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Instant Pot Butternut Squash Soup

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Enjoy the simplicity and speed of our Instant Pot Butternut Squash Soup. This easy-to-make dish combines sweet butternut squash, aromatic spices, and creamy goodness in no time. Get ready to savor the warmth of fall with every spoonful.

If you love this recipe be sure to check out our Instant Pot Butternut Squash Quinoa Salad and Instant Pot Stuffed Pepper Soup recipes.

Instant Pot Butternut Squash Soup

Why You’ll Love This Recipe

  • Seasonal delight: This soup takes full advantage of the sweet, nutty flavor of butternut squash – a fall favorite.
  • Instant Pot magic: This squash soup Instant Pot recipe is incredibly easy and quick to prepare, without compromising on flavor or texture.
  • Versatile: This easy butternut squash soup can be dressed up with various toppings like roasted seeds, crumbled blue cheese, or fresh herbs to suit your taste.
Instant Pot Butternut Squash

Recipe Ingredients

  • Olive oil: Adds a subtle richness and depth of flavor to the butternut squash soup.
  • Onion: Provide a nice balance to the sweetness of the squash and apple.
  • Apple: The Granny Smith apple adds a touch of natural sweetness and tanginess to the soup.
  • Minced garlic: Contributes a subtle hint of pungency and enhances the overall taste and aroma of the dish.
  • Vegetable broth: Adds depth and richness without overpowering the natural flavors of the butternut squash.
  • Butternut squash: The star ingredient, butternut squash, provides a creamy and velvety texture to the soup.
  • Seasonings (nutmeg, paprika, salt, and pepper): Enhance the taste of the soup.
butternut squash soup ingredients

How to Make Instant Pot Butternut Squash Soup?

Step 1: Prep the Squash

First, cut your squash in half and remove all of the seeds. Then, place each half of the squash on the trivet inside your Instant Pot. Add 1 cup of water.

butternut squash

Step 2: Pressure Cook the Squash

Next, close the lid on your IP and put the pressure valve into the sealing position. Hit the “manual” or “pressure cook” button and set the time for 10-minutes.

Step 3: Natural Release

Once the pot beeps, allow the pressure to naturally release for 10-minutes. Then, put the pressure valve into the venting position and release the rest of the pressure.

Step 4: Peel the Squash

Remove the squash from the Instant Pot and peel away the skin. Set the squash to the side and dump the water out of your Instant Pot.

Peel squash

Step 5: Sauté The Apples, Onion, and Garlic

Add the oil to your Instant Pot. Hit the sauté button. Once the oil is hot, add the cubed apples to the pot and sauté them for 5-minutes. Then, add the minced onions and sauté for another 4-minutes. Add the garlic and sauté for 1-minute

butternutsquashsoup1244

Step 6: Add The Broth And Spices

Hit cancel. Then, add the vegetable broth, cubed butternut squash and spices to the Instant Pot. Close the lid and put the pressure valve in the sealing position. Hit “manual” or “pressure cook” and set the time for 10-minutes. Manually Release the pressure.

butternutsquashsoup1247

Step 7: Blend The Soup

Pour the soup and squash into a food processor or immersion blender and blend until smooth. 

Step 8: Garnish & Serve

Serve with freshly ground black pepper or fat coconut milk as desired.

Instant Pot Butternut Squash

Cooking Tips

  • Choose the Right Squash: For the best flavor, choose a ripe butternut squash. It should feel heavy for its size and have a hard, dull skin.
  • Saute Your Ingredients: Saute onions and garlic in the Instant Pot before pressure cooking to boost flavors and add depth to your soup.
  • Don’t Overfill Your Instant Pot: To ensure proper pressure buildup and even cooking, don’t fill the Instant Pot more than two-thirds full.
Instant Pot Butternut Squash

Variations

  • Add Curry Powder: Add a dash of curry powder to your soup for an exotic, flavorful twist.
  • Spicy Instant Pot Squash Soup: For those who like a bit of heat, add some red pepper flakes or a scoop of harissa.
  • Add Ginger: Grate some fresh ginger into your soup for a refreshing, zesty flavor profile.
  • Add Coconut Cream: Replace the regular cream with coconut milk for a vegan-friendly version with a tropical twist.

Storage & Reheating Instructions

Allow Soup to Cool: After serving, let any leftover soup cool down to room temperature.

Portion and Store: Once butternut soup has cooled, portion it into airtight containers.

Refrigerator Storage: You can store the soup in the refrigerator for 3-4 days.

Freezer Storage: To freeze butternut squash soup. Add to an airtight container and freeze for 2-3 months.

Thaw and Reheat: When ready to eat, thaw the frozen butternut squash soup overnight in the refrigerator. Then, reheat it on the stove or in the microwave until thoroughly heated.

What to Serve With This Recipe?

  • Freshly Baked Bread: A warm loaf of your favorite bread is perfect for dipping into the creamy butternut squash soup.
  • Roasted Brussel Sprouts: These offer a slightly bitter contrast to the sweet, creamy soup, adding a different flavor dimension to your meal.
  • Roasted Sweet Potatoes: Sweet and savory roasted sweet potatoes provide a hearty side that complements the butternut squash soup.
  • Kale Chips: Crispy, salty kale chips add a healthy crunch to your meal, pairing well with the smooth texture of the soup.

FAQ’S

Why Is My Soup Bitter?

If your soup is bitter, it may be caused from the squash itself. Extreme cold, heat, drought, or too much irrigation can cause elevated levels of cucurbitacin that results in a bitter squash.

Fats and sweetness can help to smooth out the bitterness in your soup just like it does with coffee. To help the bitterness, add a spoonful of sugar, cream, or butter.

Can I Use Chicken Broth or Chicken Stock Instead Of Vegetable Stock?

Yes, you can use chicken stock or chicken broth in your Instant Pot Butternut Squash Soup. It adds a depth of flavor to the soup.

Can I Add Meat To This Butternut Squash Soup Recipe?

Yes, you can include meat in your soup recipe. For instance add diced bacon to the soup for an additional layer of flavor.

How Long Can I Store A Fresh Butternut Squash?

Chopped butternut squash, when stored correctly in an airtight container in the fridge, is good for up to 5 days. However, if you have a whole butternut squash, it can last up to a month if kept in a cool, dark place without refrigeration.

Chopped butternut squash, when stored correctly in an airtight container in the fridge, is good for up to 5 days.
If you have a whole butternut squash, it can last up to a month if kept in a cool, dark place without refrigeration.

Butternute Squash

Instant Pot Butternut Squash Soup

Yield: 2
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Experience the rich, creamy taste of our perfectly pressure cooked Instant Pot Butternut Squash soup recipe.

Ingredients

  • 1 tbsp olive oil
  • ¼ large yellow onion, diced
  • ½ Granny Smith apple, peeled, cored, and diced
  • 1 tbsp cloves garlic, minced
  • 2 cups vegetable broth
  • 1 (3-pound) butternut squash
  • ½ tsp nutmeg
  • ½ tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. First, cut your squash in half and remove all of the seeds. Then, place each half of the squash on the trivet inside your Instant Pot. Add 1 cup of water.
  2. Next, close the lid on your IP and put the pressure valve into the sealing position. Hit the “manual” or “pressure cook” button and set the time for 10-minutes.
  3. Once the pot beeps, allow the pressure to naturally release for 10-minutes. Then, put the pressure valve into the venting position and release the rest of the pressure.
  4. Remove the squash from the Instant Pot and peel away the skin. Set the squash to the side and dump the water out of your Instant Pot.
  5. Add the oil to your Instant Pot. Hit the sauté button. Once the oil is hot, add the cubed apples to the pot and sauté them for 5-minutes. Then, add the minced onions and sauté for another 4-minutes. Add the garlic and sauté for 1-minute
  6. Hit cancel. Then, add the vegetable broth, cubed butternut squash and spices to the Instant Pot. Close the lid and put the pressure valve in the sealing position. Hit “manual” or “pressure cook” and set the time for 10-minutes. Manually Release the pressure.
  7. Pour the soup and squash into a food processor or immersion blender and blend until smooth. 
  8. Serve with freshly ground black pepper or fat coconut milk as desired.

Notes

  • Choose the Right Squash: For the best flavor, choose a ripe butternut squash. It should feel heavy for its size and have a hard, dull skin.
  • Saute Your Ingredients: Saute onions and garlic in the Instant Pot before pressure cooking to boost flavors and add depth to your soup.
  • Don’t Overfill Your Instant Pot: To ensure proper pressure buildup and even cooking, don’t fill the Instant Pot more than two-thirds full.
  • Use High-Quality Stock: Top-notch stock elevates soup flavor. Opt for homemade or low-sodium store-bought.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1251mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 2g

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