Instant Pot Butternut Squash Soup

5 from 6 votes

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.

Prep Time15

Cook Time15

Inactive time15

Total Time45

Course: Soup

Cuisine: American

Keyword: electric pressure cooker butternut squash soup, Instant Pot butternut squash soup

Servings:

Author: Natasha Bull

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