Instant Pot Butternut Squash Soup

5 from 5 votes
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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.

instant pot butternut squash soup in a bowl topped with wild rice and goat cheese
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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
cutting butternut squash

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.

sauteed onions and broth in the instant pot

FAQ

Do you need to peel the squash first?

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.

Do you have tips for cutting butternut squash?

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.

Can you make this soup without an immersion blender?

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.

What is the best way to thin out this soup?

For thinner butternut squash soup, mix in a little more veggie broth before serving.

Is this butternut squash soup vegan?

This soup is naturally vegan/dairy free and gluten free.

quartered butternut squash in the instant pot
butternut squash soup being pureed with an emulsifier blender

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.
instant pot butternut squash soup in a bowl topped with goat cheese and wild rice and pepitas

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
5 from 5 votes

Instant Pot Butternut Squash Soup

No squash peeling required for this easy Instant Pot butternut squash soup recipe. All you need is 1 pot (your Instant Pot) and 9 ingredients!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6
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Ingredients 

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.
    Cleaning out butternut 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.
    A liquid is being poured into a bowl of onions to make instant pot butternut squash soup.
  • 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.
    Instant pot butternut squash soup with onions.
  • 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.
    soup in pot
  • Serve with your favorite toppings and enjoy!
    a bowl of butternut squash soup with seeds.

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

    [adthrive-in-post-video-player video-id=”W6QDaqjy” upload-date=”2021-09-22T15:33:22.000Z” name=”Creamy Instant Pot Butternut Squash Soup” description=”Instant Pot Butternut Squash Soup that’s ready in less than 30 minutes? Yes, please. This butternut squash soup is seriously so flavorful and easy to make.”]

    Nutrition

    Calories: 156 kcal, Carbohydrates: 31 g, Protein: 2 g, Fat: 5 g, Fiber: 4 g, Sugar: 14 g

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    About Lee Funke

    Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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    Macaria Valerie
    Macaria Valerie
    October 3, 2024 10:10 am

    5 stars
    This Instant Pot Butternut Squash Soup recipe is perfect for cozy fall days! I love how simple and healthy it is, packed with flavors from fresh ingredients. The step-by-step instructions make it easy to follow, and the result is a creamy, delicious soup thatโ€™s sure to be a hit. Definitely adding this to my weekly meal rotation!

    Mary Lou
    Mary Lou
    September 28, 2023 12:40 pm

    5 stars
    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.

    Cathy
    Cathy
    March 24, 2022 8:26 pm
    Recipe Rating :
         

    5 stars
    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!

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    Megan
    Megan
    February 14, 2021 6:35 pm
    Recipe Rating :
         

    5 stars
    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.

    chinnaddington
    December 8, 2020 5:06 am

    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.

    Sam
    Sam
    October 23, 2019 2:47 pm
    Recipe Rating :
         

    5 stars
    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!