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    Home » Instant Pot

    Instant Pot Butternut Squash Soup

    Published: Sep 6, 2019 / Updated: Feb 17, 2023 / 12 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This Instant Pot butternut squash soup recipe is silky, healthy, thick, and packed with fall flavors. Total comfort! It's easily made vegetarian (or vegan) if needed. 

    close-up of bread being dipped in a bowl of Instant Pot butternut squash soup
    Photos updated 11/2020

    I was taking inventory of my Instant Pot soup recipes, and I remembered how much I enjoyed my Instant Pot sweet potato soup. 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 more butternut squash recipes you may like, including this butternut squash & carrot soup and my honey roasted butternut squash recipe.

    butternut squash soup in the Instant Pot with a ladle

    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 don't 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.

    Recipe notes:

    • To save time, you can always buy pre-cut butternut squash. I'd aim for between 3-4 lbs. since once you trim the skin off the squash you're left with a bit less than the 4 pounds of whole squash.
    • This soup freezes well for up to 3 months (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. 
    • Try throwing a peeled and cut-up apple in here for something a little different.
    • This is the Instant Pot model I use, and I use this Oster immersion blender.

    Instant Pot butternut squash soup collage (chopped raw butternut squash on a plate and the cooked soup in the Instant Pot)

    Serving suggestions:

    Try serving this soup with a nice slice of crusty bread or some homemade croutons. I sprinkled some Trader Joe's Everything But The Bagel seasoning on top to give the photos some texture, and it tastes really good.

    More Instant Pot soups you may enjoy:

    • Instant Pot Potato Leek Soup
    • Easy Instant Pot Minestrone Soup Recipe
    • Instant Pot Split Pea Soup (with ham OR vegetarian)

    Instant Pot butternut squash soup in two white bowls on marble background

    Let me know if you've made this IP butternut squash soup!

    Questions? Leave me a comment below. 

    close-up of bread being dipped in a bowl of Instant Pot butternut squash soup

    Instant Pot Butternut Squash Soup

    This Instant Pot butternut squash soup recipe is silky, healthy, thick, and packed with fall flavors. Total comfort! It's easily made vegetarian (or vegan) if needed. 
    5 from 4 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 15 mins
    Inactive time 15 mins
    Total Time 45 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 298 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 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
    • 3 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)

    Instructions
     

    • Prep your squash (cut it into roughly 1.5" pieces), onion, carrot, and potato. To easily peel a squash, I cut it into quarters and use a knife to cut the peel off since it's 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, followed by the broth, cinnamon, nutmeg, carrot, potato, and squash to the Instant Pot. Close the lid, set the valve to "sealing", and cook on high pressure for 10 minutes. It'll take 10-15 minutes 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).
    • Stir in the coconut milk and season with salt & pepper as needed (I was fairly generous with both - I would add at least 1/2 teaspoon salt).

    Notes

    • 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.
    • If you want the soup to be very thick, reduce the broth to 2.5 cups.
    • 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.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 298kcalCarbohydrates: 51gProtein: 6gFat: 11gSaturated Fat: 7gCholesterol: 5mgSodium: 475mgPotassium: 1540mgFiber: 8gSugar: 9gVitamin A: 34208IUVitamin C: 78mgCalcium: 173mgIron: 3mg
    Keyword electric pressure cooker butternut squash soup, Instant Pot butternut squash soup
    Author Natasha Bull
    « Simple Butternut Squash Soup
    Honey Lemon Chicken »

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    1. Jimanna Hutchison says

      February 15, 2023 at 12:32 PM

      5 stars
      I've made this recipe 4x! It's beautiful and delicious! I add some honey and cayenne pepper! Yummy! Super simple and taste's like you were in the kitchen all day!

      Reply
      • Natasha says

        February 15, 2023 at 1:54 PM

        I'm thrilled to hear that, Jimanna! Thank you! 😀

        Reply
    2. Katarina says

      November 14, 2022 at 7:33 PM

      5 stars
      I only had about 1lb left of butternut squash so substituted the rest with carrots and it turned out amazing!l! Tasted great before I opened the can of coconut milk, so instead of adding that and wasting half a can, just used a bit of cooking cream I had in the fridge already. I think I liked it more without the cream but even with it was great. It always makes me nervous playing with a recipe that goes into an instant pot, but this was really forgiving!

      Reply
      • Natasha says

        November 15, 2022 at 10:32 AM

        That's great!! I'm glad it worked out. I agree... this recipe is definitely pretty forgiving. Thanks for your review!

        Reply
    3. Ann says

      October 26, 2022 at 7:10 AM

      Microwave the entire squash for one minute. It makes it easier to peel.

      Reply
      • Natasha says

        October 26, 2022 at 9:59 AM

        Great tip! I assume it's a good idea to poke a few holes in it first (like with a fork or small sharp knife in a few places)?

        Reply
    4. Kelsi Ferris says

      October 10, 2019 at 8:23 PM

      5 stars
      So yummy! Perfect even though I forgot tio get coconut milk. I couldn't find the whisks to my mixer either, so I blended it with my rocket blender and it was just perfect ♡ Thank you!

      Reply
      • Natasha says

        October 10, 2019 at 8:24 PM

        Aww I am soo happy to hear it, Kelsi! Thanks for leaving me a comment!

        Reply
    5. Martha says

      October 5, 2019 at 7:09 AM

      5 stars
      Love all of your recipes. They are very good and super doable ... thank you so much for sharing.

      Reply
      • Natasha says

        October 5, 2019 at 10:13 AM

        You're very welcome, Martha! So glad you enjoy them 🙂

        Reply
    6. Karly says

      September 14, 2019 at 7:30 PM

      So good! Perfect for fall!

      Reply
      • Natasha says

        September 15, 2019 at 10:35 AM

        Thanks, Karly!

        Reply

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