It’s got all wonderful fall flavors
- It’s perfect winter soup to warm you up
- It’s totally healthy
- It’s vegan, gluten free, diary free and oil free
- It’s dump-it-all-at-once-cook kinda of soup
- It’s very fast to make( 10 minutes on instant pot)
- It’s got mild spice kick to it
- It’s a great make-ahead soup
- Wonderful way to use up butternut squash from your kitchen
- You can make it large batches and it’s easy to freeze
Instant Pot Butternut Squash Ingredients
Simple basic ingredients is all you need –
Butternut squash
Granny smith apples
Onions
Carrots
Celery
Red bell peppers
Garlic
Ginger
Coconut milk
Vegetable stock
Salt and pepper to taste
More soup recipe inspirations for you –
A few more exciting Fall soup recipes for you –
Sriracha Spicy Ramen Noodles Soup
Spiced Cauliflower Almond Soup
Chinese Vegetable Manchow Soup
Roasted Sweet Potato Cumin Soup
Why I choose to make butternut squash soup in instant pot
Instant pot has gotten a lot of buzz lately. And why not! It’s a versatile multi-cooker that can do the job of a pressure cooker, slow cooker, rice cooker, steamer, and more. It also saves you counter space and money.
The pressure cook features allow it to cook everything so much faster and saves so much time. You also don’t have to physically stand next to it to keep a watch.
Most of the instant pot recipes are dump-in-all-at-once-and-cook types. This instant pot butternut squash recipe is just that.
Dump all soup ingredients (except for coconut milk) at once and cook in pressure cook setting for about 7-10 minutes, that otherwise would take 45 minutes.
If you want to enhance flavor of this soup a little more, you can saute onions and garlic first until they begin to brown and then add in all other ingredients, pour in broth, cover and close lid and cook for 7 minutes in HIGH PRESSURE setting.
Another reason you have to make this soup in instant pot is you can keep it warm (using keep warm setting) for couple of hours even after soup is done. Make it couple of hours before dinner time and set it on KEEP WARM mode. All you’ll need is buttery crusty warm bread for dunking.
Love instant pot recipes? Check out our other favorite instant pot recipes –
SPICY CAJUN INSTANT POT CHICKEN AND RICE
CREAMY INSTANT POT CHICKEN MARSALA
INSTANT POT SPINACH AND CHICKEN CURRY
CREAMY INSTANT POT MAC N CHEESE
HOW TO COOK RICE IN INSTANT POT
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Helpful Kitchen Tools:
Instant Pot Butternut Squash Soup
How to cut butternut squash – Peel skin on butternut squash. Cut into half through the middle. Scrape out the seeds. Cut lengthwise slices, stack all the slices together and make crosswise cuts to make cubes.
Dump all ingredients(except coconut milk) into instant pot.
Add vegetable broth and seasoning as per taste.
Cook on high pressure for 10 minutes. Please note, instant pot will take a few minutes to build up pressure and then the cooking time starts.
Once cooking time is over, quick release the pressure by turning valve into VENTING mode.
Open lid.
Add coconut milk into the pot.
Using immersion blender, blend all ingredients until smooth.
Check for seasoning and add if required.
Select KEEP WARM setting to soup warm until ready to serve.
Pour into individual serving bowls.
Garnish and serve with warm buttery crusty bread.
Instant Pot Butternut Squash Soup
Ingredients
- 1 butternut squash about 2 pound, Peeled and chopped into cubes
- 1 carrot cut into chunks
- 1 Granny Smith apples diced
- 2 white onions diced
- ½ cup celery rib chopped small
- 1 red bell peppers diced
- 6 cloves garlic
- 1 inch ginger chopped (I skipped this)
- 4-5 sage leaves
- 2 ½ teaspoon curry powder or use cayenne pepper
- Salt to taste
- Pepper to taste
- 3 cups vegetable stock
- ¾ cup thick coconut milk
To serve
- Few teaspoons of coconut milk to drizzle or swirl
- Sunflower seeds
- Dried cranberries
- Thyme
Instructions
- How to cut butternut squash - Check this post to know how to cut butternut squash.
- Into the pot add butternut squash cubes, white onions, carrots, green apples, celery, red bell peppers, garlic.
- Add salt and pepper to taste.
- Pour vegetable stock into the pot.
- Cover the lid, ensure the pressure valve is in SEALING position.
- Select PRESSURE COOK mode on the pot and adjust the timer to 10 minutes.
- Once cooking time is over, manually release pressure by turning pressure valve to VENTING mode.
- Open lid, add coconut milk.
- Remove sage leaves if you don’t like, I left it on.
- Using immersion blender, blend soup into smooth velvety texture.
- Ladle out soup into individual serving bowls.
- Garnish with any of your favorite ingredients. We swirled a few teaspoons of coconut milk, sprinkled sunflower seeds, dried cranberry and fresh thyme leaves.
- Serve warm with crusty bread on the side.
Video
Notes
- To enhance flavor of this soup - saute onions and garlic until they begin to brown and then add rest of the ingredients, pour in broth, cover and close lid and cook.
- If you don't like curry powder flavor, use cayenne or even smoked paprika. Also adjust the quantity as per your spice tolerance levels.
Dawn
Love butternut squash soup, especially this time of year. I usually make on the stove top as I don’t have an Instant Pot, but looks like I need to get one because this soup is absolutely beautiful! Love all those flavours!
Melissa
I love both my instant pot and butternut squash soup, so I need to try this! I love the addition of curry powder to give it a little kick! And to be honest, I need Instant Pot recipes that don’t need to be quick released, but can sit there a little longer, because it gets a little crazy in our house!
Claudia Lamascolo
what a pretty fall soup. I am just now getting into soup season and this is a new one for me to tr and I am sure we will just love it!
Gloria
I don’t have an Instant Pot, but I do have a pressure cooker and a slow cooker. I know for sure I can adapt this wonderful recipe for either of those. The fall season has some of the most wonderful flavours…and this soup looks and sounds totally delicious.
Jenni LeBaron
I love the creaminess of a good butternut squash, but never thought to add granny smith apples to it. I bet it give it a fantastic bit of crisp flavor to balance out the sweetness of the squash. Awesome recipe!
Amy
I love butternut squash and I love this soup even more because you use the instant pot to make it. I’m always a huge fan of soups, especially on rainy days. This bowl is delicious and the pictures are beyond amazing. Love it!!
Julie Cohn
Coconut milk instead of cream in a butternut squash soup? Sounds incredible and so easy to make! Why did you leave the ginger out?
Melissa
Comfort food at its finest, the perfect Fall soup!! I mean, who doesn’t love butternut squash?! The pressure cookers are insanely fast too, making soup a great option for a weeknight meal.
jyothirajesh
Thank you Melissa. It’s perfect on busy or lazy days.
Denay DeGuzman
This butternut squash soup is so darn beautiful! The colors and flavors…I can almost taste them. Thank you so much for sharing this healthy comfort-food recipe.
Valerie
I love cooking in an electric pressure cooker. Soups come out so well in there, the taste is great and you cannot beat how easy they are.
Tatiana
Oh how i love fall season! Instant Pot has being our favorite kitchen cooking tool for over a year now and we absolutely adore it. Lets start soup season with some butternut squash soup!
Marisa Franca
Not only is the color of the soup a beautiful Fall color, it also sounds wonderfully tasty. I would definitely sauté the onion and garlic first — I think it enhances the flavor. I do wish I had an Instant pot – I do have a slow cooker so that’ll have to do. This recipe I am pinning right now.
Veena Azmanov
OH wow, the color on this butternut squash soup is absolutely divine Jyothi. I love how simple and easy making soup in an instant pot it. I have a pressure cooker and love using it for such things too.
Kylee from Kylee Cooks
I love how BEAUTIFUL this is!! Using the instant pot is a lifesaver for me, makes my weeknights a lot better!
Alexis
Butternut squash is my absolute favorite, it is so creamy and delicious. My favorite way to enjoy it is in a soup. Your recipe looks amazing.
Elaine Benoit
I love my instant pot and now I love it even more because I can use your fabulous butternut squash soup. It’s beautiful, vibrant and delicious!
Nicolas Hortense
This soup look so smooth and delicious. And it is pretested so nicely! I really want an instant pot now haha!
Ashley @ Big Flavors from a Tiny Kitchen
I love the mix of apples and squash you have going on in here. I need to try to make more veggie soups in my Instant Pot. This one looks so silky smooth and comforting. Yum!
Veronika's Kitchen
Your pictures look amazing and so professional! This is a great idea to make this soup in Instant Pot! Saving it for later)
Shelley @ Two Healthy Kitchens
I’m such a summer girl and always sorry to see it go. BUT … one thing I do adore about colder weather is SOUP! Yum! And this post is sensational – so much going for this soup with terrific flavors, fantastic nutrition and heyhey the whole super-easy Instant Pot thing happening here! So great! And oh my goodness are your photos gorgeous!!!
Sharon
A big bowl of this butternut squash soup on cool, fall days sounds amazing. So simple and delicious!
Anne Murphy
That soup looks so creamy and thick! I love squash soup – so sweet and tastes like Fall! (And I can’t wait for the cooler weather…)
Kelsey
This is a great Fall soup! I love the colors this soup has! I just love what you can make out of an instant pot!
Michele
My goodness, this looks amazing! Love that you have apples in this recipe. The fact that it’s made in the Instant Pot is definitely a bonus!
Stacy
To include the nutrition panel for recipes would be super helpful !
Especially for those with certain restrictions,,,such as sodium, not just calories.
jyothirajesh
I’m working on it Stacy. It would be up very soon on my blog for all recipes
Jessica
I’m trying this now-excited to taste it!
jyothirajesh
Hope you like it Jessica. My family sure did!
Ali
It says 2.5 teaspoons curry OR cayenne pepper. Give a measurement for the cayenne pepper! Against my gut feeling, I put in 2.5 teaspoons of cayenne pepper. Uneatable. In the disposal. I think with curry or a lot less cayenne pepper it might be good.
jyothirajesh
I would love my soup with 2.5 tsp cayenne pepper. If you can’t handle spice, please add less. I’d say 1 teaspoon of cayenne pepper if you like mild spice
Elizabeth T
I made this back in September in my Instant Pot. It was amazing. Can I make this in a Crockpot? And if so, how long?
jyothirajesh
If using Crockpot, place all ingredients into the pot, and cook the soup for 7-8 hours on 7-8 hours or on the high heat setting for 4-5 hours.
Lauren
What is thick coconut milk? Is this the coconut milk in a can – not in refrigerator section?
Hoping to make this for my family reunion next week at Thanksgiving! 30 people so may make two batches 🙂
jyothirajesh
Thick coconut milk is coconut milk from can. Hope your guests like this soup 🙂
Lisa Cotthaus
I really like this recipe. However I am not a big fan or curry so I went with cayenne. I added 1 teaspoon instead of swapping evenly like the recipe said. Wowsers. Still so hot. Will try 1/4 to 1/2 tsp next time.
jyothirajesh
Beauty of any recipe is allowing you to alter and tweak as per ones preference. Glad you tried and I agree, cayenne does make a delicious butternut squash soup. Thank you for trying
Joyce
ABSOLUTELY THE BEST!
jyothirajesh
Thank you Joyce. So glad you liked the recipe
Joyce
This soup is fabulous and delicious. It’s so easy to make and the different flavors really come out. It’s now an all time winter favorite.
jyothirajesh
So glad to hear you liked the soup Joyce. It’s one of my favorite winter soup as well. Thank you for trying the recipe
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Excellent flavor. I will make this again. I really like all the veggies and the little touch of bacon.
jyothirajesh
Thank you for trying
Sandy
Whss as t could I use instead of coconut milk? White beans?
Jyothi Rajesh
If you are asking if you can substitute white beans instead of coconut milk, no, it won’t be good substitution. You can either substitute coconut milk with full cream or half n half for diary options and for diary free options use almond milk or cashew milk. Or just leave out coconut milk. White bean will alter the texture and taste of the soup completely. I wouldn’t recommend that
Ravin kumar
I really like all the veggies. I will try at my home. Such a wonderful post. Thanks for sharing more update.
Janice
Just made this tonight – thank you so much for posting this – I didn’t have bell peppers so I upped the carrots and used Indian ground cumin/coriander:garam masala mixed together to form 2.5 teaspoons as I had no curry powder. Then I thought I should add a half a green chili as I like spice – and had quite a zing/spice to it. I just added brown sugar to my kids bowl the spice and they were fine.
Love this soup – your recipe made it so easy – thank you
Jyothi Rajesh
I’m so glad you loved the soup Janice.
Elizabeth Tracey
In your noted you mention sautéing the onions and garlic. Do you suggest olive oil or butter? And how much?
Jyothi Rajesh
Use 2 to 3 teaspoon olive oil and saute 1 medium onion and 3 cloves of garlic for this recipe.