Instant pot butternut squash soup is velvety smooth soup, perfect for lunch or dinner. It’s a great winter meal with crusty bread.
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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 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 –
Sriracha Spicy Ramen Noodles 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.
Step-by-step instructions
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.
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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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.
Comments & Reviews
Alexis says
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.
Kylee from Kylee Cooks says
I love how BEAUTIFUL this is!! Using the instant pot is a lifesaver for me, makes my weeknights a lot better!
Veena Azmanov says
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.
Marisa Franca says
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.
Tatiana says
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!
Valerie says
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.
Denay DeGuzman says
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.
Melissa says
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 says
Thank you Melissa. It’s perfect on busy or lazy days.
Julie Cohn says
Coconut milk instead of cream in a butternut squash soup? Sounds incredible and so easy to make! Why did you leave the ginger out?
Amy says
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!!
Jenni LeBaron says
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!
Gloria says
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.
Claudia Lamascolo says
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!
Melissa says
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!
Dawn says
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!