See my guide on how to use an Instant Pot.

This Instant Pot Butternut Squash Soup is luxuriously creamy with rich butternut squash flavor. This delicious fall soup is easy to make with just a few simple ingredients.

I love Instant Pot soup recipes! My favorites also include Instant Pot Lentil Soup, Instant Pot Chicken Noodle Soup and Instant Pot Vegetable Soup.

Instant pot butternut squash soup in a bowl with a drizzle of cream plus pepitas for garnish.

Instant Pot Butternut Squash Soup is a cozy fall soup

Butternut squash soup is one of my favorite soups, and this Instant Pot butternut squash soup is truly outstanding. It has a delightfully smooth and creamy texture, yet it’s made without cream. Instead, I add a few tablespoons of butter to bring richness, flavor and creaminess to the soup. A dash of cinnamon and nutmeg enhance the cozy fall flavors, while a carrot adds an extra touch of sweetness.

I love this easy soup recipe because it has rich butternut squash flavor and you can have it ready to enjoy in less than an hour from start to finish. You can thank your pressure cooker for this – it’s almost magical the way it blends flavors together and brings out the natural richness of ingredients with hardly any effort on your part.

Ladle of butternut squash soup held over instant pot.

When I make this butternut squash soup in my Instant Pot, I like to make a big batch because it’s perfect for meal prep. It reheats beautifully for lunches during the week or you can freeze it for longer storage. Serve it with these fluffy Honey Yeast Rolls and a Spinach Salad.

I was craving homemade butternut squash soup and came across this recipe. My craving has been satisfied and then some, DELICIOUS!! I like extra nutmeg and cinnamon and I did throw in a splash of heavy cream while using the submersion blender. This is such a nice comforting fall soup😍

Julie

Ingredients You’ll Need

Ingredients for instant pot butternut squash soup recipe with labels.
  • Olive Oil, Onion and Garlic. You’ll sauté onion and garlic in olive oil. This provides a flavor base for the soup. I like to use a sweet yellow onion in this recipe.
  • Vegetable Broth. I recommend using low sodium broth so that you have more control over the amount of salt in your soup. If you don’t need a vegetarian recipe, you can substitute chicken broth.
  • Carrot. Adding one large carrot to this soup brings another layer of flavor and a hint of sweetness.
  • Butternut Squash. For this soup, you’ll need a butternut squash that is about 3 pounds, which will yield about 8 cups of cubed squash.
  • Butter. Butter is my secret ingredient that gives this soup a silky texture, without adding any cream. If you need a dairy-free soup, you can omit the butter.
  • Salt and Pepper. This recipe calls for minimal salt and pepper before cooking, so that you can taste and adjust the amounts to your liking after the soup is cooked. It’s easy to add more, but once you’ve added it you can’t take it away.
  • Cinnamon and Nutmeg. These warm spices complement the flavor of the squash.

Choosing Butternut Squash at the Grocery Store

When choosing a fresh butternut squash at the store, look for one that is heavy for its size. The squash should feel firm and the skin free of blemishes and green lines, which mean that the squash isn’t fully ripe. The stem of the squash should be intact.

How to Make Instant Pot Butternut Squash Soup

Sauté onion and garlic. Using the Instant Pot sauté function, first sauté the onion until it starts to soften. Then add the garlic and cook for about 30 seconds.

Sauteing onion and garlic in instant pot.

Deglaze the pot. Pour in one cup of the broth and scrape up any bits that may be stuck to the bottom of the pot.

Add remaining ingredients. Stir everything together.

All soup ingredients added to instant pot.

Pressure cook. Close the Instant Pot lid and move the steam release valve to the sealing position. Set the pressure cook time for 10 minutes at high pressure. When the cook time ends, leave the pot alone for 10 more minutes for the pressure to naturally release. Then quick release the remaining pressure.

Puree the soup. Use an immersion blender to puree the soup right in the pot. Or, you can transfer the soup in batches to a countertop blender to puree.

Pureeing soup in instant pot with an immersion blender.

Serve garnished with pepitas, roasted pumpkin seeds or a drizzle of cream or coconut milk, if desired.

Close up of bowl of butternut squash soup with a spoon.

To Store, Freeze and Reheat

  • To Store: Store butternut squash soup in an airtight container in the refrigerator for up to 4 days
  • To Freeze: Store in an airtight container in the freezer for up to 3 months. If you wish to add cream or half and half to this soup, wait and add it after freezing and thawing, since soup will not freeze well if cream is added.
  • To Reheat: Reheat this soup in a pot, covered, on the stove over medium-low heat.

Recipe Variations

  • Dairy-Free: Omit the butter.
  • Add Apple or Pear: If you want a little more sweetness to your soup, add one chopped apple or pear before pressure cooking. You don’t need to peel the fruit.
  • Add Sweet Potato: Add one peeled, cubed sweet potato.
  • Dump and Go Recipe: If you’re short on time, you can skip the sauté step. Your soup will still be so delicious!
  • Double Recipe: I like to make a double batch of this soup. It is hardly any more effort than making a single batch, and the leftovers freeze well for quick lunches or dinners. For a double recipe, double all of the ingredients but keep the cook time the same.
Instant pot butternut squash soup in a bowl with a drizzle of cream plus pepitas for garnish.
4.94 from 31 ratings

Instant Pot Butternut Squash Soup

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Inactive Time: 25 minutes
Total Time: 55 minutes
This Instant Pot Butternut Squash Soup is luxuriously creamy, yet it's made without cream. It's simple to make, delicious and full of cozy fall flavors!
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped sweet yellow onion
  • 2 cloves garlic, minced
  • 3 cups low sodium vegetable broth
  • 1 large carrot, sliced into ½-inch pieces
  • 1 large (about 3 pound) butternut squash, peeled, seeded and chopped into 1-inch pieces (8 cups chopped)
  • 2 tablespoons butter
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Instructions
 

  • Turn on sauté mode on Instant Pot and add the olive oil. When the pot is hot, add the onion and sauté until onion begins to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
  • Pour in 1 cup of the vegetable broth and scrape up any bits that may be stuck to the bottom of the pot. Add all of the remaining ingredients, including the remaining 2 cups broth, to the pot. Stir.
  • Close the Instant Pot lid and move the steam release valve to the sealing position. Set the cook time to 10 minutes at high pressure using the pressure cook or manual function.
  • The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then do a quick release of the remaining pressure by carefully moving the steam release valve to the venting position. (I do this using the handle of a long spoon.)
  • Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender to puree. Serve.

Notes

  • Serving: You can serve the soup with a drizzle of half and half, cream, or coconut milk, if desired. Pepitas are a delicious garnish for this soup.
  • To Store/Freeze: The soup can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. If you plan to add cream or half and half to your soup, add it after freezing and thawing.
  • Dairy-Free: Omit the butter.
  • Add Apple or Pear: If you want a little more sweetness to your soup, add one chopped apple or pear before pressure cooking. You don’t need to peel the fruit.
Serving: 1.25cups, Calories: 136kcal, Carbohydrates: 21g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 614mg, Potassium: 552mg, Fiber: 3g, Sugar: 5g, Vitamin A: 16947IU, Vitamin C: 32mg, Calcium: 77mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Main Course, Soup
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

I originally shared this recipe in October 2019. Updated September 2024 with new photos and tips. Here’s a sample of the original photos:

A ladle full of creamy butternut squash soup scooped from an Instant Pot, garnished with thyme.
Instant pot butternut squash soup in a bowl with a spoon.
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