Instant Pot Butternut Squash Soup

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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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248 comments on “Instant Pot Butternut Squash Soup”

1 3 4 5
  1. This was so simple to make and delicious! Will make it again for sure. I’ll add pumpkin seeds when serving!

  2. One word – yum!!!!!!! Best Butternut squash soup by far!!!!! I followed directions and it was perfect! One question… how long does the soup lat in the fridge? Thanks!

  3. 5 stars for easiness. 5 stars for velvety texture. 3 stars for the flavor, though. I found it very bland with virtually no sage flavor. We ended up blending the sage leaves in with it but there was barely a move on the taste. We enjoyed the butternut squash flavor and will look for other (and more) spices next time. I think this is a GREAT base to start with and will make some changes for next time.

  4. Cooking it for a few times already. Common ingredients, no hassle, great taste every time!

  5. Absolutely delicious! Only change I would make is less pepper and cayenne pepper, or just add them in afterward. Other than that, this recipe is mouthwateringly amazing!

  6. I haven’t tried your recipe yet, I’m wondering if I can use chicken broth instead of vegetable? Or would it through the flavor off? I heard from friends the soup is delish. Thanks

  7. This soup was so good. I am not a cook so I was a bit intimidated with this recipe. There was a lot of prep; it took longer to prep than to cook. Having said that it easy once I got started and so very worth it. So good. This is a keeper that I will make again.

  8. Yummy! I used a butternut squash that sat on the counter for a month. I accidentally poured maybe almost a tablespoon of cinnamon when I tried to get the last bit of cinnamon from a huge container, but it still turned out delicious!

  9. Yum yum yum!

  10. Wow!! This is the best recipe! Made it just as is and love the kick that the cayenne gives the soup. So simple to make.
    This will definitely be a staple fall dish!!

  11. This recipe is a staple in our household! It’s so easy to make, packed with healthy veggies, and did I mention delicious? The coconut milk gives it a great flavour.

  12. Great soup for fall! My whole family loved it.

  13. This was absolutely delicious. I wish I had scaled it to create more potions for the freezer. This will be my go to squash soup. Thank you!

  14. Delicious! I love the fall flavors of apple, nutmeg and cinnamon.

  15. This is one of the best BNS recipes I have tried. Prep time same as a stove top one, but so little time to cook. I also cleaned the outside of the squash and did not peel it. Skin goes very soft when cooked and does not affect the taste.
    I have tried it with half and half and the coconut milk and both work very well.
    Love it.

  16. What about substituting frozen cubed butternut instead? It’s so much easier than cutting a whole squash into pieces.

  17. Fantastic soup! So creamy and flavourful (I went a bit heavier on the spices as I like a bit more punch to my food). It’s the best I’ve ever tasted, homemade or from a restaurant. It was so easy too, with ingredients that are readily available and accessible (or easily substituted). Thanks for sharing, I’ll be making this all year round and sharing it with family and friends.

  18. I used low fat greek yogurt (plain) instead of coconut milk, worked great. This recipe was a keeper, the cooking time in the instant pot was perfect.

  19. Was OK but had too much carrot flavor. I won’t use any next time. I used whole milk and chicken stock since I’m not vegan and that’s what I had on hand. I’ll make it again, but no carrots. I also used a sweet apple instead of the granny smith because that’s what I had.

  20. Amazingly easy, amazingly yummy! Definitely won’t lose this recipe.

  21. Love this soup!! Slightly altered the recipe by adding pumpkin spice and cumin. I only wish that it had the carbs listed.

  22. What can I substitute the coconut milk with?

  23. Made it for dinner tonight – easy, quick and unbelievably tasty. Didn’t have a Granny Smith but used a tart Lucy Red and it still turned out better than anything I’ve ever had in a restaurant. Best part is that hubby didn’t taste the coconut milk so we have a great milk free version that everyone can share (GF/DF/NF). Bookmarking this recipe and adding it to our repertoire!

  24. This was delicious… I added some fresh grated ginger.. garnished with a little parm cheese and a HEART drizzle of toasted Pumpkin Seed oil.

    A keeper recipe…thank you so much❤️❤️❤️

  25. Delicious. I made it for my daughter and her family when she was ill. Must admit I forgot the garlic and the cayenne, but figured the grandchildren might prefer the milder taste. Remember to figure in the time required for cutting up the squash. Yum. Can’t wait to make it for my husband and me.

  26. Made it and loved it. Want to use precut cubes. How many cups should I use?
    Thanks

  27. Delicious and simple to make. Would recommend reducing the amount of cayenne pepper. It was a too peppery but otherwise 2 thumbs up.

  28. Way more delicious than I though it would be for being so simple! Subbed: water instead of broth, unsweetened applesauce since I didn’t have an apple, half and half, ground sage. Added added a bit of ginger I had lying around. No nutmeg. Super good.

  29. How many calories, please? This is super delicious!! Thank you!