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
Lisa Cotthaus says
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 says
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
Lauren says
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 says
Thick coconut milk is coconut milk from can. Hope your guests like this soup 🙂
Elizabeth T says
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 says
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.
Ali says
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 says
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
Jessica says
I’m trying this now-excited to taste it!
jyothirajesh says
Hope you like it Jessica. My family sure did!
Stacy says
To include the nutrition panel for recipes would be super helpful !
Especially for those with certain restrictions,,,such as sodium, not just calories.
jyothirajesh says
I’m working on it Stacy. It would be up very soon on my blog for all recipes
Michele says
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!
Kelsey says
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!
Anne Murphy says
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…)
Sharon says
A big bowl of this butternut squash soup on cool, fall days sounds amazing. So simple and delicious!
Shelley @ Two Healthy Kitchens says
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!!!
Veronika's Kitchen says
Your pictures look amazing and so professional! This is a great idea to make this soup in Instant Pot! Saving it for later)
Ashley @ Big Flavors from a Tiny Kitchen says
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!
Nicolas Hortense says
This soup look so smooth and delicious. And it is pretested so nicely! I really want an instant pot now haha!
Elaine Benoit says
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!