Instant Pot Butternut Squash Soup

Blended Butternut squash soup in white ball topped with sour cram and chopped parsley
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A smooth and creamy butternut squash soup is one of best things you can make in your Instant Pot in only 15 minutes.

Blended Butternut squash soup in white ball topped with sour cram and chopped parsley

The soup is sunny, welcoming, and nourishing without being too heavy. It can be vegan or vegetarian Instant Pot recipe, depending on the "dairy" you add for serving.

With the help of Instant Pot, this butternut squash soup comes together quickly and makes enough to stay fresh in the freezer for a quick lunch.

Can I use something else instead of butternut squash?

The butternut squash is easy to find, but if you want to experiment with other types here is what you can use:

Hokkaido pumpkin - This pumpkin is rich in vitamins, minerals, and it is a real vitamin bomb. This pumpkin is yellow-orange and has a nutty flavor.

Acorn squash - This is a type of winter squash. The acorn squash is milder in taste and more fibrous than the butternut squash.

Sugar pumpkin - This is a type of pumpkin used for pumpkin pie, but it is also great for soup. These have a sweet taste but work amazingly in savory dishes, like soups. It pairs great with hot spices like red pepper flakes and chili.

Classic pumpkin - This is another great option. The classic pumpkin earthy-sweet flavor, and is great baked or cooked.

Is this soup vegan?

Yes! This soup is suitable for both vegans and vegetarians. It does not use animal-based products, like beef or chicken stock, and not even butter.

For a vegan-friendly soup, add coconut cream or vegan sour cream instead.

How to serve?

While this soup can be served as it is, a drizzle of heavy cream makes a difference. (On this case it won't be vegan...)

To make this soup even smoother, finish it with some coconut or cashew cream.

Can I use garlic powder?

Yes. Instead of 2 minced garlic cloves you can use 1 teaspoon of garlic powder.

How to freeze the soup?

This Instant Pot butternut squash soup is great because you can freeze it.

Pack cold soup in freezer-friendly zip lock bags and freeze up to 3 months. When freezing, do not include any dairy. To serve soup, just reheat it in a microwave and serve warm.

How to make

Gather your ingredients:

Select saute on Instant Pot. Heat olive oil. Add onion and cook for 5 minutes.

Add squash and spices. Cook for 1 minute.

Add stock and cider vinegar.

Lock the lid into place. Select Manual and set to High pressure. Set the timer for 15 minutes.

Once the cooking cycle is done, perform a natural pressure release. Puree or blend the soup until smooth.

Reheat soup on Saute for 3 minutes and serve warm.

More delicious Instant Pot soups

Instant Pot Pumpkin Soup

Instant Pot Lentil Curry

Instant Pot Black Bean Soup

Instant Pot Taco Soup

Instant Pot Tomato Soup

Instant Pot Split Pea Soup

Instant Pot Butternut Squash Soup

A hearty and warming bowl of autumnal soup…
4.88 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Apple Cider, Butternut Squash Soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Author: Corrie

Ingredients

  • ½ tablespoon olive oil
  • 1 small onion minced
  • 1 large butternut squash peeled and cubed
  • 2 garlic cloves minced
  • 2 tablespoon apple cider
  • 5 cups vegetable stock
  • 1 teaspoon cinnamon
  • ½ teaspoon curry powder optional
  • ½ teaspoon grated ginger root optional
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Turn on the Instant Pot, add olive oil and select saute.
  • Add onions and saute for 5 minutes.
  • Add squash, garlic, cinnamon, curry, ginger, and saute for for 1 more minute.
  • Add stock, cider vinegar, salt and pepper and stir well.
  • Close the lid and cook on high pressure for 15 minutes.
  • When cooking time ends, wait for a natural pressure release.
  • Once done, open the lid and puree the soup using an immersion blend.
  • Take an immersion blender and puree the soup.
  • Press saute and reheat the soup for 3 minutes.
  • Serve and enjoy 🙂

Nutrition

Calories: 19kcal Carbohydrates: 3g Protein: 1g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 879mg Potassium: 12mg Fiber: 1g Sugar: 2g Vitamin A: 316IU Vitamin C: 1mg Calcium: 6mg Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

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15 thoughts on “Instant Pot Butternut Squash Soup

  1. 5 stars
    With a few added and deleted ingredients, this could become West Indies pumpkin soup, which is made all over the Caribbean. I had it while visiting St. Lucia and it's incredible.

    1. Oh, good catch! To be honest, I have used both and they both add delicious flavor to this soup. So either will work!

      1. I would yes, because it adds flavor to the liquid while cooking and it gets pureed anyway so it doesn't matter if it gets too soft.

  2. This had a beautiful color and perfect light texture. Delicious. My husband doesn't like squash but tried it and loved it. I can't wait to make this for a pot luck. It was the easiest soup recipe I have ever made and has so few ingredients. I did cut the squash in half and bake in 1/2 inch of water for 30 minutes because I think peeling and dicing the squash is difficult. It is easy to scoop out the pulp after its been baked and add to pressure cooker.

    1. Paisley, I'm so glad you enjoyed this soup recipe! I completely agree that peeling the squash is a pain, so I love that tip. Thanks for sharing!

  3. It would be helpful is you said about how much squash is used in cups or grams. The store sells butternut squash is packages already cubed.

    1. Ok yes! Around 2 lbs. or 1 kg. of peeled and cubed squash will work well for this recipe :]

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