Instant Pot Butternut Squash Soup that’s ready in less than 30 minutes! Everything’s prepared and cooked in your Instant Pot, and then pureed to perfection in the same pot, making this the easiest and most delicious butternut squash soup you’ve ever had. Enjoy!
Butternut Squash Soup Made EASY
You love the flavor of butternut squash, but don’t want to cube raw squash for another dish — we get it! That’s why we’re so jazzed to share this Instant Pot butternut squash soup that only requires a few slices on that pesky raw butternut squash before placing into the Instant Pot for basically instant soup deliciousness 😀
How to Prepare Squash for Soup
This soup only requires you to quarter your butternut squash before putting in the Instant Pot! You’ll simply cut the squash in half by slicing the top and the bottom apart. Then, cut each half lengthwise, and scoop out the seeds from the 2 bottom halves with a spoon. Place into the Instant Pot, and you’re on your way!
How to Puree Butternut Squash
For this Instant Pot butternut squash recipe, after scooping out the cooked innards of the quartered squash, you’ll puree it (along with the rest of the soup ingredients) right in the Instant Pot with an emulsifier blender.
If you don’t have an emulsifier blender, simply place all ingredients in a high-speed blender and puree. Either will work, we just prefer the ease of using an emulsifier blender directly in the Instant Pot instead of dirtying the blender.
Toppings for Butternut Squash Soup
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:
- Wild rice
- Goat cheese
- Greek yogurt or sour cream
- Roasted chickpeas
- Freshly ground black pepper
Does Squash Soup Freeze Well?
Yes, butternut squash soup does freeze well! We suggest freezing this soup BEFORE topping with any cheese. However, if you have already made a big batch and topped with any type of cheese, feel free to freeze the soup as is. It’s not a deal breaker, but just know the texture of dairy can change once frozen and then thawed.
How to Reheat Butternut Squash Soup
If your butternut squash soup is in the fridge, simply reheat over low heat on the stovetop, and add extra broth if it’s too thick for your liking!
If your butternut squash soup is frozen, we recommend thawing overnight in the refrigerator before reheating over low heat on the stovetop. Frozen soup that has been thawed may require adding more broth than if it was never frozen.
More Butternut Squash Recipes
- How to Roast Butternut Squash
- Butternut Squash Buddha Bowls
- Roasted Butternut Squash Kale Salad
- Harvest Blackberry and Butternut Squash Salad
- Butternut Squash and Sausage Breakfast Hash
More Delicious Soups
- 30-Minute Spicy Butternut Squash Soup
- Slow Cooker Taco Soup
- Spicy Coconut Thai Curry Soup
- Creamy Chicken Noodle Soup
- Healthy Broccoli Cheese Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, peeled and smashed
- 1 large butternut squash, quartered
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 ground teaspoon cinnamon
- 1/2 teaspoon apple cider vinegar
- Begin by quartering butternut squash by first cutting the top from the bottom of the squash. Then cut again lengthwise, and remove seeds from the 2 bottom quarters of squash.
- Then, turn on the saute feature of the Instant Pot. Add olive oil.
- When olive oil is fragrant, add onions and garlic to the Instant Pot and saute for 7-9 minutes, stirring periodically.
- Then add broth to the bottom of the Instant Pot and mix well.
- Set the quartered squash on top of the onions, garlic, and broth. Then, sprinkle salt, pepper, cinnamon, and apple cider vinegar over the squash. Place the cover onto the Instant Pot.
- Seal the pressure valve and cook on high pressure for 8 minutes.
- Quick-release pressure and uncover the Instant Pot.
- Remove quartered butternut squash from the Instant Pot.
- Scoop innards out from the butternut squash skin. Discard the skin, and place innards back into the Instant Pot.
- Use an emulsifier to blend everything together until smooth.*
- Serve, and enjoy!
Tips & Notes
*If you don’t have an emulsifier, pour everything into a high-speed blender and blend until smooth
Nutrition FactsServing Size: 1/6 recipe Calories: 156 Sugar: 14 Sodium: 536 Fat: 5 Carbohydrates: 31 Fiber: 4 Protein: 2
Keywords: instant pot butternut squash soup