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.)
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”!
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…
…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).
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!
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.
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
- 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”.
- 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.
- Remove and discard the sage. Stir in the coconut milk.
- 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.
- Serve warm, with optional garnishes if desired.
Notes
*A medium-sized butternut squash should weigh around 3-4 pounds.
Second time for making this soup. I love it just need to get someone else to prepare the squash lol
This was delicious and incredibly easy to prepare and make!
This is so good! We recently started trying more vegan meals and this soup makes me feel okay about not eating meat! Seriously delicious. I followed it almost exactly as written. Just left the apple out due to a food allergy in my family. Thank you for this goodness!
Such a great recipe, loved the variation ideas!! Started pulling out what I had and discovered my cubed butternut squash was bad ? so I just omitted it lol, added more carrots and whatever else I had available, it was so delicious!! Thank you for posting!
Delicious!!! I read the comments before I started, and since I am not one for really spicy foods, I left out the Cayenne & used Chipolte Chili Pepper instead – so good. I will be making this again.
This is by far the best butternut squash soup I’ve had—and I’m proud to say I made it! Super easy and oh so good!
Thanks for such a great recipe. Is there a substitute for the sage?
This is so good!
Very good!! I roasted the butternut squash (bought it precut) and carrots in the oven at 400 for about 30 min to add flavor before putting them in the IP. I sautéed half an onion and garlic in the instant pot before adding the rest of ingredients. Lastly I subbed chicken broth for veggie and reduced cayenne. It’s delish and I havent even added the coconut milk yet. Using precut squash and baby carrots made it really simple. My first batch of soup in the instant pot and wont be my last. Thanks for the recipe!
Delicious and super easy! I’ve made it twice this week. Takes awhile to prep everything, especially the squash. I didn’t add cayenne or black pepper. Blended in a stand mixer and it worked great. Highly recommend.