This easy Instant Pot butternut squash soup is so thick and creamy and full of flavour. It’s easy to make, freezes well, and the leftovers make the perfect lunch!
If you are looking for a super easy, dump and go, butternut squash soup recipe with a ton of flavour, this is the soup for you!
I loved this Instant Pot butternut squash soup. It had so much flavour, and the only thing that made it take any time at all to make was peeling the butternut squash. And really, that’s not very hard. Just takes a few minutes.
And I think you could even avoid that step if you wanted, because I’m sure I’ve seen peeled and chopped butternut squash in the grocery store.
I will admit that my kids were not fans of this soup. They did try it, so I was happy about that, because they were super dubious when they saw it. But they didn’t really like it.
To be honest, I wasn’t super surprised at that, because it is very rich and flavourful. I loved it and still only wanted a small bowl as a side dish. So keep that in mind!
But I think that if you enjoy a rich and creamy soup with your dinner you will like this Instant Pot butternut squash soup. My husband even liked it and he does not usually like soups like this!
And I’m sure some kids would like it, but mine didn’t. They’re a little bit picky when it comes to soup though.
At any rate, this soup is perfect as a side dish with dinner, or for a light lunch, and so easy to make. Definitely worth a try!
What goes well with butternut squash soup?
This soup is quite rich and flavourful, so we liked it as a side dish rather then a main course.
Should I peel butternut squash for soup?
Butternut squash should be peeled before using it in soup. The peel is quite thin so I find the easiest way to peel it is to cut off the ends, slice it in half lengthwise, and then scoop out the seeds and use a vegetable peeler to peel each half.
If you find this awkward and don’t want to peel it first, you can also just slice it in half lengthwise and scoop out the seeds, and then cook it on the rack in the Instant Pot with a cup of water at high pressure for 3 minutes. It will not be quite cooked, but enough that you can slice the peel off quite easily. You can then continue with the recipe, but decrease the cook time to 4 minutes.
I did find it easier to just peel the squash first though, as I preferred having one cook time instead of two.
Does butternut squash soup freeze well?
Butternut squash soup freezes very well. After making it, just let it cool completely and then freeze it in a freezer safe container or a large freezer ziplock bag, laid flat to freeze. Reheat it on low in the slow cooker, or on low heat on the stove or in the microwave.
How to make Instant Pot Butternut Squash Soup:
- This soup is so easy to make, the hardest part is peeling the butternut squash. And that’s not hard. It’s very literally a dump and go Instant Pot recipe. Throw everything into the Instant Pot, cook for 6 minutes, puree, and stir in some cream. So easy.
- I have an 8 quart Instant Pot Duo, but this recipe should easily fit in a smaller Instant Pot as mine was only about 1/3 full with this recipe.
- If you have an immersion blender, that’s the best way to puree the soup, as there’s no transferring of hot liquids to a blender. But a blender will work just fine if that’s what you have!
- You can also make this soup in the slow cooker – find instructions for Slow Cooker Butternut Squash Soup here.
Here are some more great soup recipes for you:
I’ve also shared this Instant Pot Butternut Squash Soup over on Food Fanatic.
- 2 pounds Butternut Squash, peeled and cut into 1/2" cubes
- 1 medium Apple, peeled and chopped
- 3 cloves Garlic, minced
- 2 Shallots, chopped
- 2 cups Vegetable Broth, or Chicken Broth (if not keeping vegetarian)
- 1/8 teaspoon Ground Cayenne Pepper
- teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/8 teaspoon Dried Sage
- 1/8 teaspoon Ground Nutmeg
- 1/2 cup Heavy Cream, (35% whipping)
- Pumpkin Seeds, optional, for garnish
- Place the butternut squash, apple, garlic, shallots, chicken broth, cayenne pepper, salt, pepper, sage, and nutmeg in the Instant Pot.
- Stir everything to combine.
- Put the lid on the Instant Pot and turn it to the locking position. Make sure the vent is in the sealing position.
- Cook at high pressure for 6 minutes. The Instant Pot will take 10-15 minutes to come to pressure and then will count down the 6 minutes of cook time.
- When the cook time is finished, quick release the pressure.
- Remove the lid and use an immersion blender to puree the soup until it is completely smooth. Alternatively, you can transfer everything to a blender to puree the soup.
- Stir in the cream and serve with pumpkin seeds for a garnish if desired.
I usually make this soup with heavy cream, but I have tried it with 2% milk as well and it was still great, so you can definitely use half and half cream or milk if you prefer. It will be a bit thinner in consistency if you change to a lower fat alternative, but it will still taste great. Coconut milk would also be a good option if you would like a dairy free alternative.
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Serving Size:1/4 recipe
Amount Per Serving: Calories: 234Total Fat: 11gSaturated Fat: 7gSodium: 23mgCarbohydrates: 37gFiber: 5gSugar: 9gProtein: 3g