This Instant Pot Butternut Squash Soup recipe is so easy to make and is packed with some of the best flavors you will find in a soup. As an added bonus, it is ready to enjoy in no time!

Instant Pot Butternut Squash Soup

We love Butternut Squash soup, but like with all good things, it takes time to perfect, 4-8 hours to be exact. But what if I told you that you could enjoy a piping hot bowl of soup in around 30 minutes?

It’s true!

This delicious Instant Pot Butternut Squash soup will be ready for you to enjoy in no time at all without sacrificing flavor.

You will find yourself whipping up this soup at least once a week this winter.

I love this recipe because it is so easy to make! The hardest part is preparing the butternut squash, but don’t worry we teach you exactly how to pressure cook your butternut squash so that your recipe is ridiculously easy!

You will love the smooth creamy texture and how easy this is to create.

If you have a Ninja Foodi, then try our Ninja Foodi Butternut Squash recipe!

How to Pressure Cook a Butternut Squash

When creating this Instant Pot Butternut squash soup recipe you will want to cook your butternut squash in the Instant Pot as a whole squash. By doing it this way it makes it so much easier to cut it as well as clean it.

Place a trivet in the bottom of your pot. Lay butternut squash on top.
PC 23 min + NR

Remove carefully. Let the squash cool. Remove the skin when your squash is warm to the touch.

Cut in half and scoop out the seeds.

How to make Instant Pot Butternut Squash Soup

Turn your pot to saute. Add in Olive Oil, onions, and garlic. Cook until onions are translucent.
Add in butternut squash, carrots, apple, & vegetable stock.

Pressure cook for 12 minutes, then do a QUICK RELEASE.
Add in heavy cream, cinnamon & nutmeg.

Use an immersion blender until smooth.

Tips Tricks and FAQs

If you want to fancy up your soup, add a drizzle of cream to the top. You can even sprinkle some cinnamon on the top with some pumpkin seeds.
When choosing a butternut squash you want to choose one that weighs 3-4 pounds.
You can easily make a double batch of this soup and freeze the leftovers.

Storage

Fridge

Store your leftover soup in the fridge for up to 4 days in an airtight container.

Freezer

This soup freezes so well. First, let it cool completely. Once cooled, place it in individual-sized freezer-safe containers and place it in the freezer. When you are ready to enjoy, remove, and thaw in the fridge overnight and then warm back up in the microwave or on the stove.

Instant Pot Butternut Squash Soup

Name: Instant Pot Butternut Squash Soup
Prep time: 5 min
Total time: 5 min
Ingredients: 1 TBSP Olive Oil; 1 Small Onion, chopped; 1 TBSP Garlic; 4 Cups Vegetable Broth; 2 Large Carrots, chopped; 1 Granny Smith Apple, peeled, cored, and chopped; 1 Large Butternut Squash, chopped (aprx. 7 cups) or 2 (20 oz) prechopped packages of butternut squash; ⅓ Cup Heavy Cream; ⅛ TSP Cinnamon; ⅛ TSP Ground Nutmeg

Prep Time: 5 minutes

Total Time: 5 minutes

This Instant Pot Butternut Squash Soup recipe is so easy to make and is packed with some of the best flavors you will find in a soup. As an added bonus, it is ready to enjoy in no time!

Ingredients

1 TBSP Olive Oil
1 Small Onion, chopped
1 TBSP Garlic
4 Cups Vegetable Broth
2 Large Carrots, chopped
1 Granny Smith Apple, peeled, cored, and chopped
1 Large Butternut Squash, chopped (aprx. 7 cups) or 2 (20 oz) prechopped packages of butternut squash
⅓ Cup Heavy Cream
⅛ TSP Cinnamon
⅛ TSP Ground Nutmeg

Instructions

Turn your pot to saute. Add in Olive Oil, onions, and garlic. Cook until onions are translucent.
Add in butternut squash, carrots, apple, & vegetable stock.
Pressure cook for 12 minutes, then do a QUICK RELEASE.
Add in heavy cream, cinnamon & nutmeg.
Use an immersion blender until smooth.

Notes

**If cooking your butternut squash whole, place chopped cooked pieces back into your pot and start at step #4

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 345mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 1g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Instant Pot Butternut Squash Soup