I absolutely love sharing this Instant Pot Butternut Squash Soup Recipe because it’s one of those dishes that feels cozy and gourmet at the same time. The creamy, velvety texture combined with the subtle warmth of nutmeg makes it a perfect bowl to curl up with on a chilly evening or to impress guests without much fuss.
When I first tried this recipe, I was amazed at how quickly it came together thanks to the Instant Pot. You’ll find that it saves so much time compared to traditional stovetop versions, plus it really locks in those sweet, rich flavors of the butternut squash. Whether it’s a weekday dinner or a holiday appetizer, this soup is always a winner in my house.
Why You’ll Love This Recipe
- Quick and Easy: The Instant Pot speeds up cooking without sacrificing flavor or texture.
- Creamy and Comforting: Silky smooth texture that’s naturally creamy with optional plant-based cream.
- Customizable: Easy to adapt for oil-free or nut-free diets without losing deliciousness.
- Perfectly Balanced Flavors: The hint of nutmeg brightens the natural sweetness of butternut squash beautifully.
Ingredients You’ll Need
Every ingredient in this Instant Pot Butternut Squash Soup Recipe plays an important role, working together to create a cozy bowl full of flavor. I recommend using fresh butternut squash and good quality broth because they really make a difference here.
- Olive oil or water: I like olive oil for that slight richness, but water works great if you want to skip oil.
- Sweet onion: Adds a gentle sweetness and depth of flavor; make sure it’s finely diced so it cooks evenly.
- Garlic: Freshly minced or pressed garlic brightens the soup with that lovely aromatic punch.
- Butternut squash: The star of the show – peel it well and cut into cubes for faster cooking.
- Nutmeg: Just a pinch brings warmth and a subtle spice that enhances the natural squash sweetness.
- Vegetable broth: Use low-sodium if possible so you can control the saltiness of your soup.
- Salt: Essential for seasoning — add to taste after blending.
- Cashew cream or full fat coconut milk: Either creates that luscious creaminess; choose based on your taste preferences or dietary needs.
Variations
I love showing you how to make this Instant Pot Butternut Squash Soup Recipe your own by tweaking it here and there. Whether you want it nut-free, extra spicy, or super creamy, there’s room to play with the flavors and texture.
- Make it Nut-Free: I switch to coconut milk instead of cashew cream when I’m avoiding nuts, and it still turns out wonderfully creamy.
- Spicy Twist: Adding a pinch of cayenne or a bit of smoked paprika gives the soup a warm kick that my family can’t get enough of.
- Oil-Free Version: Simply sauté the aromatics with water instead of oil to keep it light without losing flavor.
- Herbal Notes: A sprinkle of fresh thyme or sage right before blending adds a lovely earthiness that’s perfect for fall.
How to Make Instant Pot Butternut Squash Soup Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by hitting the “sauté” button on your Instant Pot, then add olive oil or water along with diced onion and minced garlic. I love doing this step because sautéing those aromatics for just 2-3 minutes really wakes up the flavors and gives the soup a beautiful base. Don’t forget to stir occasionally and keep an eye on them so they don’t burn. When you notice the onions have softened and the garlic is fragrant, turn the Instant Pot off for the next step.
Step 2: Add Butternut Squash, Nutmeg, and Broth
Add in your cubed butternut squash along with a pinch of freshly grated nutmeg. Pour enough vegetable broth to nearly cover the squash—usually between 2 to 3 cups will do. Here’s a trick I discovered to avoid the dreaded “burn” message from the Instant Pot: use a spatula to gently scrape up any bits stuck to the bottom. That little step saves a lot of frustration later.
Step 3: Pressure Cook the Soup
Secure the lid and seal it, then press the “manual” or “pressure cook” button and set the timer for 10 minutes on high pressure. I like how this cooks the squash perfectly tender and soft without turning it mushy. Once it beeps, carefully release any remaining pressure following your Instant Pot’s instructions so you don’t get any surprises with steam.
Step 4: Blend Until Silky Smooth
Grab your immersion blender and blend directly inside the pot until the soup is completely smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Taste your creation now and season with salt as needed to bring everything together.
Step 5: Stir in Cream and Serve
The final step is my favorite: stirring in 1 cup of cashew cream or full-fat coconut milk to make the soup irresistibly creamy. Both options work beautifully, but if coconut flavor isn’t your thing, go with cashew cream—it’s more neutral and just as silky. Now, ladle into bowls, add extra cream on top if you’re feeling fancy, and enjoy the warmth!
Pro Tips for Making Instant Pot Butternut Squash Soup Recipe
- Prep Your Squash Ahead: Peeling and cubing butternut squash can be time-consuming—do it in advance to streamline your cooking day.
- Avoiding the Burn Alert: Always deglaze the pot by scraping up the browned bits before pressure cooking—this prevents the Instant Pot from triggering a burn warning.
- Blend in Batches for Safety: If using a regular blender, fill it only halfway; hot soup expands and can splatter if overfilled.
- Adjust Thickness Easily: For thicker soup, use less broth or simmer uncovered after blending; add broth to thin it out as needed.
How to Serve Instant Pot Butternut Squash Soup Recipe
Garnishes
When serving, I love adding a swirl of extra cashew cream or coconut milk on top — it makes the soup look inviting and adds an extra layer of creaminess. A sprinkle of toasted pumpkin seeds or a few fresh sage leaves also adds a lovely crunch and herbaceous note that perfectly complements the squash.
Side Dishes
Pair this soup with a crusty baguette or a classic grilled cheese sandwich made with stretchy mozzarella for a comforting meal. It also shines alongside fresh, crisp salads like a kale salad with lemon dressing or a simple Caesar to brighten the plate.
Creative Ways to Present
If you’re hosting a dinner party, try serving the soup in small cups as an elegant appetizer or starter. I’ve also spooned it into hollowed-out mini pumpkins or squash for a festive autumn presentation that always amazes guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Instant Pot Butternut Squash Soup in airtight containers in the fridge where it stays fresh for about 4-5 days. Reheating it gently on the stove keeps the texture smooth and fresh-tasting.
Freezing
This soup freezes beautifully! I like to portion it out in freezer-safe containers or zip-top bags, leaving some room for expansion. Just thaw overnight in the fridge before reheating — it holds its creamy texture and flavor well.
Reheating
To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally. Adding a splash of broth or a bit more cashew cream helps revive the soup’s smoothness if it thickened while stored.
FAQs
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Can I make this Instant Pot Butternut Squash Soup Recipe without an Instant Pot?
Absolutely! You can make this soup on the stovetop by sautéing the onions and garlic, then simmering the squash in broth for about 20-30 minutes until tender. Use an immersion blender to puree the soup just like you would after pressure cooking.
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What can I substitute for cashew cream if I’m allergic to nuts?
Full-fat coconut milk is a great nut-free substitute that still provides creaminess and richness. If you don’t like coconut flavor, try using oat cream or a plant-based creamer you enjoy.
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Is it possible to make this soup oil-free?
Yes! Simply sauté the onions and garlic with water instead of oil. It still turns out flavorful and creamy, especially once you add the cashew cream or coconut milk.
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How do I avoid the Instant Pot burn message when making this soup?
Make sure to deglaze the pot by scraping up any browned bits after sautéing, and add enough broth to prevent solids from sticking to the bottom. Stir well before sealing the lid to prevent the burn alert.
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Can I add other vegetables to this soup?
Definitely! Carrots, sweet potatoes, or even a small amount of apple add lovely sweetness and depth. Just adjust cooking time as needed to ensure everything is tender before blending.
Final Thoughts
This Instant Pot Butternut Squash Soup Recipe holds a special place in my kitchen because it’s simple, satisfying, and endlessly adaptable. I hope you try it soon and enjoy that comforting warmth as much as my family does. It’s one of those dishes that feels like a hug in a bowl — perfect for sharing or savoring on your own. Don’t forget to tweak it to your taste and make it your own!
Print
Instant Pot Butternut Squash Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This creamy and comforting Instant Pot Butternut Squash Soup is a quick and easy recipe perfect for chilly days. Featuring roasted butternut squash blended to silky smoothness and enriched with cashew cream or coconut milk, this soup offers a delicious dairy-free alternative. With fragrant sautéed onions, garlic, and a hint of nutmeg, it delivers warm autumn flavors with minimal effort using the Instant Pot, but can also be made on the stovetop.
Ingredients
Soup Base
- 1-2 tablespoons olive oil or water for oil free
- 1 small sweet onion, diced
- 3 cloves garlic, minced or pressed
- 1 large butternut squash, about 3 pounds, peeled and cut into cubes
- 1/8 teaspoon nutmeg, freshly grated if possible
- 2-3 cups vegetable broth
- Salt, to taste
Creaminess Option
- 1 cup Cashew Cream OR 1 cup full fat coconut milk
Instructions
- Sauté Aromatics: Push the “saute” button on the Instant Pot. Add the olive oil (or water), chopped onion, and garlic. Sauté for 2-3 minutes to soften and release their flavors, then turn the Instant Pot off briefly.
- Add Squash and Broth: Add the butternut squash cubes, nutmeg, and enough vegetable broth (2-3 cups) to nearly cover the squash. Stir well and scrape the bottom of the pot with a spatula to avoid the “burn” message during pressure cooking.
- Pressure Cook: Secure the lid and seal the vent. Press the “manual” or “pressure cook” button and set to high pressure for 10 minutes.
- Release Pressure and Blend: When the timer beeps, carefully perform a quick release of the pressure. Open the lid and use an immersion blender (or transfer carefully to a blender) to puree the soup until very smooth.
- Season and Add Creaminess: Taste the soup and add salt as needed. Stir in 1 cup of cashew cream or full-fat coconut milk to enrich and smooth out the texture.
- Serve: Ladle the soup into bowls and serve warm. Optionally, stir in a little more cashew cream or coconut milk for extra creaminess.
- Stovetop Alternative: In a large pot, sauté the onion and garlic in olive oil for 2-3 minutes. Add the broth, squash, and nutmeg. Bring to a boil, then reduce heat and simmer for 20-30 minutes until squash is tender. Blend until smooth, then stir in cashew cream or coconut milk before serving.
Notes
- The soup keeps well in the refrigerator for 4-5 days and can be frozen for longer storage.
- For oil-free cooking, omit the olive oil and use water for sautéing instead.
- For a nut-free version, substitute cashew cream with full-fat coconut milk.
- Serving suggestions include pairing with a stretchy mozzarella grilled cheese sandwich, crusty bread, or a fresh salad such as Festive Kale Salad or Caesar Salad.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
