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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138 comments on “Instant Pot Butternut Squash Soup”

  1. Can vegetable broth be substituted for vegetable stock?

  2. I’m confused about time. It says 12 min for prep and 28 for cook but “30 min total”??

  3. I was using the Instant Pot for something else, so I cooked this on my stove top. It turned out I did not have coconut milk either, so I put in a little almond milk to thin it a bit. Delicious!

    NOTE: Cutting up a butternut squash into dice is a LOT of work and took waaay longer than the recipe was supposed to be. I suspect that in the Instant Pot, you might leave it in big chunks and it would still cook – but I haven’t tried that.

  4. The hardest thing was all the cutting lol tasted great. Omitted the cayenne because I didn’t have it. Will be making it again!

  5. Delicious! Can u freeze this?

  6. Turned out delicious! Thanks so much! Definitely will make again.

  7. So Easy! So Quick! So Good! So Healthy! 5 stars

  8. Oh, Yum, Yum, Yum!! I got an immersion blender for Christmas and the first thing I wanted to make was Butternut squash soup. I saw the reviews on this one so tried it. I debated the coconut milk and heavy cream but went with the exact recipe and it was just delish! My only issue was the garlic, I think maybe the cloves I had were too large as it tasted a little garlic forward..I added a few pinches of the other spices, a splash of heavy cream and it helped. This recipe is a keeper!!

  9. I followed the instant pot recipe. It was quick and easy, but for me it had too much cayenne pepper. It was a little too spicy for me. I’ll try it again without that. I did add the coconut milk at the end and that tasted yummy … helped with the spice. I will also peel the apple next time.

  10. I cannot believe how absolutely wonderful this tasted! I reluctantly made some changes, didn’t find the vegetable broth until right after I finished the dish, so I had to use chicken, not one single apple in the entire house, so I substituted 3 drops of lemon juice and 3 pkts. Of Splenda.Also had to use garlic powder and dried sage. But even with all that, it still came out delicious. I am going to go to the grocery store tomorrow and make it right next time. : )

  11. Probably the best butternut squash soup I have made to date. Added a sweet potato and an extra carrot. Love the sage!!

  12. The entire family loved this recipe. It was a bit spicy, so I would recommend a little less cayenne pepper if you don’t want a spicy kick. However, adding a some coconut milk on top to garnish cuts the spice down. I, myself, wouldn’t change a thing.

  13. My new go-to recipe for butternut squash soup! I made this pretty much as written. Just used chicken stock instead of veggie broth, cause it is what I had. And, blended the sage in with the soup cause I’m lazy and couldn’t bother to fish it out. This was so good. I love the coconut milk instead of cream cheese. Yummm!!!

  14. This is my favorite butternut squash soup recipe. I added a little bit of fresh rosemary just before we ate it, and I have some other ideas, but the soup as the recipe calls for is still amazing. Thanks for the recipe.

  15. This recipe is great! I add a teaspoon of heavy whipping cream on top of each bowl for a sweeter taste.

  16. This is the best butternut squash soup I have ever made or ate. Loved it.

  17. Absolutely delicious, thank you for this amazing recipe

  18. I have made this quite a few times now. It is super easy and delicious. Sometimes I add a few ribs of celery, sometimes not. The first time I made it, I brought some to my parents. My mom called me after she had it to tell me that it was “literally the best soup [she had] ever had.”

  19. Wow! Such depth of flavor! Not too spicy, not too sweet, and creamy. Delicious! Thank you :D

  20. This soup was delicious! I am wondering if you have developed nutritional information for this recipe?

  21. Loved this instant pot soup! I found it a tad sweet and thick so added more veggie stock and some smoked paprika and it was delicious!

  22. So yummy! Amazing how much flavor it has while cooking for so little time. Saving this recipe for sure!

  23. This turned out great. I used baby carrots and ground sage because that is what I had. I didn’t add any cayenne. I used heavy whipping cream, both stirred in and then as a garnish on top because I didn’t have coconut milk.
    I did use an immersion blender but left some chunks because that’s the way my husband prefers it. I thought it had great flavor.

  24. Delicious! I was generous with the spices and used apple juice instead of an apple (1/2 broth)- turned out great. This is my go-to from now on!

  25. So I love butternut squash soup! And this was the first time I finally use my Insta pot and the first time I actually made butternut squash soup! It’s fantastic except way, WAY too much cayenne pepper.

  26. Can I use frozen squash?

  27. My Son made it for a family of seven. It was a hit. Thank you for the recipe. 😍