This Instant Pot butternut squash soup is seriously the best I’ve ever had! It’s super creamy (without the cream), delicious, easy to make. Make it fresh the day of serving or include it in weekly meal preps!
Instant Pot Butternut Squash Soup
Sweet roasted butternut squash is cooked in the pressure cooker with onions, garlic, coconut milk, and spices then pureed to smooth perfection. Since the butternut squash is rich and sweet, adding a granny smith apple adds a hint of freshness to the soup. This soul-warming, delicious soup is perfect for both Fall and Winter.
How to Make Butternut Squash Soup in an Instant Pot
- Sautee the garlic and onion: Press the “Sautee” button on the Instant Pot. Add oil, onions, and garlic. Stir well and cook for about 5 minutes until the onions become fragrant and start to appear translucent.
- Add the remaining ingredients: Add the apple, butternut squash, coconut milk, water, sage, salt, and pepper to the Instant Pot. Stir well.
- Cook the ingredients: Set the Instant Pot to “Pressure Cooker” for 10 minutes and close the lid. Once the Instant Pot turns off, let the pressure release on its own for about 10 minutes before using the quick-release valve and opening the lid.
- Blend the soup: Either using an immersion blender or blender, process the soup until smooth and creamy. Pro tip: Use a blender! While the blender requires more clean-up than an immersion blender, it makes for a much smoother soup.
Tips to Buy and Store a Butternut Squash:
- Be sure to pick a squash that’s not blemished.
- It should have a matte exterior, not a shiny one as that would indicate that it was picked before it was ripe.
- Store the squash in a cool, dry place that’s ventilated. A cool pantry or cabinet would be an ideal location.
- If you decide to prep the squash in advance, it will stay fresh for about a week if stored in an airtight container in the fridge.
Commonly Asked Questions
How long does butternut squash soup last in the fridge? Store in the fridge for up to 5 days.
Can butternut squash soup be frozen? Yes, this soup freezes well. Store in the freezer for up to 2 months.
How do you thicken butternut squash soup? Return the soup back into the Instant Pot and press the Sautee button. Let the soup simmer to reduce.
What is a good garnish for butternut squash soup? Coconut milk, toasted pumpkin seeds, fresh herbs, croutons.
What is good with butternut squash soup? A weeknight salad, a sandwich, flatbread, homemade dinner rolls.
More Soup Recipes
- Creamy Cauliflower Soup
- Sweet Potato and Kale Soup
- Creamy Sweet Potato Soup
- Carrot and Potato Soup
- Instant Pot Lentil Soup
Other Easy Instant Pot Recipes
- Instant Pot Carrots
- Instant Pot Cabbage
- How to Cook Beets in the Instant Pot
- Instant Pot Wheat Berries
- Instant Pot Hard-Boiled Eggs
- How to Cook Quinoa in the Instant Pot
Butternut squash soup is a classic Fall staple, especially as we quickly approach the holiday season. This delicious soup is easy to make, and even easier if you have an Instant Pot! It’s velvety smooth, so creamy, and oh-so-delicious. This will soon become a weekly Fall staple if it already hasn’t!
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 yellow onion, peeled and diced
- 1 Granny Smith apple, peeled and diced
- 1 butternut squash, peeled and diced
- 1/2 cup coconut milk
- 2 cups water or vegetable stock
- 1 sprig fresh sage
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon sea salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon toasted pumpkin seeds
- 1 tablespoon coconut milk
Instant Pot Instructions:
- Press the “Sautee” button on the Instant Pot and warm oil. Add onions and garlic. Stir well and cook for about 5 minutes until the onions become fragrant and start to appear translucent.
- Add the apple and cook for a couple more minutes. Add the butternut squash and carefully stir all of the ingredients. Add the coconut milk, water, sage, cinnamon, salt, and pepper.
- Cook the soup. Set the Instant Pot to “Pressure Cooker” for 10 minutes and close the lid. Be sure the valve is set.
- Once the Instant Pot turns off, let the pressure release on its own for about 10 minutes. If there’s any pressure left, carefully release it using the quick release valve. Carefully open the lid.
- Either using an immersion blender or using your blender, blend the soup until smooth and creamy.
Keywords: instant pot butternut squash soup, pressure cooker
This recipe was originally published on November 4, 2017. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious!