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Comforting Butternut Squash Soup

Featured in Big pots of steaming, hearty soup.

This quick butternut squash soup is made in the Instant Pot, bringing out the best of fall flavors in record time. Sweet carrots, tart apples, and aromatic veggies meld together in a spice-infused broth. When blended, the texture turns velvety smooth, and coconut milk adds a creamy touch without the need for dairy. Fresh sage deepens the taste, and optional crunchy pumpkin seeds on top make this soup irresistible.
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alicia in the kitchen
Updated on Wed, 04 Jun 2025 18:14:00 GMT
Comforting Butternut Squash Soup in Instant Pot Pin it
Comforting Butternut Squash Soup in Instant Pot | tasteofsavor.com
If you haven’t tried making soup with an Instant Pot, you’re missing out. It seriously makes things so much faster, and one of the tastiest, coziest ones you can whip up is Instant Pot Butternut Squash Soup. This bowl of goodness is perfect during chilly months, loaded with creamy flavor, and it’s on the table in half an hour or less. The slightly sweet, nutty butternut squash is the star. With pressure cooking, you’ll get super smooth and bold flavors every time. Here’s a simple walkthrough for making it, along with lots of helpful hints, tweaks, and easy ways to serve it up.

Tasty Butternut Squash

At the core of this bowl is butternut squash. Grab fresh squash if you want or save a little time with pre-cut pieces. Here’s a quick trick: microwave your squash for a few minutes to soften it up, then peeling is a breeze—just cube it from there. You’ll see chopped squash at most grocery stores (Costco, too), and it’ll make things go quicker.

Flavor Boosters

You’ll want to start with onions and garlic to kick the taste up a notch. Chop up a small sweet onion and smash three garlic cloves to bits. You can throw in celery or carrots too if you’re after even more flavor. Try softening carrots and celery alongside the onion and garlic for extra savory sweetness.

Herbs and Spices

  • Thyme and Sage – Super fragrant and they balance out the sweetness
  • Cayenne Pepper – A pinch wakes it all up with some heat
  • Nutmeg and Cinnamon – These are what give your soup cozy, homey vibes
  • Thai Red Curry Paste – If you want to kick things up, mix in a spoonful or two for a spicy, Thai twist

Soup Base

Chicken stock brings a richer background, but vegetable broth works perfectly, especially if you want to keep things plant-based or dairy-free.

Make it Creamy

  • Heavy Cream or Butter – Makes things extra smooth and decadent, great for a richer soup
  • Coconut Milk – If you’re vegan or just want dairy-free, stir in coconut milk at the end for awesome creaminess

Extra Seasoning

Sprinkle in salt and pepper to taste as you go. You can shake in a dash of soy sauce for a deeper flavor, too.

Step 1: Sauté the Aromatics

First up, hit Sauté on the Instant Pot. Toss in enough olive oil or water (skip the oil if you don’t want it) to cover the bottom, wait till it’s sizzling. Add onion first, cook for a couple minutes so it gets soft. Mix in garlic and swirl it around for 30 seconds, so it doesn’t burn.

Step 2: Toss Everything In

Next, drop your squash cubes, the seasonings, fresh herbs, and pour in broth to cover. Adding carrots or celery? Do it now so they cook through.

Step 3: Pressure Time

Close up the lid tight, set the steam vent to Sealing. Pressure cook for about 10-12 minutes at High. Tossed in carrots or celery? You might want an extra minute or two.

Step 4: Let Off Steam

When the timer dings, let pressure come down naturally for ten minutes, then hit quick release to get rid of any leftover steam. Open the lid carefully and watch out for hot steam.

Step 5: Smooth It Out

Blend everything until it’s super smooth—you can use a stick blender right in the pot or scoop it into a regular blender. That step makes it all creamy and silky.

Step 6: Add Some Creaminess

Now’s the time to stir in your pick for creamy goodness, whether it’s coconut milk, cream, or a chunk of butter. Mix just until combined for a gorgeous finish.

Dealing with Butternut Squash

Microwaving the squash softens the peel so it’s easier to handle. Or save yourself some hassle by buying it already peeled and chopped.

Boosting the Taste

A quick fry of onion, garlic, and ginger first will really dial up the yum. Roasting squash in an air fryer or oven before adding to the pot adds sweet, caramelized notes to the soup.

Swaps and Toss-Outs

  • Spices: Crank up the heat with more cayenne or a splash of hot sauce if you love spice
  • Creaminess: Not feeling coconut milk? Try peanut butter for a unique creamy touch, or just leave it out
  • Herbs: Pop in a couple bay leaves and fresh thyme, too
  • Broth: Try chicken instead of veggie broth for a bigger flavor punch

Chilling and Saving

Pop leftovers in a sealed container and keep in the fridge for up to 6 days or freeze up to 3 months. When you want some, defrost fully if frozen and gently warm it on the stove. Just stir and don’t let it boil so it stays silky.

Toppings and Sides

  • Grilled Cheese: A gooey grilled cheese sandwich with melty vegan mozzarella goes hand in hand
  • Salad and Bread: Serve up a green salad and some rustic bread to fill you up
  • Spring Rolls or Peanut Tempeh: For a Thai take, add spring rolls or peanut tempeh on the side

Why You'll Love This Butternut Squash

If you dig cozy, flavorful soups, this one’s for you. Prep doesn’t take much, the taste is incredible, and every bowl comes out velvety. Try it for your next meal prep or whenever you want something filling, healthy, or just soul-warming.

Butternut Squash Instant Pot

This easy-to-make butternut squash soup, cooked in the Instant Pot, is rich, spiced, and ready in no time. It features warm hints of cinnamon, nutmeg, and sage, all finished off with creamy coconut milk for extra flavor.

Prep Time
20 Minutes
Cook Time
8 Minutes
Total Time
28 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (Around 8 cups)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 medium carrot, diced after peeling.
02 4 garlic cloves, chopped finely.
03 1 small onion, cut into small pieces.
04 4 cups of vegetable broth.
05 1 Granny Smith apple, diced and cored.
06 2 tablespoons of olive oil (or a similar oil).
07 1 large butternut squash (weighing about 2–3 lbs), peeled, deseeded, and cubed.
08 2 sprigs of fresh sage, finely cut (or 1 teaspoon dried sage).
09 1 teaspoon cinnamon powder.
10 1/2 teaspoon of nutmeg powder.
11 A pinch of cayenne pepper (if you’d like some heat).
12 Salt and black pepper for flavor.
13 1 can (14 oz) of full-fat coconut milk.
14 Optional add-ons: fresh herb bits, roasted pumpkin seeds, crumbled bacon, etc.

Instructions

Step 01

Cut the squash into cubes after peeling and removing the seeds. Dice the apple, carrot, and onion. Finely chop the garlic. Lastly, chop up the fresh sage.

Step 02

Toss the vegetable broth, butternut squash, carrot, garlic, apple, onion, cinnamon, sage, nutmeg, cayenne (if using), salt, and pepper into the Instant Pot. Combine it all well.

Step 03

Securely close the lid and make sure the vent is set to 'Sealing'. Press 'Manual' or 'Pressure Cook', and then choose 'High Pressure'. Use the +/- buttons to set the timer for 8 minutes.

Step 04

Cook it on 'High Pressure' for 8 minutes. When it finishes, carefully change the vent to 'Venting' for quick release. Wait until all the pressure has been released and the pin drops. Open the lid.

Step 05

Take out the sprigs of sage and toss them. Use a stick blender to puree the soup until it’s creamy. If you’re using a regular blender, transfer it in batches, but be cautious with the hot liquid.

Step 06

Pour in the coconut milk and stir until everything’s blended.

Step 07

Give it a taste and add more cayenne, pepper, or salt if you want extra flavor.

Step 08

Serve the soup warm. Consider topping it with fresh herbs, pumpkin seeds, or crumbled bacon if you’d like.

Notes

  1. This is naturally vegan and gluten-free.
  2. Spice levels can be changed however you prefer.
  3. Add an extra pinch of cayenne for more heat.
  4. For creamier soup, add extra coconut milk or another non-dairy creamer.

Tools You'll Need

  • Pressure Cooker (e.g., Instant Pot).
  • Blender (regular or immersion).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 200
  • Total Fat: 10 g
  • Total Carbohydrate: 30 g
  • Protein: 2 g