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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. Lisa Cotthaus says

    July 25, 2019 at 3:30 am

    5 stars
    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.

    Reply
    • jyothirajesh says

      July 25, 2019 at 7:16 pm

      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

      Reply
  2. Lauren says

    November 18, 2018 at 8:32 am

    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 🙂

    Reply
    • jyothirajesh says

      November 19, 2018 at 6:46 pm

      Thick coconut milk is coconut milk from can. Hope your guests like this soup 🙂

      Reply
  3. Elizabeth T says

    November 13, 2018 at 3:56 pm

    5 stars
    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?

    Reply
    • jyothirajesh says

      November 13, 2018 at 6:51 pm

      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.

      Reply
  4. Ali says

    November 01, 2018 at 5:29 am

    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.

    Reply
    • jyothirajesh says

      November 01, 2018 at 3:50 pm

      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

      Reply
  5. Jessica says

    October 13, 2018 at 7:40 pm

    I’m trying this now-excited to taste it!

    Reply
    • jyothirajesh says

      October 13, 2018 at 10:22 pm

      Hope you like it Jessica. My family sure did!

      Reply
  6. Stacy says

    October 13, 2018 at 1:58 am

    5 stars
    To include the nutrition panel for recipes would be super helpful !
    Especially for those with certain restrictions,,,such as sodium, not just calories.

    Reply
    • jyothirajesh says

      October 13, 2018 at 3:42 pm

      I’m working on it Stacy. It would be up very soon on my blog for all recipes

      Reply
  7. Michele says

    September 24, 2018 at 10:10 pm

    5 stars
    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!

    Reply
  8. Kelsey says

    September 24, 2018 at 8:28 am

    5 stars
    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!

    Reply
  9. Anne Murphy says

    September 24, 2018 at 7:32 am

    5 stars
    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…)

    Reply
  10. Sharon says

    September 24, 2018 at 6:00 am

    5 stars
    A big bowl of this butternut squash soup on cool, fall days sounds amazing. So simple and delicious!

    Reply
  11. Shelley @ Two Healthy Kitchens says

    September 24, 2018 at 5:21 am

    5 stars
    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!!!

    Reply
  12. Veronika's Kitchen says

    September 23, 2018 at 9:16 pm

    5 stars
    Your pictures look amazing and so professional! This is a great idea to make this soup in Instant Pot! Saving it for later)

    Reply
  13. Ashley @ Big Flavors from a Tiny Kitchen says

    September 23, 2018 at 8:09 pm

    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!

    Reply
  14. Nicolas Hortense says

    September 23, 2018 at 11:23 am

    This soup look so smooth and delicious. And it is pretested so nicely! I really want an instant pot now haha!

    Reply
  15. Elaine Benoit says

    September 20, 2018 at 1:56 am

    5 stars
    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!

    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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