This Instant Pot butternut squash soup recipe is silky, healthy, and packed with fall flavors. It’s easily made vegetarian (or vegan) if needed.
I was taking inventory of my Instant Pot soup recipes a few weeks ago, and I remembered how much I enjoyed my Instant Pot sweet potato soup. I haven’t made it in ages. What else is orange and perfect for autumn? Butternut squash. And that’s where the idea for this soup came from. I then decided to make a stove top butternut squash soup that’s almost identical to this recipe for those who still want the soup but don’t own an Instant Pot.
I wanted this soup to be nice and thick and hearty, so I went easy on the liquids and added a potato the second time I tested it (the starch helps to thicken it up). I think it’s always better to have to add some more broth while you’re blending it up than ending up with a too-watery soup.
I have a few more butternut squash recipes you may like, including this butternut squash & carrot soup, this roasted butternut squash pasta, my hasselback butternut squash, and this honey roasted butternut squash recipe.
How to quickly peel a butternut squash
In my experience, using a sharp knife is the best way to peel a butternut squash quickly and easily. The peel is very thick, so I find that potato peelers don’t work so great. I cut the squash in half and then into quarters, and then I just use the knife to basically cut the peel off. I ensure the chunks are stable on the cutting board so I have any accidents. Or, you can be more precise and peel it with a knife like you’d peel an apple. Either way works. I am sure there are plenty more tricks out there. If you have any handy squash peeling tips, let me know in the comments. 🙂
A related post you may find useful: how to cook spaghetti squash in the Instant Pot.
- This soup freezes well (or keep it in the fridge for a few days).
- If you want to add a bit of zing to this soup, add in a teaspoon or so of fresh grated ginger.
I sprinkled a little bit of Trader Joe’s Everything but the Bagel seasoning to give the photos some texture, and it actually tasted really good on there. You could also serve this soup with some croutons or a nice slice of crusty bread if you want to make it a meal.
More Instant Pot soups you may enjoy:
- Instant Pot Potato Leek Soup
- Instant Pot Chicken Tortilla Soup Recipe
- Instant Pot Ham and Potato Soup Recipe
- Instant Pot Hamburger Soup
- Instant Pot Chicken Tortellini Soup
- Instant Pot Taco Soup Recipe
Let me know if you’ve made this IP butternut squash soup!
Questions? Leave me a comment below.
Instant Pot Butternut Squash Soup
This Instant Pot butternut squash soup recipe is silky, healthy, and packed with fall flavors. It's easily made vegetarian (or vegan) if needed.
- 4 pounds butternut squash peeled, seeded, & cut into pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 large carrot peeled & sliced
- 1 large Russet potato peeled & diced
- 2.5 cups chicken or veggie broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt & pepper to taste
- 1 (5.4 ounce) can coconut milk (I used full fat)
Prep your squash (cut it into roughly 1.5" pieces), onion, carrot, and potato. To easily peel the squash, I carefully use a knife since the peel is thick, and I find potato peelers don't do a good job.
Add the oil, butter, and onion to your Instant Pot. Sauté for about 5 minutes.
Add the garlic, carrot, potato, squash, broth, cinnamon, and nutmeg to the Instant Pot. Give it a stir. Close the lid, set the valve to "sealing", and cook on manual high pressure for 10 minutes. It'll take 10-15 for your IP to get up to pressure.
Once the countdown has finished, you can either do a quick pressure release right away or let the pressure release naturally.
Blend the soup using either a stick/immersion blender (that's what I used) or a regular blender. Do this carefully. You may want to let the soup cool for a while first. The soup will be quite thick. If it's too thick for you, I recommend adding 1/2 cup of broth at a time until the desired consistency is reached.
Stir in the coconut milk and season with salt & pepper as needed (I was fairly generous with both).
- I used one of those tiny cans of Thai Kitchen coconut milk. If you can't find a small can, use 1/2 of a regular size can. You can leave out the coconut milk if you wish, but I like the added silkiness and coconut flavor it adds.
- I usually end up buying two smaller squashes because I can't always find one that's around 4 pounds.
- Inactive time indicates the time it takes the Instant Pot to get up to pressure and release pressure (with quick release).
- This is the Instant Pot I use.
- Here's the stove top recipe if you don't want to use an Instant Pot.