Instant Pot Butternut Squash Soup - Easy Soup Recipe (2024)

Butternut Squash Soup Instant Pot Recipe is easy and quick but so flavorful. It's perfect for the fall and your family will ask for seconds!

I'm addicted. To my Instant Pot. To an electric pressure cooker, if that makes sense. I haven't named her, yet, but I'm clearly addicted to her superpowers. I am constantly thinking of what (else) I can make in it. You can clearly see how much fun I'm having here my Instagram photos.Just check all the foods I've had in the last week or so. I bet you're drooling now that you've seen all the delicious dishes I made.

Perfect Winter Squash Soup

It's pretty shocking that you can make a hearty soup from raw vegetables in just 10 minutes. That's as long as it takes in my Instant Pot! (See why I love it so much?)

If possible, it is always best to cook with seasonal ingredients. Sweet potatoes, butternut squash, and onions are all vegetables that are in season in the fall.

Other types of winter squash are acorn squash and buttercup squash. This soup looks and tastes the best with butternut squash.

How To Make Butternut Squash Soup

The entire recipe is in the printable card at the bottom of this post. First, I have some helpful tips for you that I learned when I made this soup.

Use A Sturdy Vegetable Peeler

If you are going to peel the butternut squash, you need a strong and sturdy vegetable peeler like the one, pictured above. It's like no other vegetable peeler I ever had. It's strong and the entire peeler is made with stainless steel, not just the handle that gets weak after a while.

This is by far, the best peeler I've had. The set also comes with a shredder which is great for shredding carrots for salads.

Peel and Cut The Vegetables

Some people don't even cut the squash or sweet potatoes but I didn't want the skin so I peeled them, then, cut them up for even faster cooking.

Have you ever wondered how to cut a butternut squash? It's pretty simple! Just follow these steps and it will look like the photo above:

1. Cut the top and bottom off the squash.
2. Cut it in half lengthwise.
3. Scoop the seeds of the middle.
4. Use a vegetable peeler to peel the skin.

You don't have to chop them up into very small pieces. They will cook just as fast in large 3-inch chunks.

If you don't like sweet potatoes (That's ok. We can still be friends.), you can use carrots instead. Or skip the root vegetables all together. But be aware that it will be less sweet.

Use Pre-Made Bone Broth To Save Time

I already had a huge stash of bone broth I made in Instant Pot (2 hours on HIGH pressure made the densest gelatinous bone broth!) so that was another time saver. I recommend making homemade bone broth, if you can, as it will have more flavor than anything out of a can or a box.

But if you don't have homemade broth, you can still use a can or box. Just make sure you use bone broth instead of stock, since broth is thicker with more gelatin and you want a thick consistency for this soup.

Best Spices To Use In Butternut Squash Soup

The best thing about cooking your own soup is that you can alter these spices and make it as spicy or as mild as you wish. I loved the combination of sweet and heat that this spice mixture gave the soup.

• Garlic
• Ginger
• Pink Himalayan Salt
• Curry
• Turmeric
• Cinnamon
• Nutmeg
• Tarragon
• Parsley

Easy Instructions

1. When the Instant Pot is hot, sauté onions, ginger, garlic, and a pinch of salt in coconut oil.
2. Sauté until onion is soft.
3. Add the vegetables and the spices.
4. Sitr to incorporate.

5. Set the Instant Pot on Manual or Pressure Cooker for 10 minutes on HIGH pressure.

6. When the timer ends, allow the Instant Pot to depressurize naturally.

7. Using an immersion blender, pureé the vegetables in the inner pot until smooth. If you don't have an immersion blender, allow the soup to cool a little and use the blender to pureé.

8. You can eat the soup 'as is' or garnish with coconut cream when serving.

Freeze This Soup For Later

Make this quintessential fall soup today and freeze what you don't finish. You'll appreciate a quick soup when the weather gets colder.

There are two ways you can freeze it - you can either do all the food prep and freeze all the ingredients with the bone broth or you can completely cook and prepare the soup, let it cool, and freeze it.

It is much faster to prepare if you freeze it after you cook it completely. That way, all you have to do is let the soup thaw and warm it up on the stove. Easy!

This soup will stay fresh in the freezer for up to 3 months.

Butternut Squash Soup Instant Pot Recipe

Not only does a pressure cooker method cooks food ⅓ times faster, saves energy, retains moisture and more nutrients, it also eliminates the need for using so many pots and pans. It makes one pot meals so much easier!

For this Butternut Squash soup, I didn't bake or steam or boil the squash first to make soup. I did everything in the Instant Pot, from the beginning 'til the end so clean up was so much easier. I'm all for fewer pots and pans to clean!

More Soup Recipes

If you enjoyed this hearty soup, I have more soup recipes you will love too.

• Chicken Zoodle Soup
• Cheddar Cheese Corn Chowder
• Cream of Potato With Roasted Cauliflower

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