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+ servings
instant pot butternut squash soup in a bowl
4.92 from 12 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
Fat 5
Carbs 31
Protein 2
Yield 6

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

Nutrition Facts

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