Instant Pot Butternut Squash Soup that’s finished in under 30 minutes—yes, it’s real. This recipe delivers rich, squash-forward flavor using just a handful of pantry ingredients and your Instant Pot. There’s no need to peel the squash beforehand: quarter it, pressure-cook it, and blend everything right in the same pot for minimal cleanup and maximum convenience.
If you enjoy the natural sweetness of butternut squash but dread the peeling and prep, this Instant Pot butternut squash soup is the perfect solution. Quartering the squash is quick and easy; the pressure cooker softens the skin so you can remove it after cooking. The resulting soup is smooth, slightly sweet with savory notes, and thick enough to be satisfying while still spoonable.
Featured Comment
“This is one of my go-to fall and winter soups. It’s simple to make, great for leftovers, and very filling. I add goat cheese, pumpkin seeds, and wild rice as toppings and it’s delicious. I’ve made this many times.” – Megan
What You Need for Instant Pot Butternut Squash Soup
No milk or cream is needed to achieve a silky texture—this recipe relies on cooked squash and vegetable broth for body. At a glance, you’ll need:
- Olive oil
- Onion and garlic
- One large butternut squash
- Vegetable broth
- Salt and ground pepper
- Ground cinnamon
- Apple cider vinegar
Instant Pot Butternut Squash Soup Variations
This base soup adapts well to different flavors and textures. Try one or more of the following variations to suit your taste:
- Spices: Add a pinch of nutmeg or a dash of cayenne pepper to introduce warmth or heat.
- Cream: For a richer finish, stir in 1/4 cup of heavy cream or full-fat coconut milk before blending.
- Additional vegetables: Toss in carrots, potatoes, sweet potatoes, or celery with the squash to deepen the flavor and increase yield.
- Herbs: Fresh thyme or rosemary adds an aromatic note—add sparingly when sautéing the onions.
FAQ
Do you need to peel the squash first?
No. There’s no need to peel the butternut squash before pressure cooking. After cooking, the flesh becomes tender and separates easily from the skin, so you can scoop it out.
Do you have tips for cutting butternut squash?
Use a sharp, sturdy knife and work on a stable cutting board. Slice off each end first to create flat surfaces, then cut carefully in half lengthwise and scoop out seeds before quartering.
Can you make this soup without an immersion blender?
Yes. Transfer the hot contents to a high-speed blender in batches and puree until smooth. Be cautious with hot liquids and vent the blender lid slightly to avoid pressure build-up.
What is the best way to thin out this soup?
If the soup is thicker than you prefer, stir in additional vegetable broth a little at a time until you reach the desired consistency.
Is this butternut squash soup vegan?
Yes. The recipe is naturally vegan and dairy-free as written, and it is also gluten-free.
More of our favorite butternut squash recipes
Butternut Squash Recipes
- Spicy Roasted Butternut Squash Soup
- Butternut Squash Risotto
- Butternut Squash Mac and Cheese
- Butternut Squash Harvest Bowl
- Butternut Squash Breakfast Hash
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, add toppings such as goat cheese, pepitas, or croutons only when serving rather than before refrigerating.
Freezing Butternut Squash Soup
Butternut squash soup freezes well. Once the soup has cooled completely, transfer it to freezer-safe containers and store for up to 3 months. Avoid freezing with dairy toppings; instead, freeze plain and add toppings after reheating.
To reheat:
- From the refrigerator: Warm gently over low heat on the stovetop. Stir in a little extra broth if the soup has thickened.
- From frozen: Thaw overnight in the refrigerator, then reheat over low heat until hot, stirring occasionally.
Serving Suggestions
This butternut squash soup is satisfying on its own, but toppings add texture and contrast. Try any combination of:
- Wild rice or cooked grains for a hearty bowl
- Crumbled goat cheese for tang
- Greek yogurt or sour cream for creaminess
- Roasted chickpeas for crunch and protein
- Pepitas (pumpkin seeds) for a toasty finish
- Freshly ground black pepper and croutons
Instant Pot Butternut Squash Soup
No peeling required: this Instant Pot butternut squash soup uses one pot and nine ingredients for a fast, comforting meal.
Yield: 6 servings
Prep: 10 minutes • Cook: 20 minutes • Total: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, peeled and smashed
- 1 large butternut squash (quartered, seeds removed)
- 2 cups vegetable broth (plus more to thin if needed)
- 1/2 teaspoon salt, or more to taste
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon apple cider vinegar
Instructions
- Prepare the squash: trim the ends, cut it in half lengthwise, remove the seeds with a spoon, then quarter each half so you have four pieces.
- Turn the Instant Pot to the sauté setting and add the olive oil.
- When the oil is hot and fragrant, add the chopped onion and smashed garlic. Sauté for 7–9 minutes until translucent and softened, stirring occasionally.
- Pour in the vegetable broth and scrape the bottom of the pot with a wooden spoon to deglaze and remove any browned bits.
- Arrange the quartered butternut squash on top of the onions and garlic. Season with salt, pepper, and cinnamon. Drizzle the apple cider vinegar over the squash.
- Close the Instant Pot lid and set the steam valve to seal. Cook on high pressure for 8 minutes. Expect about 10 minutes for the pot to come to pressure before timing begins.
- When the timer finishes, carefully quick-release the pressure and open the lid.
- Remove the squash quarters and, when cool enough to handle, peel away and discard the skin. Return the cooked squash flesh to the Instant Pot.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, work in batches in a high-speed blender. Add additional broth if you prefer a thinner consistency.
- Taste and adjust seasoning. Serve hot topped with your favorite garnishes.
Tips & Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
- Freezing: Cool completely before transferring to freezer-safe containers; freeze up to 3 months.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth if needed. Thaw frozen soup overnight before reheating.
- Blending: If using a countertop blender, fill it only half full and vent the lid slightly to allow steam to escape when blending hot liquids.
Nutrition
Nutrition information is approximate.
Per serving: Calories: 156 kcal • Carbohydrates: 31 g • Protein: 2 g • Fat: 5 g • Fiber: 4 g • Sugar: 14 g
