Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup recipe is super quick and easy to make in the pressure cooker, it’s naturally gluten-free and vegan, and it’s full of the best fall flavors that everyone will love! (This post contains affiliate links.)

Seriously the BEST Instant Pot Butternut Squash Soup recipe! It's easy to make in about 30 minutes from start to finish, it's naturally gluten-free and vegetarian and vegan, and it's packed with feel-good veggies and flavors that everyone will love. My kind of fall comfort food!

This one goes out to all of my Instant Pot fans out there!

We’ve had loads of requests ever since this magical pressure cooker hit the market for tips on how to adapt my favorite Slow Cooker Butternut Squash Soup recipe for the Instant Pot.  And with good reason — why wait 4-8 hours for this cozy soup to cook when it could be ready from start to finish in about 30 minutes instead?!

Like I said…magic. ✨✨✨

Seriously, this continues to be one of my all-time favorite soup recipes, and thousands of readers have made it over the years and agreed as well.  So grab your pressure cookers and let’s make a batch…in an “instant”!

Seriously the BEST Instant Pot Butternut Squash Soup recipe! It's easy to make in about 30 minutes from start to finish, it's naturally gluten-free and vegetarian and vegan, and it's packed with feel-good veggies and flavors that everyone will love. My kind of fall comfort food!

This butternut squash soup recipe actually hails from my mom, who first made it for our family when everyone was back home in Wichita a few Thanksgivings ago.  It’s loaded up with lots of fall favorites — hearty butternut squash, tart Granny smith apples, a (surprise!) carrot, and some extra garlic and sage for seasonings.  It’s also made extra creamy with coconut milk, although you’re welcome to sub in heavy cream or any other kind of milk that you prefer.

To make the soup in the Instant Pot (<– this is the model I own), just pop the beginning ingredients in there together and cook on high pressure for 8 minutes.  Then, there’s no need to wait for the natural release.  Just (very carefully) turn the valve to “venting” for a quick release.  Then remove the sage, add in the coconut milk, puree with a blender (or immersion blender) until smooth and creamy, taste, season…

Seriously the BEST Instant Pot Butternut Squash Soup recipe! It's easy to make in about 30 minutes from start to finish, it's naturally gluten-free and vegetarian and vegan, and it's packed with feel-good veggies and flavors that everyone will love. My kind of fall comfort food!

…and if you feel like adding an extra touch, drizzle some extra coconut milk on top and sprinkle with some fresh herbs or pumpkin seeds or a sprinkle of seasoning (smoked paprika, cinnamon, cayenne, you pick).

Seriously the BEST Instant Pot Butternut Squash Soup recipe! It's easy to make in about 30 minutes from start to finish, it's naturally gluten-free and vegetarian and vegan, and it's packed with feel-good veggies and flavors that everyone will love. My kind of fall comfort food!

And within about 30 minutes, this gorgeous meal will be yours to enjoy.  It’s so warm and hearty and comforting, it’s full of ingredients you can feel great about, and it is just SO amazingly good.  Every time.

Enjoy, everyone!

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Pressure Cooker Butternut Squash Soup Recipe

Instant Pot Butternut Squash Soup

  • Prep Time: 12 minutes
  • Cook Time: 30 minutes
  • Total Time: 28 minutes
  • Yield: 6 -8 servings 1x

Description

This delicious Instant Pot Butternut Squash Soup recipe is quick and easy to make in the pressure cooker, it’s naturally gluten-free and vegan, and it’s SO comforting and delicious!  Feel free to add in more cayenne if you would like an extra kick.


Scale

Ingredients

  • 2 cups vegetable stock
  • 4 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash*, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of smoked paprika (or cayenne pepper)

Instructions

  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an Instant Pot pressure cooker.  Toss to combine.  Close lid securely and set vent to “Sealing”.
  2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid.
  3. Remove and discard the sage.  Stir in the coconut milk.
  4. Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.
  5. Serve warm, with optional garnishes if desired.

Notes

*A medium-sized butternut squash should weigh around 3-4 pounds.

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89 comments on “Instant Pot Butternut Squash Soup”

  1. 5 stars
    Anyone know carb count per cup

  2. 5 stars
    I thought that this soup was fantastic. The Cayenne was strong, but I loved it. I would not change a thing.

  3. 5 stars
    Wow. Yum! and so easy! I didn’t have an apple so I used some apple juice. Used coconut milk powder instead of the milk (that’s what I had on hand) Omitted cayenne. Added curry powder to individual bowl to taste (my daughter won’t touch curry). Omg.
    I threw everything in the pot at my lunchtime break, set it to go on at 4:45. Easy, quick dinner!

  4. 5 stars
    The soup is still cooling, I’ve not even blended it yet, but had to tell you how impressed I am by this recipe! Wow, wow, wow! It’s the best I’ve made by far, thank you so much for sharing it!!! Once cooled and blended I plan to try it a few different ways: plain, with some sweet smoked paprika, and with some roasted pumpkin seeds.
    Wow!

  5. How many servings?

  6. 5 stars
    I made the recipe exactly except I added a red bell pepper for more depth of color. It is amazing!

  7. I need to make this for weekend getaway in advance, wondering if I could freeze it in bricks right after
    I puree the vegetables and not add the cream/coconut milk until I heat it up later on ? never frozen squash ?

    • Another recipe recommended freezing it flat in your freezer to take up less room and when needed, defrost in frig overnight

  8. 5 stars
    This Butternut squash soup is DELICIOUS!!! I made it in my InstantPot, it was quick, easy and really tasty! I will definitely be making this again and again.

  9. 5 stars
    I added the entire can of coconut milk just because. OMG is right. I filled 3 quart jars and a good size bowl for lunch tomorrow. I shouldn’t have canned though- these won’t last the week. I am going to share with my family asap. Didn’t have the cayenne on hand but put in a pinch pf red pepper flakes. Yum + a kick! Love it! Thanks SO much for the recipe!

  10. 5 stars
    It …. was….. AMAZING!!!!! Thank you so much for making this available, my family loved it!

  11. 5 stars
    I made this, with a few changes, and it came out FANTASTIC.

    I had no veggie broth, so I used chicken. When I went to get my onions, well, they weren’t usable, so, no onions either ! I also used sage powder instead. I added 1/2 of a cream cheese brick and the coconut milk cause my boys don’t like it thick. and finally, I used grated ginger

    Phew! But, it was QUICK and DELICIOUS.

  12. 5 stars
    This was delicious. I didn’t have any fresh or dried sage so I omitted that. I also used chicken stock instead of vegetable. I also swapped coconut milk with heavy cream. So quick and easy!!

  13. 5 stars
    We bought farm fresh vegetables and apples this morning and turned it into this soup this evening. It was a hit. Easy to make, beautiful colour and delicious flavours. I will definitely be making this recipe a regular part of my fall recipe collection.

  14. 5 stars
    The entire family loved it! And sooo easy!

  15. 5 stars
    So good! I put in a few shakes of dried sage instead of the sprig since I didn’t have it. The spice and the tangy apple go together wonderfully! Fantastic with smoked paprika on it. This is my new go-to recipe m.

  16. 5 stars
    This is the best butternut squash soup I have made. Absolutely delicious! I don’t have an immersion blender, so I ran three batches through my vitamix Also, I used a whole can of unsweetened coconut milk. I will take this to Thanksgiving dinner to share with my family :-)

  17. 5 stars
    Made it for dinner and it’s amazing! I love Panera’s butternut squash soup and this one was better!

  18. 5 stars
    Wow! This was SOOO good! My husband even said that it was the best soup I’d ever made. Very filling and yummy! Thanks for the recipe!

  19. 5 stars
    I made this last night. It was super easy and delicious. The texture of the soup was nice and velvety. The flavor was great. As I’m writing this, I realize I left out the carrot. I didn’t have a granny Smith so I used a golden delicious. Thanks for sharing. I’m thinking about making the broccoli cheese soup next.

  20. 5 stars
    I usually roast my butternut squash prior to making soup, but gave this instant pot recipe a try just the way it was written and I was blown away with how good it was. A tasty rich soup. This recipe is a keeper!

  21. Is this a sweet soup? I like my butternut soup sweet. Would using sweetened coconut milk ruin it?

  22. 5 stars
    Absolutely delightful!! However, whoever put in prep time is not being honest. This took me roughly an hour and a half to two hours to prepare. You have to first peel and cut the squash. Then you have to peel and chop the apple which is fairly quick to do and then you have to peel and chop the carrot which once again is Fairly quick to do but between cutting the squash which is not quick to do and then puréeing it at the end of cooking time in the Insta pot, you’re looking at 90 minutes to 2 hours

  23. I’m ready to try this!! Sounds great; my first use of my instant pot!!!

  24. 5 stars
    Just made this recipe and I am amazed and how delicious this is! It’s truly the best butternut squash soup that I’ve ever had and the ingredients are so simple and cheap :) can’t go wrong here, I’ll be eating this all winter season!

  25. 5 stars
    This is my son’s favorite soup. This recipe makes it so easy to make.

  26. 5 stars
    The BEST!!! DELICIOUS and so fast and easy.

  27. 5 stars
    I used this recipe for my 1st use of my Instant Pot and new Immersion Blender. It blew me away! I have to be honest I bought pre-cut butternut squash, 2 bags 1 pound each. Then once I made it I noticed the notation at the end of the recipe a medium squash equals 3-4 pounds. So I had to go back to the store to pick up 2 more 1 pound bags. Cooked that and mixed it in with the batch I previously made. It turned out great! I barely had enough to share with friends but everyone loved it. 4 days later I’m making another batch!

  28. This soup is delicious! Only thing I did was add 1 celery stick & fresh ginger. Will add this to my recipe book. Thank you!!!

  29. I have made this over and over again. I use the instant pot version because it is so quick and easy. Tastes amazing! Everyone loves it! Thanks so much for the delicious and healthy recipe!! I’ll never need another butternut squash soup recipe.

  30. Had a freshly picked butternut squash from a local pumpkin farm just waiting to be used. So instead of my usual butternut squash risotto, I made this soup recipe and wow, wow, wow, it’s delicious and super easy to make. Thankfully I have wonderful kitchen knives so I used a Sanduko knife to peel and cube the squash which worked out effortlessly and quickly. I didn’t have an onion so added chopped dry McCormick – I will caramelize and add one next time. I also added sweet paprika, ginger, nutmeg and cinnamon all at a 1/4 tsp and the flavor of this soup is outstanding, thank you very much for creating and sharing!!

  31. My sister introduced me to this recipe two years ago and I look forward to eating it dry fall. Last year we both brought it to the same dinner. I love cayenne so we add more. So delicious

  32. I don’t have coconut milk will something else work?

  33. I love this. I have made it in a crockpot numerous times!

  34. Used cubed squash from Trader Joe’s and didn’t peel the apple. No need. Amazing.