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Home > Soups > Instant Pot Butternut Squash Soup
20 minutes minutes

Instant Pot Butternut Squash Soup

Modified: Apr 12, 2024 · Published: Aug 16, 2019

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instant pot butternut squash soup served in black bowl with text overlay
instant pot butternut squash soup served in black bowl with text overlay
healthy butternut squash soup cooked in instant pot served in black ceramic bowl with text
healthy butternut squash soup cooked in instant pot served in black ceramic bowl with text
instant pot butternut squash soup in black ceramic bowl with text
instant pot butternut squash soup served in ceramic bowl with text
instant pot butternut squash soup served in black bowl with text overlay

Instant pot butternut squash soup is velvety smooth soup, perfect for lunch or dinner. It’s a great winter meal with crusty bread. 

instant pot butternut squash soup served in black bowl with spoon
Jump to:
  • Why does this recipe work
  • Instant Pot Butternut Squash Ingredients
  • Why I choose to make butternut squash soup in instant pot
  • Step-by-step instructions
  • Instant Pot Butternut Squash Soup

Why does this recipe work

  • 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 soup in black bowl

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 –

Roasted Tomato Basil Soup 

Sriracha Spicy Ramen Noodles Soup

Creamy Cauliflower Soup

Thai Pumpkin Soup

instant pot butternut squash soup served in 2 black bowl

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.

Step-by-step instructions

Dump all ingredients(except coconut milk) into instant pot.

instant pot butternut squash soup ingredients inside the 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.

10 minutes on pressure cook mode to cook instant pot butternut squash soup

Once cooking time is over, quick release the pressure by turning valve into VENTING mode.

Open lid.

cooked ingredients for instant pot butternut squash soup

Add coconut milk into the pot.

Using immersion blender, blend all ingredients until smooth.

Check for seasoning and add if required.

instant pot butternut squash soup

Select KEEP WARM setting to soup warm until ready to serve.

Pour into individual serving bowls.

Garnish and serve with warm buttery crusty bread.

Love instant pot recipes? Check out our other favorite instant pot recipes –

INSTANT POT CHICKEN STEW

SPICY CAJUN INSTANT POT CHICKEN AND RICE

CREAMY INSTANT POT CHICKEN MARSALA

INSTANT POT ROASTED POTATOES

INSTANT POT SPINACH AND CHICKEN CURRY

CREAMY INSTANT POT MAC N CHEESE

INSTANT POT BUTTER CHICKEN

HOW TO COOK RICE IN INSTANT POT

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instant pot butternut squash soup served in black bowl with spoon
5 from 32 votes

Instant Pot Butternut Squash Soup

Jyothi Rajesh
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.
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course soups
Cuisine American
Servings 4 people
Calories 252

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

  1. 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.
  2. If you don’t like curry powder flavor, use cayenne or even smoked paprika. Also adjust the quantity as per your spice tolerance levels.
 
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 0gCalories: 252kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 8gCholesterol: 0mgSodium: 744mgPotassium: 1063mgFiber: 7gSugar: 14gVitamin A: 23865IUVitamin C: 86.6mgCalcium: 137mgIron: 3.5mg
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    5 from 32 votes (4 ratings without comment)

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    Comments & Reviews

  1. Claudine Tonhauser says

    October 16, 2023 at 6:23 am

    5 stars
    Made this tonight and it was so good!!!

    Reply
    • Jyothi Rajesh says

      October 16, 2023 at 12:35 pm

      Glad you liked it, thanks

      Reply
  2. Linda Goetz says

    April 04, 2023 at 3:03 pm

    5 stars
    Awesome soup , it turned out delicious. Great taste , super simple,a timesaver in the instapot. Kudos

    Reply
    • Jyothi Rajesh says

      April 04, 2023 at 7:42 pm

      SO glad you liked it Linda!

      Reply
  3. Ashley says

    May 14, 2022 at 8:34 am

    I only have ground sage. Think I should use it or wait to get fresh sage?
    Thanks!

    Reply
    • Jyothi Rajesh says

      May 23, 2022 at 8:38 pm

      I would recommend fresh sage. If using ground sage you must use in less quantity as dried sage is strong in flavor. I would suggest use 1/2 teaspoon of ground sage

      Reply
  4. Stacy Physick says

    November 11, 2021 at 6:50 am

    5 stars
    LOVE the flavour and simplicity of this recipe!! Make it all the time!!👌🏻

    Reply
    • Jyothi Rajesh says

      November 12, 2021 at 10:40 am

      So glad you loved it!

      Reply
  5. Joyce says

    February 17, 2021 at 6:55 pm

    I’ve made several time and it’s an all time favorite for my whole family. Including my son in law and he’s a picky eater.

    Reply
    • Jyothi Rajesh says

      February 17, 2021 at 7:31 pm

      So glad to know you and your whole family are loving the recipe!

      Reply
  6. Alex says

    December 28, 2020 at 7:43 am

    Would omitting the apples affect the soup much?

    Reply
    • Jyothi Rajesh says

      December 28, 2020 at 9:31 am

      I haven’t tried this soup without apples. My guess is there may be a slight taste difference without apples. I would recommend you add onion, garlic and bell peppers and butternut squash to the soup so there is no much compromise on taste and flavor.

      Reply
  7. Elizabeth Tracey says

    November 10, 2020 at 8:18 am

    In your noted you mention sautéing the onions and garlic. Do you suggest olive oil or butter? And how much?

    Reply
    • Jyothi Rajesh says

      November 10, 2020 at 8:26 pm

      Use 2 to 3 teaspoon olive oil and saute 1 medium onion and 3 cloves of garlic for this recipe.

      Reply
  8. Janice says

    September 14, 2020 at 8:05 am

    5 stars
    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

    Reply
    • Jyothi Rajesh says

      September 14, 2020 at 5:29 pm

      I’m so glad you loved the soup Janice.

      Reply
  9. Ravin kumar says

    June 24, 2020 at 5:02 pm

    5 stars
    I really like all the veggies. I will try at my home. Such a wonderful post. Thanks for sharing more update.

    Reply
  10. Sandy says

    February 08, 2020 at 4:50 pm

    Whss as t could I use instead of coconut milk? White beans?

    Reply
    • Jyothi Rajesh says

      February 10, 2020 at 12:20 pm

      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

      Reply
  11. Mangalagiri Sarees | Handloom Sarees | Mangalagiri Dress Materials says

    February 04, 2020 at 5:27 pm

    5 stars
    Excellent flavor. I will make this again. I really like all the veggies and the little touch of bacon.

    Reply
    • jyothirajesh says

      February 04, 2020 at 7:55 pm

      Thank you for trying

      Reply
  12. Joyce says

    December 29, 2019 at 5:19 am

    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.

    Reply
    • jyothirajesh says

      December 29, 2019 at 12:44 pm

      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

      Reply
  13. Joyce says

    October 13, 2019 at 7:38 am

    5 stars
    ABSOLUTELY THE BEST!

    Reply
    • jyothirajesh says

      October 14, 2019 at 12:47 pm

      Thank you Joyce. So glad you liked the recipe

      Reply
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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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