This Instant Pot Butternut Squash Soup is everything you want in a fall comfort dish—silky smooth, full of warm spices, and naturally creamy without any added cream. It’s perfect for a cozy weeknight dinner, a meal prep staple, or an elegant starter for your holiday table.
With just one pot and less than an hour from start to finish, this soup is a delicious and nourishing way to embrace autumn flavors the easy way.
Why You’ll Love This Butternut Squash Soup
🍂 Cozy & Comforting – Packed with fall flavor and a creamy texture
⏱ Quick & Easy – Ready in under an hour thanks to the Instant Pot
🥣 No Cream Needed – Naturally silky from the squash itself
🌱 Healthy & Light – Made with simple, wholesome ingredients
🌿 Dairy-Free Option – Can easily be made vegan
❄️ Freezer-Friendly – Great for meal prep and batch cooking
What Is Butternut Squash Soup?
Butternut squash soup is a smooth, blended soup made from roasted or cooked butternut squash combined with flavorful aromatics and broth. In this version, the Instant Pot does all the heavy lifting, delivering a rich and creamy soup in record time—no roasting required!
This recipe skips the cream and uses just a touch of butter, but you’d never know it. The result is a naturally creamy, slightly sweet, warmly spiced soup that tastes like autumn in a bowl.
Ingredients You’ll Need
- 1 tablespoon olive oil – For sautéing
- 1 cup chopped sweet yellow onion – Adds depth of flavor
- 2 cloves garlic (minced) – For savory richness
- 1 large carrot (sliced into ½-inch pieces) – Adds sweetness
- 1 large butternut squash (about 3 lbs, peeled, seeded, chopped) – The star of the soup
- 3 cups low-sodium vegetable broth – Adjust consistency and flavor
- 2 tablespoons butter – Optional for richness
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ⅛ teaspoon ground cinnamon – Adds warmth
- ⅛ teaspoon ground nutmeg – Just a hint for cozy aroma
💡 Optional: add a chopped apple or pear for a sweet twist before cooking!
How to Make Instant Pot Butternut Squash Soup
Step 1: Sauté the Aromatics
Turn on sauté mode on the Instant Pot.
Add olive oil and sauté the onion until softened, about 2 minutes.
Add garlic and cook for 30 seconds, stirring. Press Cancel.
Step 2: Deglaze & Add Ingredients
Pour in 1 cup of broth and scrape the bottom of the pot to deglaze.
Add the chopped carrot, butternut squash, butter, spices, and remaining 2 cups of broth. Stir to combine.
Step 3: Pressure Cook
Close the lid and set the valve to sealing.
Set to high pressure for 10 minutes using Pressure Cook or Manual mode.
Step 4: Natural Release
Let pressure release naturally for 10 minutes.
Then carefully switch to venting for a quick release.
Step 5: Blend Until Smooth
Use an immersion blender directly in the pot, or carefully transfer to a countertop blender in batches.
Blend until silky smooth.
Step 6: Serve
Taste and adjust seasoning as needed.
Serve warm, optionally topped with cream, coconut milk, or pepitas for garnish.
Ways to Serve Butternut Squash Soup
🥖 With Crusty Bread – Perfect for dipping and sopping up the bowl
🥗 With a Fall Salad – Think arugula, apple, and walnut
🧀 With Grilled Cheese – A cozy, comforting combo
🌶 With a Pinch of Red Pepper Flakes – For a spicy twist
🥓 With Crispy Bacon Bits – For extra depth and texture
Tips for the Best Instant Pot Soup
🧅 Sauté the onions first – It brings out natural sweetness
💧 Deglaze thoroughly – Prevents the dreaded “burn” warning
🍐 Add fruit – Try apple or pear for subtle sweetness
🧈 Skip the butter – Omit for a dairy-free version
🥣 Adjust thickness – Add more broth after blending if needed
Storage & Freezing Instructions
🥡 Refrigerate: Store in an airtight container for up to 4 days.
❄️ Freeze: Let cool fully, then freeze in portions for up to 3 months.
🔥 To Reheat: Microwave or warm gently on the stove.
💡 Add cream or coconut milk only after thawing to keep texture smooth.
FAQs About Butternut Squash Soup
Q: Can I use frozen butternut squash?
A: Yes! No need to thaw—just increase pressure cook time by 1–2 minutes.
Q: Can I add cream or coconut milk?
A: Absolutely! Stir in after blending for a richer finish.
Q: Is this soup vegan?
A: It can be! Just skip the butter or use a plant-based alternative.
Q: Can I double the recipe?
A: Yes, if your Instant Pot is 8-quart or larger. Don’t go above the fill line.
Final Thoughts
This Instant Pot Butternut Squash Soup is cozy, comforting, and unbelievably easy. With warm spices, rich texture, and nourishing ingredients, it’s everything you want in a fall or winter soup.
Best of all, it’s made in one pot and freezes beautifully—perfect for busy weeknights or meal prep. Try it once, and it just might become your favorite seasonal soup!
Short Version
Instant Pot Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped sweet yellow onion
- 2 cloves garlic minced
- 3 cups low-sodium vegetable broth
- 1 large carrot sliced into ½-inch pieces
- 1 large about 3 pounds butternut squash, peeled, seeded, and chopped into 1-inch pieces (about 8 cups chopped)
- 2 tablespoons butter
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
- Turn on sauté mode on the Instant Pot and add the olive oil. Once the pot is hot, add the onion and sauté until it begins to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
- Pour in 1 cup of the vegetable broth and scrape up any bits stuck to the bottom of the pot. Add the remaining ingredients, including the remaining 2 cups of broth, to the pot. Stir to combine.
- Close the Instant Pot lid and set the steam release valve to the sealing position. Set the cook time to 10 minutes at high pressure using the pressure cook or manual function.
- The Instant Pot will take about 15 minutes to reach pressure, and then the cook time will begin. When the cook time ends, allow the pressure to release naturally for 10 minutes. Afterward, carefully move the steam release valve to the venting position for a quick release of the remaining pressure. (I use the handle of a long spoon for this.)
- Once all the steam has escaped and the pin drops, open the lid. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender. Serve.
Notes
