Instant Pot Butternut Squash Soup

4.88 from 16 votes

This butternut squash soup is creamy and full of flavor, plus it's super fast to make in the Instant Pot.

Prep Time10

Cook Time15

Pressurizing Time20

Total Time45

Course: Soup

Cuisine: American

Keyword: Butternut Squash

Servings: servings

Calories: 161kcal

1 tablespoon cooking oil
1/2 yellow onion chopped
1 carrot peeled and chopped
1 teaspoon salt (plus more, to taste)
1 butternut squash peeled and cut into chunks
1/4 teaspoon rosemary dried or fresh
3 cups broth chicken or vegetable
2 tablespoons salted butter
Optional garnish cream, red pepper flakes, chives, roasted pumpkin seeds, paprika, grated nutmeg

Press the Saute button on the Instant Pot. Add the cooking oil. Allow it to warm up for 2 minutes.
Add the onion and carrot and saute, stirring often, for 3 minutes. Add the butternut squash, salt, and rosemary and sauté, while stirring, for an additional 3 minutes. Be careful not to burn.
Add the chicken broth. Stir well to remove the browned bits from the bottom of the pot. Turn off the Instant Pot.
Seal the lid and vent. Press the Pressure Cook button and set to 10 minutes. When done, allow to naturally release for 5 minutes, then carefully release the remaining pressure.
Using an immersion blender, blend the soup until smooth. Add the butter and stir to combine. Serve with any garnish you like: roasted pumpkin seeds, croutons, or a pinch of paprika or nutmeg, if desired.

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 30-40 minutes over medium-low heat with the lid on.
If you want to roast the butternut squash first, put the peeled halves on a baking sheet for 1 hour at 375° F(190°C)Then scoop out the flesh, add to the vegetables either in the IP or on the stovetop. Puree and serve.
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.
To just add a touch of cream, add heavy cream or sour cream as a garnish to the top of the soup when serving.