A smooth and creamy butternut squash soup is one of best things you can make in your Instant Pot.
The soup is sunny, welcoming, and nourishing without being too heavy. It can be vegan or vegetarian, 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 tsp 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 butternut squash soup
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
- 1/2 tbsp olive oil
- 1 small onion minced
- 1 large butternut squash peeled and cubed
- 2 garlic cloves minced
- 2 tbsp apple cider
- 5 cups vegetable stock
- 1 tsp cinnamon
- 1/2 tsp curry powder optional
- 1/2 tsp grated ginger root optional
- 1 tsp salt
- 1/2 tsp pepper
- 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 🙂