Instant Pot Butternut Squash Soup

This Instant Pot Butternut squash soup is sweet and savory with velvety smoothness. Fall-inspired, this soup is infused with warm and nutty flavors, a bowl of deliciousness!

INSTANT POT BUTTERNUT SQUASH SOUP

This Instant Pot butternut squash soup is creamy, healthy, and packed with fall flavors. This delicious soup is easy to make using an Instant Pot! It’s easily made vegetarian or vegan!

This classic cold-weather staple, butternut squash soup is a perfect heart-warming soup, even your picky eater will love it.

Quick & easy this Instant Pot butternut squash soup is ready in a flash! Smooth & creamy with a hint of sweetness, an easy 30-minute vegetarian meal.

This butternut squash soup is so creamy, made with a combination of squash, Granny Smith apple, and garlic. This a super simple recipe for an Instant Pot

A perfect creamy bowl of soup without the cream. It’s gluten-free and can be easily made vegan. Best served with toasted crusty bread!

INGREDIENTS FOR INSTANT POT BUTTERNUT SQUASH SOUP

Butternut Squash – I used one large, about 3 1/2 pounds of butternut squash for this recipe

Granny Smith Apple – for added flavor and a hint of sweetness.

Onion – yellow or white onion.

Garlic – I used fresh, raw garlic cloves. It adds a nice pungent flavor to the soup. You can use garlic powder for a milder flavor.

Ginger – For a robust flavor use fresh, organic ginger. I used about 1/4 inch fresh, organic ginger. For mild flavor use ground ginger.

Nutmeg – Nothing beats the fresh flavor of grated nutmeg. Just a few grates of nutmeg to enhance the flavors. You can use ground nutmeg, works fine.

Cayenne Pepper – I used a pinch of cayenne pepper for some heat. Feel free to skip it.

Maple Syrup – To balance the flavors, I used some Maple syrup. You can use honey or brown sugar, or the sweetener of your choice.

Unsalted butter or ghee – For added creaminess and some fat, I used ghee. It gives this soup a mild, nutty flavor. Feel free to use vegan butter or neutral oil, if making it vegan.

Vegetable Broth – To keep this soup vegetarian, and for added nutrients.

Salt & Pepper – to taste. Using freshly ground black pepper makes a lot of difference.

For Garnish – I used some pumpkin seeds (or pepitas), parsley, and freshly crushed black pepper. You can also use some cream or coconut cream or a drizzle of EVOO.

DIRECTIONS FOR INSTANT POT BUTTERNUT SQUASH SOUP

I like to use my Instant Pot to make this butternut squash. It takes just 10 minutes of your active standing time and you have a bowl of deliciousness. I am sharing both Instant Pot and stovetop cooking method in this blog post. Enjoy!

INSTANT POT BUTTERNUT SQUASH SOUP

Turn ON SAUTE (more). When the screen displays “HOT”, add ghee or oil. Once the ghee is hot, add onions, garlic, and sage and cook, stirring frequently, until translucent, about 2-3 minutes.

Add butternut squash, apple, ginger, broth, nutmeg, cayenne pepper (optional), salt & pepper to taste. Select PRESSURE COOK (high) for 10 minutes. Allow natural pressure release for 10 minutes. After 10 minutes, manually release the remaining pressure.

Note: Using a cheese grater, fine-grate nutmeg a couple of times.

Using an immersion blender, blend it to a creamy and smooth consistency soup.

Note: You can also blend the soup in a blender jar in batches.

(Optional) Bring the soup to a gentle boil. Add some maple syrup or your preferred sweetener to taste.

Enjoy a warm bowl of instant pot butternut squash soup with some rustic bread. Garnish with some pepitas, pumpkin seeds, parsley, or freshly crushed black pepper.

STOVETOP BUTTERNUT SQUASH SOUP

Heat a large soup pot or Dutch oven, and add ghee or oil. Once the ghee is hot, add onions, garlic, and sage and cook, stirring frequently, until translucent, about 2-3 minutes.

Add butternut squash, apple, ginger, broth, nutmeg, cayenne pepper (optional), salt & pepper to taste. Bring the mixture to a boil, cover, and simmer the soup for 25-30 minutes or until the squash is soft and tender.

Note: Using a cheese grater, fine-grate nutmeg a couple of times.

Using an immersion blender, blend it to a creamy and smooth consistency soup.

Note: You can also blend the soup in a blender jar in batches.

(Optional) Bring the soup to a gentle boil. Add some maple syrup or your preferred sweetener to taste.

Enjoy a warm bowl of butternut squash soup with some rustic bread. Garnish with some pepitas, pumpkin seeds, parsley, or freshly crushed black pepper.

TIPS FOR DELICIOUS INSTANT POT BUTTERNUT SQUASH SOUP

Garlic

I prefer fresh garlic, it adds a ton of flavor to this soup. Feel free to use garlic powder, will work.

Onions and garlic do add a nice flavor to the soup. You can increase the quantity if you prefer. I sometimes add more garlic, just to give it an extra boost.

Herbs of choice

I love the flavor of fresh sage in this soup. You can also use dried sage.

A combination of herbs, sage, thyme, and bay leaf can be used. You can use fresh or dried herbs in this recipe.

One spice I love having in this soup is nutmeg. Nutmeg is a great flavor-enhancing spice. Just a pinch of nutmeg goes a long way.

I like to use fresh nutmeg, over powdered ones. I use a cheese grater and grate the nutmeg straight into the pot, just a few grates are all you need to add flavor buster.

You can use fresh parsley, chives, and green onions to garnish and for added flavor.

Broth or water

Broth or water can be used in the recipe. I prefer broth for added flavor and nutrient value. To balance the sodium level in the soup and to keep it vegetarian, I prefer low-sodium vegetable stock.

For vegan

Use neutral oil like canola or vegetable oil, and skip the ghee or butter.

Maple syrup or honey

Helps balance the flavors, and adjust to your taste. I prefer maple syrup. You can use any sweetener of your choice.

FAQs

How do you cut butternut squash for soup?

The easiest way to cut the butternut squash is to microwave it for a minute or so. Take a sharp knife, secure the squash on a cutting board, and cut it vertically in half.

Use a spoon to remove the seeds and the membrane. Save the seeds, you can roast them and enjoy them as a mid-afternoon snack.

Can you use an instant pot for soup?

Yes, you can use instant pot to make soups, stews, and bisque. Fall comfort made in no time using an instant pot, like this butternut squash soup.

How long does butternut take to steam?

It takes about 10-12 minutes to steam or cook butternut in an instant pot or a stovetop pressure cooker.

On a stovetop, it takes about 20-25 minutes to steam or cook the butternut.

Serving suggestions

I like to serve this soup piping hot, and top it with some freshly crushed black pepper. You can serve it classically, with some crusty bread. Or serve it in Homemade Bread Bowls for a café style dining experience.

How to store butternut squash soup?

The butternut squash soup stays good for 3-4 days in the refrigerator. The soup thickens as it sits. Add a splash of broth or milk, and reheat well in a microwave or on low heat on a stovetop.

Does butternut squash soup freeze well?

Yes, butternut squash soup freezes well.

Cool butternut squash soup at room temperature. Divide it into freezer-safe containers and store it in the freezer for up to a month. Thaw the soup overnight in the refrigerator. Simmer the soup until heated through. Serve hot!!

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