Instant Pot Butternut Squash Soup
Published 9/22/2021 • Updated 11/13/2023
This post may contain affiliate links. Please read our disclosure policy.
Instant Pot Butternut Squash Soup that’s ready in less than 30 minutes? Yes, please. This butternut squash soup is incredibly flavorful and so simple to make with just 9 ingredients.
If you love the flavor of butternut squash but don’t love prepping it, this Instant Pot butternut squash soup is for you! Simply quarter the squash (no peeling required) and let the Instant Pot do the work. Puree it all in the same pot for easy cleanup, too.
This cozy butternut squash soup is slightly sweet and savory at the same time. It’s thicker than broth-y soup, but the flavor is squash-intense and so delicious. Top each bowl with your favorite toppings for the ultimate fall dinner or Thanksgiving appetizer!
Featured Comment
“This one of my go-to fall and winter soups. It’s so simple to make, there’s plenty for leftovers and it’s filling. I add goat cheese, pumpkin seeds, and wild rice as a topping and it’s delicious. I’ve made this probably a dozen times.” – Megan
What You Need for Instant Pot Butternut Squash Soup
No milk or cream required for this ultra smooth soup, just veggies, broth, and spices! You need:
- Olive Oil
- Onion + garlic
- Butternut squash
- Vegetable broth
- Salt + pepper
- Cinnamon
- Apple cider vinegar
Instant Pot Butternut Squash Soup Variations
Try any of these delicious variations on simple butternut squash soup:
Spices: In addition to the cinnamon, add a pinch of nutmeg or even cayenne pepper.
Cream: For extra rich and creamy soup, add 1/4 cup of heavy cream into the soup before blending.
Veggies: If you have other root veggies on hand, add them to the soup along with the squash in step 5. Carrots, potatoes, sweet potatoes, celery, or turnips would all be great additions.
FAQ
There is no need to peel the butternut squash before adding it to the Instant Pot. Once the squash cooks, it will become tender and easy to separate from the skin.
Our #1 tip for cutting butternut squash is to use a sharp knife. Butternut squash skin is extremely tough, so in order to cut it safely, make sure you use a sharp knife.
Yes! Simply transfer the contents of the Instant Pot into a high-speed blender and puree. You may need to work in batches depending on how big your blender is.
For thinner butternut squash soup, mix in a little more veggie broth before serving.
This soup is naturally vegan/dairy free and gluten free.
Storage
Store leftover butternut squash soup in an airtight container in the refrigerator for up to 5 days. For best tasting leftovers, we recommend topping bowls of this soup immediately prior to serving (instead of adding the toppings and then refrigerating).
Freezing Butternut Squash Soup
Butternut squash freezes wonderfully! Once the soup is completely cool, transfer to freezer-safe containers and freeze for up to 3 months. For best results, freeze the soup before topping with any cheese and follow our guide all about how to freeze soup.
To reheat butternut squash soup:
- Not Frozen: If your butternut squash soup is in the fridge, simply reheat over low heat on the stovetop. Feel free to mix in a little more broth if the soup is too thick (the soup will naturally thicken as it chills).
- From Frozen: Thaw frozen butternut squash soup overnight in the refrigerator before reheating over low heat on the stovetop.
Serving Suggestions
This butternut squash soup is delicious on its own, but if you’re looking to jazz it up, we recommend one (or a combination!) of the following toppings:
- Wild rice
- Goat cheese
- Greek yogurt or sour cream
- Roasted chickpeas
- Pepitas (pumpkin seeds)
- Freshly ground black pepper
- Croutons
Instant Pot Butternut Squash Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, peeled and smashed
- 1 large butternut squash
- 2 cups vegetable broth
- 1/2 teaspoon salt, or more, to taste
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon apple cider vinegar
Instructions
- Prepare the butternut squash: Cut off the top of the squash, then cut it in half length-wise. Use a large spoon to remove the seeds and discard them. Cut each half in half again, to quarter the squash.
- Turn on the Instant Pot sauté feature. Add the olive oil.
- When the oil is fragrant, add the onions and garlic to the Instant Pot and sauté for 7-9 minutes. Stir occasionally.
- Pour in the broth to deglaze the Instant Pot. Use a wooden utensil to scrape the brown bits from the bottom of the pot – this will help prevent the burn notice.
- Place the quartered squash on top of the onions, garlic, and broth. Season the squash with salt, pepper, and cinnamon. Add the apple cider vinegar on top of the squash.
- Close the Instant Pot and turn the valve to seal. Cook on high pressure for 8 minutes. It will take about 10 minutes for the pressure to fully build up and start counting down from 8.
- When the timer goes off, quick-release the pressure and uncover the Instant Pot.
- Remove the quartered butternut squash from the Instant Pot and use a spoon or fork to carefully remove the butternut squash skin. Be careful, it will be hot! Discard the skin and place the cooked squash back into the Instant Pot.
- Use an immersion blender to blend everything together until smooth.* For a thinner soup, add a little more broth.
- Serve with your favorite toppings and enjoy!
Tips & Notes
- Storage: Store leftover butternut squash soup in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: Once the soup is completely cool, transfer to freezer-safe containers and freeze for up to 3 months.
- Reheating Instructions: Reheat soup over low heat on the stovetop. Feel free to mix in a little more broth if the soup is too thick (the soup will naturally thicken as it chills). From Frozen: Thaw frozen butternut squash soup overnight in the refrigerator before reheating over low heat on the stovetop.
- Blender: If you don’t have an immersion blender, pour everything into a high-speed blender and blend until smooth.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
This was delicious and perfect flavor for savory. There was enough sweetness from the squash and using the neutral veggie broth I think helped. My only issue was that the squash fell apart when I tried to remove from IP after it cooked and getting the skin off was a royal PITA. Next time I think I would just peel before cooking.
This was the send time making this delicious soup. My husband doesn’t care for cinnamon in savory, so I left it out. The 2nd time, I added 2 bay leaves (remember to take them out before blending). I think the ACV has some magical powers of loosening the skin from the squash (I forgot this time and the skin was a pain; last time it fell right off). I added a dolip of non-dairy sour creme, a drizzle of balsamic glaze, and cut green onions. Absolutely making this again and again!
This one of my go-to fall and winter soups. It’s so simple to make, there’s plenty for leftovers and it’s filling. I add goat cheese, pumpkin seeds, and wild rice as a topping and it’s delicious. I’ve made this probably a dozen times.
I too was looking up the recipe for the when I saw these and switched plans. Thank you so much for sharing these with us! They were a lot of fun to make and so delicious. Happy Thanksgiving.
Made this over the weekend for my sick husband added some fresh ginger and turmeric he loved it… Also made your Creamy Chicken Noodle Soup with Orzo, Loaded Cauliflower Potato Soup and Creamy Coconut Slow Cooker Steel Cut Oats though I added Coconut flakes and mini chocolate chips for his breakfast! He may have been miserable sick but he eat well! Thanks guys for always giving me new ideas!
So glad he loved it!!