Instant Pot Butternut Squash Soup is an easy recipe, loaded with flavor. Using your Instant Pot takes away any stress and leaves minimal work on your end. Give yourself a break and opt for this simple squash recipe. The flavor is truly unique, amazing, and quite addictive.
Instant Pot Butternut Squash Soup is one of those recipes that are perfect for winter and cold weather months. Even though the cooked squash may be a bit thicker in texture, the addition of the vegetable broth thins it out quite nicely, making it nice to spoon up and eat.
Since this squash soup recipe takes less than 30 minutes of time to make, you’re going to find yourself filling your belly in no time at all.
You’ll love that this butternut squash soup in the Instant Pot recipe uses simple ingredients that you just might already have in your pantry.
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When it comes to using the Instant Pot, we’re pretty much obsessed. Not only does anything that gets put into it cook perfectly but it cuts down on the number of pots and pans that we have to clean as well.
Who wants to spend hours cleaning up the kitchen after eating their meals? For us, the Instant Pot takes away a lot of the work and gives us great food each and every time.
You can easily make this an Instant Pot Squash Curry recipe too. Just add your curry and spices and it’s easy to go. You could also try out our Instant Pot Goulash recipe, it’s so incredibly hearty and filling.
Why You’ll Love This
- Fast and simple to make
- Full of flavor and health benefits
- Ready in just a few minuts of time
- Easy to reheat for leftovers
- Simple to let everyone add in toppings or spices that they want to flavor their own bowl
Recipe Ingredients
- olive oil
- yellow onion
- Granny Smith apple
- cloves garlic
- vegetable broth
- butternut squash
- nutmeg
- paprika
- salt
- black pepper
Tools Needed
Instant Pot
- 7-IN-1 FUNCTIONALITY: Pressure cook, slow cook, rice cooker, yogurt maker, steamer, sauté pan and food warmer.
Cutting Board
- KITCHEN ESSENTIAL: This set of 3 bamboo cutting boards are perfect for everyday food preparation, from slicing fruit to chopping veggies and is a perfect kitchen starter set, housewarming gift or back-to-school essential
Knives
- SET INCLUDES: 8-inch Chef Knife, 8-inch Slicing Knife, 7-inch Santoku Knife, 5.5-inch Utility Knife, 3.5-inch Paring Knife, 2.75-inch Bird's Beak Paring Knife, 4.5-inch Steak Knives (6), 8-inch Sharpening Steel, All-Purpose Household Shears and Wooden Block
Instant Pot Trivet
- UPGRADED PRESSURE COOKER TRIVET - The steamer rack with 5.2 inches heat resistant handle is very helpful in removing a chicken and cake pan or when using the pot-in pot system without burning yourself, 1 inch legs keep food above water when steaming. Collapsible steam rack trivet insert, fold flat conveniently for storage.
Measuring Cups and Spoons
Food Processor
- Bowl scraper attachment: Special attachment scrapes the sides of the bowl to keep ingredients close to the blades for more even results and to save you time when chopping or pureeing — no need to stop and remove the lid to use a spatula
How To Make Instant Pot Butternut Squash Apple Soup
- Cut your squash in half and remove the seeds.
- Place halved squash on trivet in the Instant Pot. Dump 1 cup water into the pot.
- Close the lide and seal the valve. Cook on HIGH for 10 minutes. Use a 10 minute natural pressure release.
- Once done cooking remove the squash and remove skin by peeling. Set squash to the side.
- Turn saute mode on Instant Pot. Add oil, once it’s hot, add apples and sautee for 5 minutes.
- Add diced onions to the pot and saute for 4 minutes. Add in garlic and cook for 1 minute.
- Stir in the vegetable broth and spices. Close the lid again, seal the valve and cook on HIGH for another 10 minutes.
- Perform a manual pressure release.
- Pour soup mixture from Instant Pot into food processor and blend until smooth. Add squash back in and serve with cracked pepper and use coconut milk if desired.
Recipe Variations
Use chicken broth: If you don’t have vegetable broth or want to use chicken broth instead, swap it out.
Add vegetables: This creamy soup recipe is great as it, but you can always add in chopped celery, onions, or any other type of veggies that you’d like. This can be an easy way to add texture, too.
Make Instant Pot Butternut Squash baby food: All you need to do is limit the added spices, and basically just cook down the squash. Mashup and transfer to baby food storage containers.
Tips & Tricks
- Cooking time does not include the time it takes for the Instant Pot to come up to pressure or the time it takes for the pressure to be released.
- You can use an immersion blender instead of a food processor to blend your soup if you prefer.
- You may need to use tongs to take the Butternut Squash out of the Instant Pot as it’s VERY hot.
- Place a dish towel over the Instant Pot as it releases pressure to help ensure that you don’t get burned by the steam releasing from the pressure cooker.
How long does it take to cook squash in the Instant Pot?
This answer depends on how the squash is cut. For halved squash, it takes about 10 minutes of time.
It may also vary depending on how large and thick the squash is as well. If you’re wanting a firmer texture in your squash, 8 minutes of time might be long enough for cooking time. (for the shorter time, this isn’t typically used for blending and mashing since the purpose of this recipe is to make it into a soup)
Can you add a protein to butternut squash soup?
You can. If you have leftover chicken that is shredded or cubed, this soup base could be a great way to use it up.
How Do You Store Butternut Squash Soup?
We recommend storing in a Mason Jar and suggest that leftovers be stored in the refrigerator for safekeeping.
You should enjoy this soup within 5-7 days of making it. This is a great way to meal prep and meal plan, making this soup early enough to enjoy all week.
Can You Freeze This Soup?
You can freeze this soup and save it for later easily. Make sure to let it cool all the way before storing it in a flat ziplock bag so it doesn’t accumulate any condensation.
Make sure to label it and add it to your FREEZER INVENTORY list. Write your use by date on the paper and the bag or jar.
This soup should be used within 6-9 months once frozen.
You can also freeze it in freezer-safe Mason Jars as well.
How To Thaw Frozen Soup?
Take frozen soup out of freezer and place in refrigerator overnight to star the thawing process.
Use a saucepan to reheat the soup when ready.
How do you store Pressure-Cooked Butternut Squash?
If you have leftovers, you can easily store this soup in an airtight container or in a mason jar with a lid as well. To put this mixture in the freezer, make sure that you use a freezer-safe container.
How Do You Reheat Leftover or Frozen Soup?
If the soup is frozen, take it out of the freezer and have it unthaw in the fridge overnight. You can then just reheat it on the stove when you’re ready to eat.
Other Instant Pot Recipes:
- Instant Pot Chicken Noodle Soup In A Jar | Perfect for making a quick soup and having it stored in the fridge as a quick dinner to reheat.
- Instant Pot Apple Pie Filling | Use this simple dessert recipe as a way to cut down on the time to make a homemade apple pie!
- Instant Pot Cranberry Sauce | We love making this for the holiday season because it’s a hit and homemade is so much better!
Instant Pot Butternut Squash Soup
Ingredients
- 1 Tablespoon olive oil
- ¼ large yellow onion diced
- ½ Granny Smith apple peeled, cored, and diced
- 1 Tablespoon cloves garlic minced
- 2 cups vegetable broth
- 1 3-pound butternut squash
- ½ teaspoon nutmeg
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut your squash in half and remove the seeds.
- Place halved squash on trivet in the Instant Pot. Dump 1 cup water into the pot.
- Close the lide and seal the valve. Cook on HIGH for 10 minutes. Use a 10 minute natural pressure release.
- Once done cooking, remove the squash and remove skin by peeling. Set squash to the side.
- Turn saute mode on Instant Pot. Add oil, once it’s hot, add apples and sautee for 5 minutes.
- Add diced onions to the pot and saute for 4 minutes. Add in garlic and cook for 1 minute.
- Stir in the vegetable broth and spices. Close the lid again, seal the valve and cook on HIGH for another 10 minutes.
- Perform a manual pressure release.
- Pour soup mixture from Instant Pot into food processor and blend until smooth. Add squash back in and serve with cracked pepper and use coconut milk if desired.
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