Print

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup
Print Recipe

This Instant Pot Butternut Squash Soup is a creamy, velvety, and naturally sweet soup that comes together quickly using wholesome ingredients. Perfect for busy weeknights or chilly evenings, it delivers rich flavor without the need for heavy cream or thickeners and is easily customizable to suit your taste and dietary preferences.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 medium onion, diced
  • 2–3 garlic cloves, minced
  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste

Optional Spices

  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon smoked paprika

Dairy-Free Creaminess (Optional)

  • 1/2 cup coconut milk or cream

Optional Garnishes and Add-ins

  • Pinch of cayenne or red pepper flakes for heat
  • Fresh thyme, rosemary, or sage
  • Toasted pumpkin seeds or walnuts
  • Caramelized apples or a drizzle of maple syrup
  • Fresh herbs like parsley or chives
  • Swirl of coconut cream or sour cream
  • Crispy bacon bits

Instructions

  1. Prepare the squash and aromatics: Peel and cube the butternut squash into bite-sized pieces for even cooking. Dice the onion and mince the garlic to release their flavors during sautéing.
  2. Sauté the aromatics: Set the Instant Pot to the sauté setting. Add olive oil or butter, then cook the onions until translucent and soft. Stir in the garlic and cook for another 30 seconds until fragrant.
  3. Add squash and broth: Pour in the cubed butternut squash and your choice of broth. Season generously with salt, pepper, and any optional spices to suit your taste.
  4. Pressure cook the soup: Seal the Instant Pot lid and set it to high pressure for 8 minutes. This time softens the squash perfectly without losing flavor.
  5. Blend to creamy perfection: After safely releasing the pressure, use an immersion blender in the pot to purée the soup until silky smooth. Alternatively, blend in batches using a traditional blender.
  6. Adjust and serve: Stir in coconut milk or cream if desired. Adjust seasoning to taste and give a final blend or stir. Serve warm with your favorite garnishes.

Notes

  • Use fresh butternut squash for best flavor and texture.
  • Don’t skip sautéing onions and garlic to brighten the soup’s taste.
  • Only cook under high pressure for the recommended 8 minutes to avoid over-softening.
  • Blend in stages if using a traditional blender to avoid spills.
  • Season gradually, tasting and adjusting salt and spices after blending for balanced flavor.

Nutrition

Keywords: butternut squash soup, instant pot soup, creamy squash soup, dairy-free soup, healthy soup, gluten-free soup, vegan soup, quick soup recipe

Find it online: https://marygourmet.com/instant-pot-butternut-squash-soup/