Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup
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This Instant Pot Butternut Squash Soup Recipe is perfect for a chilly fall or winter evening when you’re craving a warming, savory soup. 

The Instant Pot is an incredible tool in the kitchen for making dishes that once took a long time to make. You can drastically cut down the cooking time for dishes like this easy Butternut Squash Soup in the Instant Pot, which only takes 8 minutes to make in the pressure cooker vs four hours in the crock pot.

butternut squash soup in the instant pot

The best thing about this soup is that everyone can enjoy it. It’s vegetarian, vegan, gluten and dairy free. The soup turns out creamy and delicious, without the addition of any cream.

Do I Cook the Butternut Squash First?

There are two ways you can make butternut squash soup. One is to first roast the butternut squash in the oven to cook it, then blend it with the soup. The other is to cook the butternut squash from raw in the soup. This recipe uses raw butternut squash, so there’s no need to pre-cook the squash.

Not having to pre-cook the squash cuts down on prep and cook time, and it creates less dishes (which is always a good thing, in my book). Using the Instant Pot allows the squash to cook quickly, while melding the flavors of the vegetables into the broth. It turns out full of flavor!

» If you want to try your hand at roasting the butternut squash first, try this guide.

How to Make Butternut Squash Soup

1. Prepare and Saute the Vegetables

One of the most important aspects of a good butternut squash soup is the flavor that develops from sauteing the onion, carrot and celery.

Chop the vegetables into small cubes that are all the same size, so they cook evenly, then add them to the Instant Pot with some cooking oil on the Saute setting. Season with salt. It will only take a few minutes to saute them.

vegetables for instant pot butternut squash soup

2. Add the Butternut Squash

Once the vegetables are a bit softened, add the butternut squash. I prefer to cut up the squash into one-inch pieces. You can use fresh butternut squash that you cut up yourself or frozen squash. Saute it with the vegetables for about 3-5 more minutes.

Be sure to regularly stir the vegetables as they saute. The setting on the Instant Pot can get quite hot and vegetables tend to brown quickly or burn if left alone for too long.

Butternut Squash Soup recipe for the Instant Pot

3. Add the Broth and Pressurize

Add the broth and give it all a big stir, making sure to get the browned bits up off the bottom of the pan. Then turn off the Saute mode.

Close the lid of the Instant Pot and make sure the valve is set to pressurize. Press the Pressure Cook button and set it for 8 minutes.

4. Blend

When the cooking time is done, you can carefully release the pressure and open the lid. Use an immersion blender to blend the soup until it’s smooth. 

There are a few additional toppings you can use to dress up your soup, but it’s just as tasty without any garnish. Try adding croutons, pumpkin seeds, or a sprinkle of paprika.

Instant Pot Butternut Squash Soup

Looking for a main dish to serve with this Butternut Squash Soup? Here are a few options:

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Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup

This butternut squash soup is easy and quick to make in the Instant Pot
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Course: Soup
Cuisine: American
Keyword: Butternut Squash
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2 people
Calories: 160kcal
Author: Laura Lynch

Ingredients

  • 1 tbsp cooking oil
  • ½ yellow onion chopped
  • 1 rib celery chopped
  • 1 carrot chopped
  • ¼ tsp salt
  • 2 cups chopped butternut squash raw
  • 2 cups broth chicken or vegetable
  • Optional garnish: croutons roasted pumpkin seeds, paprika

Instructions

  • Press the Saute button on the Instant Pot. Add the cooking oil. Allow it to warm up for 2 minutes.
  • Add the onion, celery and carrot and saute, stirring often, for 5 minutes. Add the butternut squash. Saute for an additional 3 minutes.
  • Add the chicken broth. Stir well. Turn off the Instant Pot.
  • Press the Pressure Cook button and set to 8 minutes. When done, carefully release the pressure.
  • Using an immersion blender, blend the soup until smooth. Serve with croutons, roasted pumpkin seeds, and/or paprika, if desired.

Notes

  • If you don't have an Instant Pot, you can make this in the slow cooker or in a pot on the stove. Add all the ingredients to the slow cooker and cook over low heat for 4 hours. On the stove, cook for 30 minutes over medium-low heat with the lid on.
  • If you don't have an immersion blender, you can blend this soup in a blender.
  • For a more creamy soup, add 1/4 cup cream to the blended soup. Do not add the cream before cooking in the Instant Pot or it will curdle.

Nutrition

Calories: 160kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1260mg | Potassium: 631mg | Fiber: 4g | Sugar: 8g | Vitamin A: 20478IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 1mg

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